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Print this Recipe    Lebanese Fattoush

Fattoush can be made with a variety of vegetable ingredients but the
Arabian bread, from which the dish takes its name ('wet bread' I
believe) is imperative. The recipe below is an example using readily
available vegetables.

The flavour of the salad in restaurants comes from the red spice,
sumac, which I have never been able to obtain.

Salad

1/2 large Arabian loaf, toasted
6 lettuce leaves
5 spinach leaves
4 Tbsps spring onions, chopped
4 Tbsps parsley, chopped
2 Tbsps mint, chopped
2 tomatoes, cubed
1 capsicum pepper, chopped
1 large cucumber, cubed

Dressing

2 - 3 Tbsps fresh lemon juice
4 - 6 Tbsps olive oil
1 clove garlic, crushed
3 tsps sumac
salt

Separate the 2 layers of the Arabic bread, toast in the oven until crisp
then break into small pieces. Wash and prepare the vegetables. Mix the
garlic with the olive oil and lemon juice. Toss the bread, sumac and
dressing into the salad. The salad should be left to stand for a while so
that the bread softens. Add salt to taste just before serving.

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3 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
AMAZING!, February 14, 2004 - 11:28 AM
Reviewer: Anonymous from New York, NY
this is one of best salads around

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