For Oven's Sake!

Let's get cookin' …with kids!

Fattoush

on December 25, 2013

Click Here to Print: Fattoush

So good and so good for you!

So good and so good for you!

My husband is a quarter Lebanese so it’s a tradition in his family to make a bunch of Lebanese food on Christmas Eve.  His sister makes baklava, his dad makes tabouli, and his mom makes kibbeh, which is a meatloaf of sorts, and fatayer, which is my husband’s favorite.  I think it’s the salted butter that is brushed over them before and during baking that makes these little hand pies to die for.  Ozzy ate 3 yesterday and asked for another.  I might’ve eaten 4 and Josh may’ve had more!

For the past couple years, I’ve contributed Fattoush to this Christmas Eve menu.  It’s an item that is often ordered when they go to Middle Eastern restaurants, but hadn’t been made much at home.  I looked up a few recipes, took some tips from the hubs, and this is our favorite version.

All ready to go to Sito's house!

All ready to go to Sito’s house! (Sito is Lebanese for Grandma.)

Ingredients:

  • 1 head romaine lettuce
  • 1 cucumber
  • 2 medium tomatoes
  • ½ c fresh parsley
  • ¼ c fresh mint
  • 1 green pepper
  • 1 bunch of green onions
  • 1 dill pickle
  • ½ t sumac spice (Sumac spice may be hard to find, but it really gives this salad its signature taste.  I found mine in a Middle Eastern store and have kept the container in an air-tight container in the fridge for a very long time!)
  • 2 large or 4 small pita breads
  • ½ c olive oil, plus more for pita chips
  • Slightly less than ½ c lemon juice (3-4 large lemons)
  • 2 t minced garlic
  • Kosher salt and fresh cracked pepper

Instructions:

  1. Preheat oven to 275.
  2. Separate pita bread and brush with olive oil, then sprinkle with salt and pepper.
  3. Bake, checking often until lightly golden brown, about 10 minutes.
  4. Cool, then place in a large sealable bag to break up into small chips.
  5. Wash and chop romaine by cutting length wise a few times and then thinly cutting into short strips. Place in a large salad bowl.
  6. Peel and chop cucumber into quarters length wise, then into ½ inch slices and add it to the salad bowl.
  7. Chop tomato, green pepper, green onion, and pickle. Add to the bowl.
  8. Remove parsley and mint from stems and finely chop, then add to bowl.
  9. Sprinkle sumac on top and toss salad.
  10. Whisk olive oil, lemon juice, garlic, 1 t salt and a pinch of pepper.
  11. Just before serving, top the salad with pita chips and dressing.

Ideas to get your kid cook involved:

  • Have him brush the olive oil and sprinkle the salt and pepper onto the pita.
  • Once cooled, have him place the pitas into a bag and crunch them into chips.
  • If using a salad spinner, let him do the spinning!
  • Chop the veggies on one cutting board, then place them on another (or on a plate) for him to scoop them up and put them into the big salad bowl.  This step is obviously unnecessary, but it’s a good way to let him feel like he’s helping! 🙂
  • Cut the lemon into wedges so it’s easier for little hands to handle and have him squeeze the lemons for the dressing.
Salad Spinner Extraordinaire!

Salad Spinner Extraordinaire!

We use the two cutting board method a lot!  He knows he's not allowed to touch the veggies until they're on his board.

We use the two cutting board method a lot! He knows he’s not allowed to touch the veggies until they’re on his board.

We recommend making extra pita chips for dipping in hummus...

We recommend making extra pita chips for dipping in hummus…

...or just for snacking on by themselves.  This is Ozzy snacking on some this past summer!

…or just for snacking on by themselves. Here is Ozzy snacking on some this past summer!

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One response to “Fattoush

  1. […] P.S. If you’re looking for a yummy way to eat your pita chips, try some Fattoush! […]

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