How to make the Perfect Fattoush - Lebanese Tangy Salad скачать в хорошем качестве

How to make the Perfect Fattoush - Lebanese Tangy Salad

Grab our new e-book today & learn how to cook the most delicious Middle Eastern meals. Get your copy here https://payhip.com/b/hMV0y 🧆 Join our Patreon and get access to our patron only discord server   / middleeats   ☕ Or buy us a coffee https://ko-fi.com/MiddleEats ___ Fattoush is possibly the best salad in the world, it ticks all the right boxes, Crispy, crunchy, tangy and sweet. It's so easy to make and such a refreshing side dish for a hot summer day. ___ 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram   / itsmiddleeats   ➥Facebook   / middleeatsyt   ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Food Thermometer: https://geni.us/CC34osG Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Pyrex Jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a7c: https://geni.us/atNOY3P Tamron 28-75mm F2.8 https://geni.us/0Pe3jm ___ 0:00 Intro 0:15 The perfect Fattoush dressing 3:13 Making Pitta Croutons 4:26 Preparing the vegetables 6:53 Assembling the salad 7:14 Taste Test & Outro ___ For baked Pitta Croutons:    • You NEED To Try These 17 Minute Chick...   To make your own Pomegranate Molasses:    • How to make and use Pomegranate Molas...   ___ Makes 4 large main sized portions or 6-8 side portions Fattoush dressing: 50ml (3 Tbsp) Olive Oil 50ml (3 Tbsp) Pomegranate Molasses 3 Tsp sumac 1 Tsp white vinegar 1/2 Tsp dried mint 1/4 Tsp salt 1/8 Tsp pepper 1 clove garlic Juice of 1 lemon Zest of 1/4 lemon Sugar (optionally if needed) Bread: 2-3 Thin pitta breads Vegetable Oil for Frying Pinch of salt and pepper Salad: 1 Whole Romaine lettuce (4 Cups) 3-4 Small Cucumbers (3 Cups) 3-4 Plum Tomatoes (1 1/2 Cups) 4 Spring Onions (1/2 Cup) 10 Small Radishes (6-8 Medium) (1/2 Cup) 2 Tbsp Fresh Mint 2 Tbsp Parsley 3-4 Tbsp Pomegranate seeds (optional) Bell pepper (optional) ___ Directions: Dressing: 1- Place your sumac in a bowl and then pour over a couple tablespoons of boiling water. Allow to bloom for a few minutes to activate the sumac flavour 2- Zest 1/4 of your lemon, then juice it and strain out all the flesh and seeds. Grate the clove of garlic 3- Combine all of the ingredients with the sumac, lemon zest and garlic 4- Blend together on high speed until emulsified into a creamy dressing 5- Store for 1-2 weeks in the fridge in an air tight container Fried Bread: 1- Slice your bread into small 1.5-2cm squares 2- Heat a frying pan with vegetable oil, and add in the bread once heated 3- Fry for about 30-60 seconds and remove once golden 4- Drain and place on a paper towel lined plate to drain off excess oil 5- Sprinkle over salt and pepper when hot 6- Once cooled, they can store in an airtight bag for 2 weeks Salad: 1- Slice the cucumbers into semi circles, or if working with larger cucumbers into quarter circles 2- Slice the tomatoes the same size as the cucumber pieces 3- Slice the lettuce into strips about 1cm wide 4- Slice the radishes into thin slices or into small chunks 5- Slice the spring onions into 2-3mm rounds, leaving out the darker green parts of the stem 6- Cut off the thick parsley stems, and roughly chop it 7- Remove the mint leaves from the stems, stack and roll up, cut into thin ribbons To assemble: 1- Add the vegetables to a large bowl, with the optional pomegranate seeds 2- Pour over the dressing and then mix thoroughly 3- Plate the salad, then top with a pile of the bread, more pomegranate seeds, some mint ribbons and finally some ground sumac. Serve immediately