StovetopAmerican
Fattoush
Torn pita, tomato, cucumber, herbs, sumac. Crunch, then acid.
Made it?
20 min · 20 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- pitas, torn, toasted or fried2 (2 lb)
- tomatoes, chopped3
- cucumber, chopped1
- radishes, sliced4
- red onion, thin1/2
- romaine or little gem, torn2 cups
- parsley and mint, mixed1 cup
- olive oil3 tbsp
- lemon juice2 tbsp
- sumac1 tsp
Method
- 1
Toast the pita in oil until brown. Cool.
- 2
Vegetables, herbs. Oil, lemon, sumac, salt.
- 3
Pita in at the table so it stays crisp. More sumac on top.
On the plate
With this, try
- With this dish, try making roasted fingerlings.
Same oven as a chicken or a lamb rack. Halved lengthwise, oil, salt, 425°F cut-side down.
35 min
- With this dish, try making charred broccolini.
When the steak rests. Oil, salt, hot grate or skillet until the florets catch and the stems still bend.
12 min
- With this dish, try making grilled zucchini.
When the meat comes off. Same rest window as asparagus. Lengthwise planks, oil, salt, thyme. Hot grate, marks, still a little bite.
12 min