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Grilled Pita Fattoush

Grilled Pita Fattoush 6.000

Katherine Frey/The Washington Post

Smoke Signals Aug 21, 2013

Second in renown to tabbouleh among Lebanese salads, fattoush is a chunky, colorful salad. Crucial to the salad is the sumac, pita chips and the chubby cut of the vegetables. The vegetables should be chopped so that they are fat and yet small. Do not let the pita sit in the salad or it will become soggy. The crunch of the pita gives this Lebanese bread salad its character.

Sumac gives it a dusky, lemony punch; the spice is available at Middle Eastern markets and Williams-Sonoma as well as online spice purveyors such as Penzeys and Kalustyan's.

Make Ahead: Grilled pita can be stored in a zip-top bag in a dry place for up to 1 week.


Servings: 6 - 8 side-dish
Ingredients
  • For the pita and salad
  • One 8-inch-round pita bread
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1 large ripe tomato, coarsely chopped (may substitute 12 cherry tomatoes)
  • 2 Persian cucumbers, quartered lengthwise then coarsely chopped (peeled or unpeeled)
  • 1/2 medium green bell pepper, stemmed, seeded then coarsely chopped
  • 1 rib celery, coarsely chopped
  • One 1/4-inch-thick slice of sweet onion, coarsely chopped
  • 6 radishes, coarsely chopped
  • 1 or 2 scallions, greens part only, finely chopped
  • 2 cups loosely packed flat-leaf parsley leaves, coarsely chopped
  • 8 romaine lettuce leaves, torn or chopped into bite-size pieces
  • Freshly ground black pepper
  • 1 heaping teaspoon ground sumac, for garnish (see headnote)
  • For the dressing
  • 3/4 cup loosely packed fresh mint leaves, coarsely chopped
  • 1 tablespoon fresh lemon juice
  • 2 small cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

For the pita and salad: Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 to 400 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames.

Cut the pita in half horizontally, then cut each round in half to form a total of 4 half-moons.

Use the oil to liberally brush the inside surfaces of each pita half-moon, then lightly sprinkle with the salt. Place on the grill grate, oiled sides up. Cook uncovered for 1 1/2 to 3 minutes, until lightly browned. Then turn them over and cook for 1 to 2 minutes. Transfer to a cutting board to cool, the coarsely chop.

Toss together the tomato, cucumbers, green bell pepper, celery, onion, radishes, scallion (to taste), parsley and romaine in a serving bowl. Season with salt and pepper to taste.

For the dressing: Combine the mint, lemon juice and garlic in a liquid measuring cup. Whisk in the oil to form an emulsified dressing. Season with salt and pepper to taste.

Pour the dressing over the salad bowl and toss to coat, then add the chopped grilled pita chips and toss once.

Sprinkle the sumac on top. Serve right away, before the pita chips become soggy.


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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Jim Shahin and Jeff Donald.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8): 120


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 210mg 9%

Total Carbohydrates: 11g 4%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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