Fattoush (Gazan Style)
Fattoush is a salad I think most of us recognize to come out of the Levant. The beauty about Levantine food is that no one makes this recipe exactly the same. Each region, each city, even each household makes their recipes slightly different and this salad is a great example of that. Today I'm sharing the Gazan (Ghazawi) style of fattoush. It's everything you love about your typical fattoush with a little twist.
Gazan Style Fattoush:
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Ingredients
1 Head Lettuce
3-4 Roma Tomato
3-4 Persian Cucumber
3-4 Radish
1/4 cup Fresh Mint
1/4 cup Green Onion
3-4 Pita Loaves
2 Garlic Cloves
1/2 Serrano Pepper
2 Lemons
1/4 cup Olive Oil
2-3 tbsp Zawi Salad Blend (or Sumac)
Salt to taste
Instructions
Start by washing all your produce (lettuce, tomato, cucumber, radish, mint, and green onion) then dry really well and set aside.
Nest the lettuce leaves on each other and chop them into 1/2 inch thick pieces then place into a large mixing bowl. Slice tomato into quarters, remove the seeds and stem, slice each quarter in half and cut into half inch thick pieces. Slice the ends off the cucumber, slice into quarters, and chop into half inch thick pieces. Slice the ends off of the radish then slice circles as thin as possible. Place all in the bowl.
Nest the mint leaves on top of each other and slice thin strips. Trim the tips off of the green onion and chop as thin as possible. Add both to the mixing bowl.
Roughly chop the serrano pepper, add to a mortar with a couple cloves of garlic, add salt and grind into a paste. This can also be done in a food processor or with a knife. Add the paste into a small mixing bowl. Add the juice of the lemons, the olive oil, and the Zawi salad blend (or sumac), and salt to taste and whisk together really well then set aside.
If making pita chips at home, slice the bread into squares, place in a large baking sheet, and bake at 350F for 30-40 minutes. Toss them around every 10 minutes to get an even toast on them all.
Just before serving, add the pita chips to the salad, pour the dressing, and mix really well. Serve immediately and enjoy.