Fattoush Stuffed Fried Pita by @feelgoodfoodie
1 serving
🫓
2
Pita Bread
🛢️
Oil
🥦
Vegetables
🥗
Dressing
Preparation Steps
Step 1/10
Wash and thoroughly dry the romaine lettuce, tomato, English cucumber, radishes, parsley, mint, and green onions.
Step 2/10
Finely chop 3 cups romaine lettuce, 1 tomato, 1/2 English cucumber, 4 radishes, 1/4 cup parsley, 2 tablespoons mint, and 2 green onions into small, even pieces.
Step 3/10
Add 3 tablespoons lemon juice, 3 tablespoons extra virgin olive oil, 1 teaspoon sumac, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bottom of a large mixing bowl.
Step 4/10
Place the chopped vegetables and herbs over the dressing without mixing. Keep the salad separate from the dressing until immediately before serving.
Step 5/10
Heat 4 cups vegetable oil in a deep frying pan over medium-high heat until hot enough to rapidly sizzle a small pita crumb.
Step 6/10
Lower 1 large pita bread into the hot oil and fry until puffed and golden brown, about 1 to 2 minutes.
Step 7/10
Transfer the fried pita to paper towel and repeat with the remaining pita bread.
Step 8/10
Toss the chopped salad with the dressing immediately before serving. Mix until every vegetable piece is lightly coated.
Step 9/10
Crack open one side of each crispy pita to form a pocket. Gently fill each pita with half of the dressed fattoush salad.
Step 10/10
Flip the stuffed pita so its crisp side faces up. Serve immediately while the pita remains crisp.
Composition
Ingredients
Types
to inform
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
430 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Temps
Non spécifié
Difficulty
Level
Medium (2/4)
Steps
10 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@feelgoodfoodie
Origin
Cuisine
Lebanese, Middle Eastern, Levantine
Geographic
Lebanon, Beirut
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos