Last weekend my husband and I made a last minute decision to attend an annual Ball to commemorate the 237th birthday of the United States Navy. Even though we bought tickets just days before, we decided to go all out and get a room in the hotel the ball was being thrown in. Because the program can be long and dinner isn’t served until after the ceremony is over, we hosted a little wine and cheese get together for some of my husband’s co-workers before hand.
Although I was dressed and ready when our guests arrived, my husband decided that he was going to wait until the last minute to put on his uniform. As he pulls the garment bag out of the closet, he realizes that I forgot to put his pants in the bag. (Him: my fault because I said I would take care of getting all of our clothes together; me: his fault because he took his pants OUT of the drycleaner’s bag and put them aside, so I missed them when I put everything together in one garment bag.)
But we made the most of our evening anyway. We finished the rest of the wine and cheese after our guests left, went up to the business lounge for more drinks and appetizers, and then finished the night with a little room service.
So what does all of this have to do with Fattoush? Well, after such an indulgent weekend, I needed a lighter meal to even things out a bit (and fit into my jeans!)
Fattoush is a salad commonly found inBahrain. I usually order it when we go out to lunch if I’m looking for something that’s not too heavy, but still satisfying. I adapted this recipe from the lovely, Holly Warah of Arabic Zeal who I had the pleasure of meeting and working with while I was in Dubai. My version isn’t exactly authentic, but adapted to what I usually keep in my pantry/refrigerator and my personal taste. Check out Holly’s blog for an authentic recipe (actually, just check it out anyway, because it’s fabulous and filled with lots of Arabic recipes and information!)
|Fattoush: Lebanese Bread Salad||
- 1/2 cup olive oil, plus more for brushing on the bread
- 1/2 cup fresh lemon juice
- 2 cloves garlic, finely diced
- 1/2 teaspoon sumac powder, plus more for serving (optional)
- 1 Head Romaine Lettuce
- 2 tomatoes
- 2 cucumbers
- 2 red onions
- 4 radishes
- 1 pomegranate
- 1/2 cup mint leaves
- 1/2 cup flat leaf parsley
- Arabic flat bread
- Preheat oven to 350 degrees
- To make the dressing: Combine the olive oil, lemon juice, diced garlic, sumac and salt and pepper to taste.
- To make the salad: Brush both sides of the bread lightly with olive oil and cut into bite sized pieces. Spread on a baking sheet in an even layer and bake 10 minutes, or until brown and crispy, turning half way through.
- While the bread toasts, cut the vegetables into bite sized pieces and seed the pomegranate.
- To assemble the salad: toss the vegetables, pomegranate seeds, and bread pieces with the dressing. Serve with additional sumac if desired.
The bread I used was Kubus, but pitas bread can be used as well.