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Receta Fattoush salad
by Evelyn Adlam

Fattoush salad

My daughter who now lives in Cairo gave me this recipe, which I greatly adore!

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Egipto Egyptian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 teaspoon cumin seeds, lightly toasted
  • 2 pieces pita bread
  • 2 little gems lettuce, cut into bite-size pieces
  • 1 cucumber, peeled, seeded, and thinly sliced
  • ½ red onion, peeled and thinly sliced
  • 4 ripe tomatoes, chopped
  • 1 teaspoon tahini/sesame seed paste, for drizzling
  • 1 tablespoon garlic and yogurt dressing, for drizzling
  • 3 tablespoons feta cheese, crumbled
  • 12 black olives, pitted
  • 1 tablespoon fresh coriander/cilantro leaves, chopped
  • 3 tablespoons fresh mint leaves
  • 1 tablespoon fresh parsley leaves, chopped

Direcciones

  1. In a dry frying pan over high heat, toast the cumin seeds for 2 minutes, until they start releasing the aroma. Remove from heat and let them cool down.
  2. Crush the cumin seeds roughly in a pestle and mortar, and reserve.
  3. Toast the pita bread and, when cool, break into bite-size pieces and reserve.
  4. In a large bowl, place the lettuce, cucumber, onion, tomato, and pita bread, and mix well together.
  5. Spoon in the tahini paste and garlic and yogurt dressing, and toss thoroughly.
  6. Place the feta cheese and olives on top.
  7. Sprinkle with the cumin seeds, coriander/cilantro, mint, and parsley.
  8. Serve as a starter/appetiser or snack.