Ingredients with Measurements:
- 2 large pita breads
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 large tomatoes, chopped
- 1/2 cucumber, chopped
- 1/2 red onion, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Large bowl
- Whisk
- Large skillet
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Cut the pita breads into 8 wedges each.
4. In a large bowl, whisk together the olive oil, garlic powder, cumin, paprika, coriander, black pepper, and salt.
5. Add the pita wedges to the bowl and toss to coat.
6. Arrange the pita wedges on the prepared baking sheet.
7. Bake for 12-15 minutes, or until golden and crispy.
8. Meanwhile, in a large skillet, heat the olive oil over medium heat.
9. Add the tomatoes, cucumber, red onion, parsley, and mint.
10. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
11. Remove from the heat and stir in the lemon juice.
12. Serve the vegetables over the pita chips.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 14g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients
- Pita breads: flatbread or naan
- Olive oil: vegetable oil
- Tomatoes: bell peppers
- Cucumber: zucchini
- Red onion: shallot
- Parsley: cilantro
- Mint: basil
Variations:
- Add feta cheese for a more savory flavor
- Add olives for a more Mediterranean flavor
- Add chickpeas for a more filling dish
Tips and Tricks:
- Make sure to cut the pita breads into small wedges for the best crunch.
- Toast the pita chips in the oven for an extra crispy texture.
- Use fresh herbs for the best flavor.
Storage Instructions:
Store the pita chips in an airtight container for up to 5 days. Store the vegetables in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the pita chips in a 350°F oven for 5-7 minutes. Reheat the vegetables in a skillet over medium heat for 3-5 minutes.
Presentation Ideas:
Serve the fattoush with pita chips in individual bowls or on a large platter.
Garnishes:
- Feta cheese
- Olives
- Chopped parsley
- Chopped mint
Pairings:
- Hummus
- Tzatziki
- Baba ganoush
Suggested Side Dishes:
- Roasted vegetables
- Grilled chicken
- Quinoa salad
Troubleshooting Advice:
- If the pita chips are not crispy enough, bake them for a few minutes longer.
- If the vegetables are too soft, cook them for a few minutes less.
Food Safety Advice:
- Make sure to store the pita chips and vegetables in airtight containers.
- Make sure to reheat the pita chips and vegetables before serving.
Food History:
Fattoush is a traditional Middle Eastern salad that is typically served with pita chips. It is believed to have originated in the Levant region of the Middle East.
Flavor Profiles:
Fattoush with pita chips has a savory and slightly tangy flavor. The pita chips add a crunchy texture to the dish.
Serving Suggestions:
Fattoush with pita chips can be served as an appetizer or a side dish. It can also be served as a main dish with a side of grilled chicken or roasted vegetables.
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Region: Lebanese