Fattoush
 | |
| Type | Salad |
|---|---|
| Region or state | Levant |
| Main ingredients | Khubz, mixed greens, vegetables |
Fattoush (Arabic: فتوش; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes.[1][2] Fattoush is popular among communities in the Levant.[3][4]
Etymology
[edit]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
[edit]Fattoush belongs to the family of dishes known as fattat (plural of fatteh), which use stale flatbread as a base.[1][5] Fattoush includes vegetables and herbs varying by season and taste. The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Sumac is usually used to give fattoush its sour taste, while some recipes also add pomegranate molasses along with the sumac.
See also
[edit]- Dakos
- Arabic salad
- List of bread dishes
- List of hors d'oeuvre
- List of salads
- Panzanella, an Italian bread salad
References
[edit]- ^ a b Wright, 2003, p. 241
- ^ George, Maria (2019-08-29). Mediterranean Cuisine: Flavors for a Healthier You. Christian Faith Publishing, Inc. ISBN 978-1-64515-991-9.
- ^ Hobby, Jeneen (2009). Worldmark Encyclopedia of Cultures and Daily Life. University of Pennsylvania Press. p. 60. ISBN 9781414448909.
- ^ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 585. ISBN 9781449618117.
- ^ Claudia Roden, The New Book of Middle Eastern Food, 2008, p. 74
Bibliography
[edit]- 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. ISBN 1-55832-227-2.
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