Fattoush With Dukkah

By Martha Rose Shulman

Fattoush With Dukkah
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(61)
Comments
Read comments

Fattoush, the Middle Eastern salad made with stale pita and vegetables, is usually seasoned with za’tar, which can itself be considered a version of a dukkah.

Featured in: Fattoush With Dukkah

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 to 8 generous servings
  • 3stale or lightly toasted pita breads, preferably whole-wheat
  • ¼cup fresh lemon juice
  • Salt to taste
  • 6tablespoons extra virgin olive oil
  • Freshly ground black pepper to taste
  • 1pound tomatoes, coarsely chopped
  • 1European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
  • 6scallions, white and light green parts, sliced
  • ½cup chopped fresh flat-leaf parsley
  • 1romaine lettuce heart (the lighter inner leaves), washed, dried, cut crosswise in 1-inch-wide pieces
  • 2 to 4tablespoons hazelnut and herb dukkah, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

179 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 354 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Break the pita into pieces.

  2. Step 2

    Combine the lemon juice, salt, olive oil and pepper in a small bowl.

  3. Step 3

    Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings and serve.

Tip
  • Advance preparation: You can prep the vegetables and toast the bread hours before composing the salad. But don't toss the salad until just before serving.

Ratings

4 out of 5
61 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Diana

I grew up eating this salad and here are a few things you can do to make it more traditional and therefore, more flavorful! It’s usually made with an herb called Purslane and some dried mint (fresh is great too!). For the dressing, you may add some balsamic vinegar or pomegranate molasses for a more acid and slight sweetness. Enjoy!

Janet

Bland. I guess I should have used more than 2 Tbsp of dukkah.

Moses

Any bread lightly toasted can be substituted for pita. Great way to divert staling bread from the bins. Fattoush = Pita = Bread = Croutons

AM

Where’s the sumac?

PW

Zatar mix works fine. At least 3 tablespoons. My favorite salad. It's similar to fattoush I've had in NY middle eastern restaurants. It's a big recipe. If you're cooking for 2, only add about 1 pita mixed directly in the serving bowls. Leftovers will keep fine for a day or so, but the pita needs to be added within minutes of eating or it turns into mush, even if it's well toasted.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.