Fattoush with makdous
For the fattoush (serves four)
1 Arabic bread ea, 80ml corn oil
For the salad
4 baby cucumber ea, 4 small tomatoes ea, 4 heads local lettuce, 2 spring onions ea, 20g flat parsley, 30g Bakleh, 15g fresh mint, 5g sumac powder, 4g makdous (stuffed eggplant pickles)
| Advertisement |
For the dressing
1 large lemon ea, 30ml Lebanese olive oil, salt & pepper
Method: For the bread
1. In a medium-sized pan, heat the corn oil and deep fry the bread until golden brown.
2. Remove from the oil with a perforated spoon and place on absorbent paper to drain off any excess oil.
Method: For the dressing
1. Place the oil and the lemon juice into a small mixing bowl, add salt and whisk together. Set aside.
Method: For the salad
1. Cut the cucumber, tomato and lettuce into medium dice and mix with the rest of the salad ingredients, in a medium sized bowl.
2. Add the dressing and toss the salad. Place into four bowls, top with sliced makdous, fried Bread, garnish, arrange neatly and serve.
Search our database of more than 2,700 industry companies
