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Sumac lamb with fattoush salad recipe

Sumac lamb with fattoush salad recipe



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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

Sumac is a ground spice from a slightly astringent, lemon-flavoured red berry. Serve the lamb with this fattoush salad that has feta cheese (not traditional, I know) to add flavour and creaminess.

2 people made this

IngredientsServes: 4

  • Lamb
  • 2 teaspoons ground sumac
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, crushed
  • 1 teaspoon finely grated lemon zest
  • 4 tablespoons olive oil
  • 500g lamb loin fillets, trimmed
  • Fattoush salad
  • 2 pocket pitta breads
  • 100g baby spinach leaves
  • 1 yellow pepper, diced
  • 1 cucumber, diced
  • 1 avocado, diced
  • 250g cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 30g fresh coriander leaves, chopped
  • 30g fresh mint leaves, chopped
  • 100g feta cheese, crumbled
  • 2 tablespoons lemon juice
  • To serve
  • 75g houmous
  • 75g Greek-style yoghurt

MethodPrep:20min ›Cook:15min ›Extra time:30min › Ready in:1hr5min

  1. Combine the sumac, cumin, garlic, lemon zest and 1 tablespoon oil in a ceramic dish. Add the lamb and turn to coat in the spice mixture. Refrigerate for 30 minutes.
  2. Heat a barbecue or chargrill pan over high heat. Grill the pitta for 2-3 minutes each side or until crisp. Break into bite-sized pieces.
  3. Reheat chargrill pan over medium heat. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and rest for 5 minutes.
  4. Meanwhile, combine the spinach, yellow pepper, cucumber, avocado, tomato, onion, fresh coriander leaves, mint leaves, feta cheese, lemon juice and remaining oil in a large bowl. Toss to combine. Add crisp pitta pieces and toss.
  5. Divide fattoush among serving plates. Place a dollop of houmous and yoghurt on the side. Thickly slice lamb and serve with fattoush salad.

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Preparation

Dressing

Step 1

Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

Salad

Step 2

Place pita pieces in a medium bowl pour oil over and toss to coat. Season pita to taste with salt.

Step 3

Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita toss once. Sprinkle sumac over, if desired.

How would you rate Fattoush?

Great salad, loved the sumac.

Loved this would make again.

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Fattoush With Crunchy Flatbread Ribbons

A fresh take on the classic Middle Eastern fattoush salad – piled high with crunchy baked flatbread ribbons which is everybody’s favourite part! This has a wonderful authentic lemon dressing with extra zest from sumac and warmth of paprika. The juicy chunks of tomato and cucumber with lightly pickled red onion and fresh herbs are a perfect contrast to the crunchy ribbons. Made from scratch and on the table in 15 minutes!


This salad is satisfying enough to be a complete meal because I like to pile on alot of flatbread ribbons – it’s my favourite part! So I used 2 whole flatbreads which makes this quite a satisfying meal for 2, or a side salad or appetizer for 4.

The flatbread I use is called Lebanese Bread here in Australia and it is like pita bread in that it is a “pocket” (i.e. double layer) but it is larger – around 10 inches/25 cm diameter and slightly thinner than pita bread. It is perfect to use as a wrap because it is pliable.

Because it is pliable, it’s super fast to cut them into ribbons – all you do is roll it up then cut into strips. Most of the double layers separate when you toss it with the olive oil creating double the amount of crunchy ribbons! If you were to make this with single layer flatbread (more akin to a crepe) or smaller pita breads, I would recommend using 3 or 4 pieces to get the same volume.

Because this salad is so packed full of flavour, it only needs a simple side of grilled protein to make a complete meal – like a fillet of fish with a squeeze of lemon. But as I mentioned earlier, because there is so much flatbread in this salad, I think it makes a filling meal in itself.

A great spin on a classic Middle Eastern salad to file away in your RecipeTin app!

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How to make Fattoush Salad:

Step 1: Toss torn pita bread in olive oil and season with salt. toast in a single layer at 350˚F on a baking sheet until crisp.

Step 2: Make dressing by whisking lemon juice, honey, garlic, sumac, salt, and pepper together in a small bowl until honey dissolves. Slowly drizzle in olive oil, whisking constantly until combined.

Step 3: Add lettuce, tomatoes, cucumber, red onion and fresh mint leaves to a large bowl. Pour desired amount of dressing over and toss to coat. Top with toasted pita croutons and serve.


Lebanese fattoush salad

The Lebanese fattoush salad is a classic of the Lebanese cuisine and one of my favourite salads.

This salad has amongst its ingredients: romaine lettuce, fresh parsley, lamb lettuce (also known as mache lettuce), onion, tomatoes, Lebanese cucumbers, fresh mint leaves, freshly squeezed lemon juice, extra virgin olive oil, radishes, toasted Lebanese bread,…

If you start your meal with a fattoush salad you will be sure to add not only a variety of textures and flavours to your meal but also a large amount of nutritional value.

To name some nutritional properties of the ingredients of the fattoush salad I’ll let you know that “Romain lettuce” is as an excellent source of vitamin K, vitamin A, folate, biotin, vitamin B1 and vitamin C. It is also a very good source of dietary fiber and minerals such as manganese, potassium, copper and iron.
“Parsley” is a rich source of antioxidants (flavonoids) and a great source of vitamin C and vitamin A, as well as an excellent source of folic acid.
“Lamb lettuce (or mache lettuce)” is very rich in vitamin C, it is a good source of vitamin A and vitamin B6, it is also a wonderful source of potassium and copper and it provides almost as much iron as spinach.

And we could continue talking about the great nutritional properties of onions, tomatoes, cucumbers, mint, and the rest of ingredients in the fattoush salad, but I guess you get the overall picture and understand that this salad is highly nutritious and a perfect dish for this time of the year.

If you try this tasty and healthy vegan Mediterranean diet recipe of “Fattoush salad”, please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!


Spiced Welsh lamb flatbreads with fattoush recipe

Griddled lamb served with a Middle Eastern fattoush salad.

Ingredients

  • 1 kg butterflied leg of welsh lamb
  • 2.2 lbs butterflied leg of welsh lamb
  • 2.2 lbs butterflied leg of welsh lamb
  • 100 ml olive oil
  • 0.5 bunch of coriander
  • 2 cloves of garlic
  • 2 lemons
  • 0.5 red chilli
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cardamom pods
  • 1 tsp ground cinnamon
  • 0.5 tsp allspice
  • 3.5 fl oz olive oil
  • 0.5 bunch of coriander
  • 2 cloves of garlic
  • 2 lemons
  • 0.5 red chilli
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cardamom pods
  • 1 tsp ground cinnamon
  • 0.5 tsp allspice
  • 0.4 cup olive oil
  • 0.5 bunch of coriander
  • 2 cloves of garlic
  • 2 lemons
  • 0.5 red chilli
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cardamom pods
  • 1 tsp ground cinnamon
  • 0.5 tsp allspice
  • 1 cucumber
  • 200 g cherry tomatoes
  • 0.5 red onion
  • 6 radishes
  • 2 pitta bread
  • 1 clove garlic
  • 1 bunch parsley
  • 1 lemon
  • 1 tbsp sumac
  • 1 pomegranate
  • 1 splash olive oil
  • 100 g head lamb's lettuce
  • 1 cucumber
  • 7.1 oz cherry tomatoes
  • 0.5 red onion
  • 6 radishes
  • 2 pitta bread
  • 1 clove garlic
  • 1 bunch parsley
  • 1 lemon
  • 1 tbsp sumac
  • 1 pomegranate
  • 1 splash olive oil
  • 3.5 oz head lamb's lettuce
  • 1 cucumber
  • 7.1 oz cherry tomatoes
  • 0.5 red onion
  • 6 radishes
  • 2 pitta bread
  • 1 clove garlic
  • 1 bunch parsley
  • 1 lemon
  • 1 tbsp sumac
  • 1 pomegranate
  • 1 splash olive oil
  • 3.5 oz head lamb's lettuce

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 45 mins
  • Cooking Time: 60 mins
  • Serves: 4

Step-by-step

  1. Preheat your oven to gas mark 3/160°C. Toast the cumin, coriander seeds and cardamom pods then grind in a pestle and mortar.
  2. Cut the coriander roughly. Place in a blender with the spices, chilli and garlic. Now put the zest and juice of the lemon into the blender – blend to a smooth paste with the olive oil. Rub the marinade over the lamb and leave in the fridge overnight.
  3. Next, grill the lamb on a griddle pan or BBQ for around ten minutes and place in the oven for a further 30 minutes at 160°C. Let the meat rest for 10 minutes before carving. Now prepare the fattoush. Tear the pitta bread into small pieces, drizzle with olive oil and bake in the oven until golden and crisp.
  4. Peel the cucumber, cut it in half lengthways and scoop out the seeds with a spoon. Chop the cucumber into dice size chunks and cut the cherry tomatoes in half, put into a bowl with some finely chopped red onions.
  5. Peel the garlic clove and grate it. Slice the radishes, pick the leaves from the parsley and add them both to the bowl. Remove the seeds from the pomegranate and place them along with the pitta bread, sumac and lemon juice into the bowl.
  6. Add a good splash of olive oil and season well. The salad should be pretty sharp if not add a pinch more sumac and a squeeze of lemon.
  7. Now serve the fattoush with the lamb, yoghurt, red onions and some leaves.

This recipe was created for the Welsh Lamb Club.

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  • Lemon Zest Lemon zest not only replicates the tartness in sumac but also the texture.
  • Sea Salt The sea salt mimics the saltiness of sumac powder.
  • Citric Acid —Citric Acid is usually the missing ingredient in most Sumac Substitute recipes. The lemon zest alone is not enough to duplicate the tartness of sumac powder. However, a little citric acid goes a long way. In this case, all you need is approximately 1/16 of a teaspoon, maybe even less.

Sumac lamb roast with fattoush salad recipe

The twist on the classic lamb roast is perfect for the next time you have the family around the table.

PREPARATION TIME: 20 minutes
Cook Time: 75 minutes

Ingredients / serves 4

1½ kg lamb leg
3 tbsp olive oil
2½ tbsp sumac
1 round Lebanese bread, separated into two pieces
1 large tomato, cubed
1 Lebanese cucumber, cubed
½ red capsicum, diced
½ red onion, thinly sliced
½ cup mint leaves
1 cup flat leaf parsley, roughly chopped
1 tbsp lemon juice

1. Preheat the oven to 180°C. Place the lamb in a roasting dish and rub evenly with 2 tbsp olive oil and 2 tbsp sumac.

2. Roast lamb for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done. For ease and accuracy use a meat thermometer. Grill, toast or bake the bread until lightly browned and crispy. Break into shards with your hands. Set aside.

3. Remove the lamb, cover loosely and rest for 15 minutes before carving. While lamb is resting place the tomato, cucumber, capsicum, onion, and herbs into a bowl and add the lemon juice and remaining olive oil. Season with salt and pepper and stir to combine. Transfer to a salad bowl and top with the bread shards and remaining sumac.


Sumac lamb roast with fattoush salad recipe

The twist on the classic lamb roast is perfect for the next time you have the family around the table.

PREPARATION TIME: 20 minutes
Cook Time: 75 minutes

Ingredients / serves 4

1½ kg lamb leg
3 tbsp olive oil
2½ tbsp sumac
1 round Lebanese bread, separated into two pieces
1 large tomato, cubed
1 Lebanese cucumber, cubed
½ red capsicum, diced
½ red onion, thinly sliced
½ cup mint leaves
1 cup flat leaf parsley, roughly chopped
1 tbsp lemon juice

1. Preheat the oven to 180°C. Place the lamb in a roasting dish and rub evenly with 2 tbsp olive oil and 2 tbsp sumac.

2. Roast lamb for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done. For ease and accuracy use a meat thermometer. Grill, toast or bake the bread until lightly browned and crispy. Break into shards with your hands. Set aside.

3. Remove the lamb, cover loosely and rest for 15 minutes before carving. While lamb is resting place the tomato, cucumber, capsicum, onion, and herbs into a bowl and add the lemon juice and remaining olive oil. Season with salt and pepper and stir to combine. Transfer to a salad bowl and top with the bread shards and remaining sumac.


Fattoush Salad with Shawarma-Spiced Chicken

You know how sometimes you get a salad and you're just kind of. sad when you're eating it? Because you know you made a healthy choice but it's just. not doing it for you?

This is not one of those sad salads. This salad is so satisfying - it's full of crisp and fresh veggies, crunchy baked pita chips, juicy spiced chicken, and a fruity & tart lemon sumac dressing. This salad will make you happy.

I owe this one to my sister-in-law Delia for letting me hover over her and ask questions/take notes while she made a fattoush salad for dinner one night. I took her list of ingredients home and tinkered with them until I got it JUST right!

Can I just say I LOVE that I have the ability to do that (especially since I like Middle Eastern food so much)? That's how I learned to make her Authentic Creamy Hummus too! I love learning new recipes from people I love.

One of the things that makes this salad unique is that it has toasted pita chips standing in for the role of croutons. and they are so good. You can use store bought pita chips if you're in a time crunch, but all you need to make your own is pita bread, olive oil, salt & pepper and a few minutes in the oven.

And the homemade pita chips are WORTH IT.

Another (perhaps THE) key ingredient that really makes the fattoush salad unique is the lemon sumac dressing. Sumac is a common Middle Eastern spice and it has a fruity, tart & somewhat lemony flavor. To me - the flavor sumac brings to the table is what REALLY makes a fattoush a fattoush and not just a chopped salad. If you've ever had fattoush salad at a Middle Eastern restaurant, when you smell this spice you'll recognize it right away. It's such a distinct flavor that it's not only added to the dressing, but also sprinkled right onto the salad itself.

Because the flavor it brings is so unique, sumac is one of those ingredients that you can't really substitute if you want to get the true flavor of this dish. If you have a Mediterranean or Middle Eastern market in your area, chances are great that they will sell sumac, but if not, I've got you covered. You can order sumac online.

I'm calling this fattoush salad with shawarma-spiced chicken instead of "chicken shawarma" because while it has the flavor profile of traditional shawarma seasoning, it's cooked in a different way. Traditional shawarma can be made of different meats like lamb, beef or chicken that's speared onto a vertical rotating spit, charbroiled and shaved for serving. I don't know about you, but I don't have a vertical rotating spit in my kitchen (yet. ) so to simplify things, we're going to use the same flavors, but grill it instead!

If you do have access to a Mediterranean or Middle Eastern market, you can check and see if they carry shawarma seasoning when you're picking up your sumac. Or, you can make your own at home with the shawarma spice blend recipe below! Shawarma seasoning blends can vary but some of the core flavors are cumin, coriander, paprika, turmeric, allspice, cinnamon and ginger - lots of things you probably already have!

The warm spices of the chicken go so well with the tart freshness of the salad, and adding the chicken makes it hearty and filling as a main dish.

But - if you're a vegetarian, just skip the chicken. I promise the fattoush salad is delicious all on its own!


Watch the video: Μοσχάρι μπρεζέ με κόκκινο κρασί u0026 λαχανικά. Yiannis Lucacos (August 2022).