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Fattoush

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Title: Fattoush  
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Subject: Salad, Jordanian cuisine, Cypriot cuisine, Levantine cuisine, Lebanese cuisine
Collection: Appetizers, Bread Salads, Cypriot Cuisine, Israeli Cuisine, Jordanian Cuisine, Levantine Cuisine
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Fattoush

Fattoush
Type Salad
Place of origin Levant (Lebanon, Jordan and Syria)
Main ingredients pita, mixed greens, vegetables
Cookbook: Fattoush 

Fattoush (Arabic: فتوش, also fattush, fatush, fattoosh, and fattouche) is a Levantine bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables, such as radishes and tomatoes.[1] Fattoush belongs to the family of dishes known as fattat (plural) or fatta, which use stale flatbread as a base.[1][2]

Fattoush includes vegetables and herbs according to season and taste. The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Staghorn sumac is usually used to give fattoush its sour taste.

Contents

  • Etymology 1
  • Ingredients 2
    • Primary ingredients 2.1
    • Optional ingredients 2.2
  • See also 3
  • References 4
  • Bibliography 5

Etymology

Fattūsh is derived from the Arabic fatt "crush" and the suffix of Turkic origin -ūsh. Coining words this way was common in Levantine Arabic.

Ingredients

Primary ingredients

Optional ingredients

See also

References

  1. ^ a b Wright, 2003, p. 241
  2. ^ Claudia Roden, The New Book of Middle Eastern Food, 2008, p. 74

Bibliography

  • Wright, Clifford A. (2003). information Title Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.). Harvard Common Press.  
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