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{{short description|Salad from |
{{short description|Salad from Lebanese Cuisine}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Fattoush |
| name = Fattoush |
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| region = [[Lebanon]] |
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'''Fattoush''' ({{lang-ar|فتوش}}, also '''fattush,''' '''fatush,''' '''fattoosh, '''and '''fattouche''') is a [[ |
'''Fattoush''' ({{lang-ar|فتوش}}, also '''fattush,''' '''fatush,''' '''fattoosh, '''and '''fattouche''') is a [[Lebanese cuisine|Lebanese]] salad made from toasted or fried pieces of [[khubz]] (Lebanese flat bread) combined with [[leaf vegetables|mixed greens]] and other [[vegetable]]s, such as [[radish]]es and [[tomato]]es.<ref name=Wrightp241>Wright, 2003, [https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA241&dq=parsley+salad+origins&lr=#v=onepage&q=parsley%20salad%20origins&f=false p. 241]</ref> |
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==Etymology== |
==Etymology== |
Revision as of 16:59, 27 September 2020
Type | Salad |
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Region or state | Lebanon |
Main ingredients | Khubz, mixed greens, vegetables |
Fattoush (Arabic: فتوش, also fattush, fatush, fattoosh, and fattouche) is a Lebanese salad made from toasted or fried pieces of khubz (Lebanese flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes.[1]
Etymology
Fattūsh is derived from the Arabic fatt "crush" and the suffix of Turkic origin -ūsh. Coining words this way was common in Levantine Arabic.
Ingredients
Fattush belongs to the family of dishes known as fattat (plural of fatteh), which use stale flatbread as a base.[1][2] 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. Tanner's sumac is usually used to give fattoush its sour taste.
See also
- Dakos
- Arabic salad
- List of bread dishes
- List of hors d'oeuvre
- List of salads
- Panzanella, an Italian bread salad
References
Bibliography
- Wright, Clifford A. (2003). information Title Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.). Harvard Common Press. ISBN 1-55832-227-2.