Fattoush Khudar II

July 16th, 2010

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This is my second recipe for fattoush, read the first one here (Fattoush Khudar I).

Let’s make Fattoush Khudar II:

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1, 2,3. Chop purslane.

4. Transfer chopped purslane to a bowl.

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5, 6. Coarsely chop cucumbers, and transfer to the bowl that contains the chopped purslane.

7. Chop mint leaves.

8. Transfer chopped mint to the bowl.

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9. Chop arugula.

10. Transfer chopped arugula to the bowl.

11. Shred lettuce with knife.

12. Transfer shredded lettuce to the bowl.

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13. Add chopped red radish, and chopped scallion.

14. Coarsely chop tomatoes.

15. Transfer chopped tomatoes to the bowl.

16. Add lemon zest. Cover with plastic wrap and set aside in the refrigerator until ready to serve.

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17, 18, 19, 20. Prepare dressing by mixing olive oil, balsamic vinegar, pomegranate molasses, lemon juice, sumac and salt in a jar, and shake.

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21, 22. Chop Arabic flat bread into squares.

23, 24. Add sumac and drizzle with olive oil, and broil the bread until golden brown in color.

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25, 26. To serve fattoush, add the dressing.

27. Toss everything together.

28. Serve with toasted bread.

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29. Serve and enjoy.

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Fattoush Khudar II

From: Family Recipe / Servings: 3 – 4 People
PDF Text Only / Print With Images

1/2 cup chopped purslane, (medium chopped)

2 medium cucumbers, coarsely
chopped

1/4 cup chopped mint
leaves, (medium chopped)

1 cup chopped arugula, (medium chopped)

1 cup shredded romaine lettuce

1 small red radish, medium
chopped

1 medium scallion, medium
chopped

2 medium tomatoes, coarsely
chopped

1 tbsp lemon zest

Dressing

1/4 cup olive oil

1/2 tsp balsamic vinegar

1/2 tsp pomegranate molasses

4 1/2 tbsp lemon juice

1 tsp sumac

1 tsp salt, or adjust to taste

Toasted Bread

1 Arabic flat bread loaf

1 tsp sumac

Olive oil

Chop purslane.

Transfer chopped purslane to a bowl.

Coarsely chop cucumbers, and transfer to the bowl that contains the chopped purslane.

Chop mint leaves.

Transfer chopped mint to the bowl.

Chop arugula.

Transfer chopped arugula to the bowl.

Shred lettuce with knife.

Transfer shredded lettuce to the bowl.

Add chopped red radish, and chopped scallion.

Coarsely chop tomatoes.

Transfer chopped tomatoes to the bowl.

Add lemon zest. Cover with plastic wrap and set aside in the refrigerator until ready to serve.

Prepare dressing by mixing olive oil, balsamic vinegar, pomegranate molasses, lemon juice, sumac and salt in a jar, and shake.

Chop Arabic flat bread into squares.

Add sumac and drizzle with olive oil, and broil the bread until golden brown in color.

To serve fattoush, add the dressing.

Toss everything together.

Serve with toasted bread.

Serve and enjoy.

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