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Fattoush with Sumac

October 31, 2016

Fattoush with Sumac

A pinch of USimplySeason's Sumac is all it takes to treat your tastebuds to an international flavor experience. Full of flavor, it works well on so many dishes, but my absolute favorite sumac-centric recipe is my fattoush. - Sylvia K.

Ingredients for the Fattoush:

  • Two (2) Pocket Pita Breads 
  • Two (2) Heads of Romaine Lettuce (roughly chopped)
  • Half Cup (1/2 c) Green Onion (sliced thinly)
  • One Cup (1 c) Red Tomatoes (diced)
  • One Cup (1 c) Cucumber (diced)
  • Half Cup (1/2 c) Fresh Mint Leaves (coarsely chopped)
  • Half Cup (1/2 c) Flat Leaf Parsley (coarsely chopped


Chef's Note: if you like, chopped green bell peppers or radishes can also be incorporated, to taste. 

Ingredients for the Dressing:

  • One teaspoon (1 tsp) Garlic (approximately 2 to 4 cloves, chopped)
  • One teaspoon (1 tsp) (kosher is best)
  • Half Cup (1/2 c) Lemon Juice (approximately 2 large lemons, freshly squeezed, adjust to taste)
  • One teaspoon (1 tsp) USimplySeason Ground Sumac
  • Half Cup (1/2 c) Extra Virgin Olive Oil 

Chef's Note: Reserve extra sumac for garnish and added flavoring on the finished fattoush.

Preheat your oven to 400 degrees. As the oven is warming, use either the bottom of a spoon or a mortar and pestle to mash together the garlic and salt. Add this mash to a small bowl and incorporate the sumac, olive oil and lemon juice through brisk whisking for approximately one minute. Alternately, place the garlic, salt, sumac, lemon juice and olive oil in a small glass jar and shake vigorously to combine.

Cut your pita pockets into 3/4" wide strips and arrange evenly on a baking sheet; the strips can be lightly brushed with olive oil according to personal preference. Place in 400 degree oven and watch carefully - they will burn quickly if they are left unattended - and remove when strips reach your desired level of toastiness. Turn off the oven, remove the toasted strips, break them apart roughly and set them aside.

Break outermost leaves off of each romaine head. Rinse the heads under clean water, pat dry with paper towels or spin dry. Cut into quarters along the length of each head, turn your cutting surface and chop crosswise until you're left with bite-size pieces. Place romaine in a large serving bowl. 

Add your chopped tomatoes, green onions, cucumbers, mint, parsley and half of your prepared dressing to the salad and toss. Sprinkle the toasted pita pieces and a little more dressing and toss again. add more dressing and sumac to taste, let rest several minutes to bring together the flavors before serving. Enjoy!




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