Jordanian Fattoush
Washed vegetables and herbs with oven-toasted pita and sumac dressing.
Preparation: 30 min · Cooking: 8 min · Total: 39 min · 2 servings
Ingredients
- Romaine heart, about 150 g usable size guide — 1
- Medium tomatoes, about 300 g trimmed total size guide — 2
- Cucumbers, about 300 g trimmed total size guide — 2
- 50 g Radishes
- Large ready-baked pocket pita — 0.5
- 15 g Green onion
- 5 g Fresh mint
- 10 g Fresh parsley
- 1 tbsp Ground sumac
- 2 tbsp Olive oil for dressing
- 1 tsp Separate olive oil for bread
- 1 tbsp Lemon juice
- 1 tsp Sour pomegranate molasses
- Salt, to taste
Instructions
Prepare the bread tray
Preheat the oven to 180°C. Cut the measured half large baked pita into 2 cm squares and toss with only the separate 1 tsp olive oil. Spread in one layer on an oven-rated tray.
Preheat the oven to 180°C. Cut the measured half large baked pita into 2 cm squares and toss with only the separate 1 tsp olive oil. Spread in one layer on an oven-rated tray.
Oven-toast until dry and crisp
Toast at 180°C, checking from 8 minutes and turning as needed, until dry and crisp without scorching. Cool on the tray; use more same-depth trays for larger batches.
Toast at 180°C, checking from 8 minutes and turning as needed, until dry and crisp without scorching. Cool on the tray; use more same-depth trays for larger batches.
Oven-toast until dry and crisp: 480 seconds
Wash and dry the salad produce
Wash lettuce, tomatoes, cucumber, radish, onion and herbs under running water without soap; dry well with clean equipment. Keep raw meat/flour tools away. Dressing acid does not disinfect salad.
Wash lettuce, tomatoes, cucumber, radish, onion and herbs under running water without soap; dry well with clean equipment. Keep raw meat/flour tools away. Dressing acid does not disinfect salad.
Chop evenly
Chop the romaine heart, 2 tomatoes and 2 cucumbers into bite-sized pieces. Thinly slice 50 g radish and 15 g green onion; chop 5 g mint and 10 g parsley.
Chop the romaine heart, 2 tomatoes and 2 cucumbers into bite-sized pieces. Thinly slice 50 g radish and 15 g green onion; chop 5 g mint and 10 g parsley.
Mix measured dressing
Whisk 1 tbsp GROUND sumac with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp sour pomegranate molasses and salt, checking from 1 minute until combined. Sumac is not 1 tbsp finished dressing or sumac paste; wet input volumes total about 50 ml, not a guaranteed final yield.
Whisk 1 tbsp GROUND sumac with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp sour pomegranate molasses and salt, checking from 1 minute until combined. Sumac is not 1 tbsp finished dressing or sumac paste; wet input volumes total about 50 ml, not a guaranteed final yield.
Mix measured dressing: 60 seconds
Dress just before serving
Place chopped vegetables and herbs in a clean bowl and toss with the measured dressing only when ready to serve. Do not add extra oil.
Place chopped vegetables and herbs in a clean bowl and toss with the measured dressing only when ready to serve. Do not add extra oil.
Add crisp bread last
Fold in the cooled crisp pita last and divide into 2 catalogue shares. Keep separate components apart if serving later; bread softens after dressing.
Fold in the cooled crisp pita last and divide into 2 catalogue shares. Keep separate components apart if serving later; bread softens after dressing.
Keep chilled
Cover perishable salad components separately at 4°C or colder and use within 2 days. Refrigerate any assembled leftovers promptly within 2 hours, or 1 hour above 32°C; dressed bread will lose crispness.
Cover perishable salad components separately at 4°C or colder and use within 2 days. Refrigerate any assembled leftovers promptly within 2 hours, or 1 hour above 32°C; dressed bread will lose crispness.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Keep covered at 4°C or colder and use within 2 days, never past an earlier label use-by date. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Serve cold or as directed; do not repeatedly warm and chill.
About this recipe
Washed vegetables and herbs with oven-toasted pita and sumac dressing.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.