Suzy Eats

 

 

 

 

 

 

 

 

 

Fattoush is a very common Mediterranean salad made with fresh toasted, baked or fried pita chips, romaine lettuce and “tons” of vegetables. The vegetables in this salad are cut into relatively larger pieces compared to other traditional salad which has more finely chopped veggies. The key ingredient with Fattoush is Sumac. tabbouleh which requires ingredients to be finely chopped. Sumac gives the salad a tangy, lemon flavor. I use baked pita chips for a healthier version.

Ingredients

• 1 romaine lettuce heart, chopped (~10 leaves or 2 cups)
• 1/2 cup parsley, chopped
• 1/2 cup mint, chopped
• 1/2 cup green onion, chopped (~3 pieces)
• 1/2 cup radishes, chopped (~4-5 pieces)
• 1 cucumber, chopped
• 1 green pepper, chopped
• 3 medium size tomatoes, chopped (remove seeds)
• 1 cup pita chips

Dressing

• 2 teaspoons sumac
• 1/2 cup lemon juice
• 3 garlic cloves, minced
• 1/4 cup  extra virgin olive oil

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Pita chips are baked from pita bread. They can be seasoned in a variety of ways. They are crunchier and thicker than a traditional potato chip, and they are also HEALTHIER 🙂 This recipe is for fattoush salad pita chips. There are many ways to make other pita chips, and I will post those recipes soon. This recipe makes about 60 pieces.

Ingredients:

• 2 pita loaves, chopped
• 1 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt

How to:
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Labneh is a type of yogurt that is thick and concentrated. All of the excess liquid is strained to obtain this texture. Traditionally it is eaten plain, but there are many variations of labneh. The one below has a spicy and nutty feel. Labneh can be substituted for Greek yogurt. It is usually served with pita bread or pita chips.

Serves: 8-12

Ingredients:

• 1/3 cup finely chopped parsley
• 1 bunch green onions
• 16 ounces of labneh
• 1/2 cup chopped walnuts
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• olive oil, olives, tomatoes for garnish

How To:

 1. Finely chop the parsley, green onions, walnuts. I used a mixure and added them all and pressed “chop”. It works great just make sure they do not get too fine.

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I have blogged a fava bean dip recipe in the past…but I have recently discovered Egyptian Fava Bean Dip (courtesy of my husband) and LOVE it.  It is similar to the original recipe…only better 🙂 Fava beans are a staple food in Egypt and are eaten by all Egyptians. In fact, fava bean dip is considered the national dish of Egypt. If you are interested in reading more about the health benefits, please refer to a previous post: http://suzyeats.com/fava-beans-what-can-a-fava-bean-do-for-me-mediterranean-healthy/.

Ingredients

• 32 ounces of fava beans
• 1 large tomato, sliced
• 1 medium yellow onion, sliced
• 3 garlic cloves, minced
• 1/3 cup lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1 teaspoon salt
• parsley for garnish

Directions:

1. Place the fava beans in a large bowl. Add water and soak the fava beans in water overnight.  Keep them covered to maintain freshness.

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I love hummus, and I love pomegranate.  So I wanted to try a new dish….pomegranate hummus. It is a traditional hummus recipe with all the more flavor and healthy benefits. The pomegranate makes for a sweeter hummus taste 🙂 For all of the health benefits of hummus click here: http://suzyeats.com/all-about-hummus/. For the recipe see below 🙂

Ingredients

•  1 pomegranate
• 32 ounces of chickpeas (garbanzo beans)
• 3 cloves minced garlic
• 4 tablespoons of tahini paste
• 1 teaspoon salt
• 1/2 cup lemon juice
• 3/4 cup cold water
• sumac for garnish (optional)
• olive oil for garnish

Directions

1. Soak chickpeas in water over night.

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