Fattouch Salad
Hey hey, welcome to the weekend! (And the weekend is almost done for my pals back over in Saudi – I’ll be heading back over there soon I hope). Do you have any exciting plans?
My plans are to be sedentary for most of the weekend, as I’ve been going full on for the last few weeks and I think I need a date with the TV and the couch 
Maybe some kitchen time too.
The coconut yoghurt I attempted the other day still needs to be tweaked (I’m not familiar with the probiotic brand I used, so I think I need to amend the volume, so I’ll try it again this weekend and share when done).
But here’s another recipe I’ve promised to share for quite some time (haven’t I Jess?), and never got around to it. In keeping with my Middle Eastern home, I wanted to share with you one of my favourite culinary discoveries since moving to Saudi Arabia. I also made this as part of my Final Assessment meal at 105degrees.
Fattouch Salad
Fattouch salad means ‘breaded salad’ and whilst the traditional recipe is not entirely raw, I’ll share with you both a RAW bread and non raw bread version.
Ingredients
Raw Bread
2c almond flour click here to learn how to make it
1/4c olive oil
1/2c flax meal
1 1/2 cups of chopped & peeled zucchini
1T lemon juice
1T nutritional yeast (savoury yeast in Australia)
1/2t himalayan or sea salt
2T Zaatar seasoning (Middle Eastern herb mix of oregano, thyme & basil mixed with sesame seeds and sumac) *available at ethnic supermarkets
Water as needed
Place all ingredients in a food processor or high speed blender to form a watery dough. Use extra water if required to blend thoroughly (it will be dehydrated afterwards anyway)
Place mixture on dehydrator tefflex sheets or baking sheets for about .5cm thickness and dehydrate on 140F for 1 hour, then score into crouton size shapes and turn down dehydrator to 115F until crunchy, moving to mesh sheet when pliable to crunch up.
Non Raw Bread
1 whole wheat arabic (pita) bread
Zaatar for seasoning (Middle Eastern herb mix of oregano, thyme & basil mixed with sesame seeds and sumac) *available at ethnic supermarkets
Olive oil for brushing
Cut bread into strips and brush with olive oil and sprinkle with Zaatar. Place on baking tray and bake on 200C until crispy but not overdone. 5-10minutes should be enough. Set aside.
Salad
1 romaine lettuce chopped roughly
2 large tomatoes, diced
1 cucumber diced
half spanish/red onion diced
2-3 stalks of green onions/shallots, chopped
1/2 c coarsely chopped fresh mint leaves
1/2 c coarsely chopped flat-leaf parsley leaves
Optional: sliced and pitted black olives (I ALWAYS include these) or halloumi or feta cheese will make it more mediterranean.
Combine all ingredients in large salad bowl, with bread.
Dressing
1/2 c lemon juice
1 c extra virgin olive oil
3 cloves garlic
1T Sumac (powdered reddish herb) *available from ethnic supermarkets
1T agave nectar
1t himalayan or sea salt (I used fine grind sea salt)
Use a mortal & pestle to smash the garlic with the salt to form a paste (or you can use a knife on a chopping board).
Place paste and remainder of dressing ingredients in a bowl and whisk.
When ready to serve, crumble raw or non raw bread onto salad and dress salad immediately before serving and not too much before as the salt will cause the ingredients to wilt if left too long. Garnish with extra sumac.
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REALLY? that’s all there is too it?!??! hahaa.. so easy!
Thanks for sharing, now maybe I can use up the 2 massive jars of zatar and sumac that I have hehee
Ok… how what to do with the pomegranate molasses? heheheee
LOL I know it looks complex but really, you could simplify it for sure. Sumac is great in all kinds of dressings, and I reckon pomegranate molasses too or on arabic bread. I promise to find you a recipe with pomegranate molasses lol, but you might be waiting another year
What a beautiful recipe! I want to buy some Zaatar now. I love the idea of sprinkling bits of raw bread on salad. I’ve been meaning to mix my standard evening salad up a bit.
Oh kt, I make raw croutons/bread all the time for my salads, as well as a really nice pine nut cheeze. Maybe I should post that later this week
I’d love to see your raw crouton recipe! Thank you for sharing your great ideas.
Ooo yum. I love Middle Eastern salads…
Yes this one is definitely a keeper astrorainfall. It’s quite tasty and tangy.
This salad sounds amazing. I have never used the Sumac before, sounds wonderful!
Sumac is tangy and lemony, and you might have seen it in persian restaurants on the tables before?
I’ve heard of Za’Atar several times and I’d really like to try it. No idea what sumac tastes like. I’ve only heard of Poison Sumac…
Zaatar is yummy on hot arabic bread. Sometimes with olives and other veggies or on it’s own. Sumac is a condiment very commonly used in Persian and Arabic cooking. Its reddish in colour and has a lemony tangy flavour and you may have seen it on the tables in Persian restaurants
Ohhh….. crazy good, Robyn! I would adore a bowl of this refreshing salad right now, after spending 7 hours straight walking around Melbourne in 30 degree heat! I had fattouch for the first time at The Ottoman a few months ago, but yours looks so much better.
And I’m really not just saying that.
Wowee it got that hot there today! Such a change for you from Canberra eh!
I wish I had a better photo of the Fattouch for you (as I make it so often) but will have to remember next time I do, just for you xxx
i love that raw food is naturally gluten free.
the bread looks delicious.
i am going to give the bread a go but in the oven as i don’t have a dehydrator.
Yes hollypop, you can make it in your oven, with the door open, on the lowest temperature, just keep an eye on it, might take a few hours, and I totally agree with you on how good raw food is (ie naturally gluten free etc)
What a lovely salad! And beautiful presentation too. Thanks for sharing your awesomeness.
This looks absolutely amazing! Thanks for sharing!
Thanks Christiane, let me know if you make it!