Fattoush ( ar,
Ùتوش; also fattush, fatush, fattoosh, and fattouche) is a
Levantine salad made from toasted or fried pieces of
khubz (Arabic flat bread) combined with
mixed greens and other
vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems ...
s, such as
radishes and
tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , ...
es.
[Wright, 2003]
p. 241
/ref> Fattoush is popular among all communities in the Levant
The Levant () is an approximation, approximate historical geography, historical geographical term referring to a large area in the Eastern Mediterranean region of Western Asia. In its narrowest sense, which is in use today in archaeology an ...
.
Etymology
''Fattūsh'' is derived from the Arabic
Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walte ...
''fatt'' "crush" and the suffix of Turkic
Turkic may refer to:
* anything related to the country of Turkey
* Turkic languages, a language family of at least thirty-five documented languages
** Turkic alphabets (disambiguation)
** Turkish language, the most widely spoken Turkic language
* ...
origin ''-Å«sh''. Coining words this way was common in Levantine Arabic
Levantine Arabic, also called Shami ( autonym: or ), is a group of mutually intelligible vernacular Arabic varieties spoken in the Levant, in Syria, Jordan, Lebanon, Palestine, Israel, and Turkey (historically in Adana, Mersin and Hatay o ...
.
Ingredients
Fattoush belongs to the family of dishes known as ''fattat'' (plural of '' fatteh''), which use stale flatbread as a base.[Claudia Roden, ''The New Book of Middle Eastern Food'', 2008, p. 74]
Fattoush includes vegetables and herbs varying by season and taste. The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Sumac is usually used to give fattoush its sour taste, while some recipes also add pomegranate molasses along with the sumac.
See also
* Dakos
* Arabic salad
* List of bread dishes
* List of hors d'oeuvre
* List of salads
* Panzanella, an Italian bread salad
References
Bibliography
*
Appetizers
Arab cuisine
Assyrian cuisine
Bread salads
Levantine cuisine
Lenten foods
{{Arab-cuisine-stub
Lebanese cuisine
Iraqi cuisine