This came out absolutely perfect - I always get something wrong with other recipes when it comes to the dressing, but with this, it came out amazing. I'd advise people to follow the measurements exactly for an amazing tangy dressing.
My favorite salad of all time, hands down. The dressing is a tricky one to master! I need to give this one a shot. Ive got fresh, homemade Syrian pomegranate molasses.
I was introduced to middle eastern cuisine by a Pakistani fellow I worked with many years ago. Ever since I've LOOOOOOVED middle eastern food. I really enjoy your videos. I grew up and lived most of my life in Ontario Canada, but have since moved to Canada's east coast. I no longer have access to many of the international restaraunts that I used to, but I make your recipes from time to time. Great stuff!
I am so excited to try your dressing recipe! When I lived in the UAE I ordered fattoush for delivery several times a week and I miss it terribly. It truly is the best salad in the world, and even salad haters can't help but enjoy it. P.S. (hides face) I never knew to bloom the sumac until now. Thanks again!!!!!!
I love the instruction about how to cut the salad ingredients, this is so so helpful. This looks so delicious, will try soon! Thank you so much for all your amazing work!
As a Lebanese, I can say you did an amazing job! A main ingredient we also add is purslane (ba2le), but that's a bit difficult to find outside the middle east.
@@MiddleEats That's curious. It's ubiquitous in driveways in the non-arid parts of the US. Probably it isn't widely known that it's a tasty and incredibly nutrient-rich herb. I don't think it would be confused with anything else, either. Thanks for filling us in!
Oh, I wish you'd uploaded last week. I prepared Fattoush, my favorite salad, for a brunch last week. Was a hit, but your dressing looks so much better than mine. It's such a fine dish. Thanks for sharing.
This looks delicious! We are just beginning to explore middle eastern dishes and we are so very excited to try this salad. We've prepared some of your other recipes with great success, so thank you. We know how much work producing these videos is and we appreciate your time and trouble!! Be well and take great care!
My Lebanese neighbors have a restaurant..she told me to macerate an overripe well chopped tomato into the dressing as well..and that really ripe tomatoes are key..instead of thinking this is a mostly lettuce salad, think of it as equal parts of all the green things, and try to find cultivated purslane..it’s great in this salad..along w fresh mint and parsley..
I love recipes like this. I think it would be cool if you did more videos that were more vegetable focused. Often times i have a lot of veg that i want to make more exciting on their own for my lunches and snacks. the recipes don’t have to be authentic, I just would be curious on a middle eastern take on dishes that don’t primarily focus on an animal protein. i’m not a vegan or anything like that but i’m trying to watch my heart health by eating more vegetables and need creative ways to get them done
Great recipe Obi and Salma! You are totally right about the fried bread being critical to fattoush; personally its really the main reason why I crave this salad. My family takes it a step further: Use fresh dried sumac (i.e not stale) without blooming it and soak the fried bread in all but he water based ingredients of the dressing. After a few minutes, fish them out before adding the rest of the dressing ingredients if you want them emulsified (vinegar, lemon, etc). You can also just make a separate dressing just for the bread if you want to have both in the fridge at the ready. I know it is an extra step but the result is truly the king (or queen?) of croutons
I usually don't like salad dressing but this one seems awesome, also salad dressings are usually too sweet, too oily, or too vinegary but from the amounts I can tell this one will be good (and because Salma is the Balance Queen).
This is my favorite salad ever and despite living in an area of the US with the largest Middle Eastern population in the country the Fattoush dressing is always hit or miss. I am going to try making this today!
I just found your channel and it is amazing. I wonder if there is something that can be used to replicate sumac as I am allergic? Iam always looking for new salads. And this one had me salivating just watching it all come together. I am so excited to see your recipe for pomegranate molasses. I love its sour zing!
I adore all your recipes I really enjoy your passion when explaining the recipes, I adore Middle Eastern food as well as eastern Mediterranean is so tasty, thank you for sharing I’m a new subscriber 🕊🙏🏻👏😋👌
Obi, the dressing looks like a winner. Thank you for giving the sizes of the cut vegetables. And frying the pita makes it stand up to the dressing better than baked version. Can the fried pita be frozen? And then re-crisped in an air fryer?
About to make it, I got a recipe yesterday from a Lebanese lady but the suma isn't in the list and I knew I was missing something, since I eat it before at some Lebanese house I know that flavor and love it.... thanks looks great
This salad was amazing Obi. Your recipe is also one of the only dressings where I have seen the chef/cook “bloom” the Sumac. Now I won’t do it any other way. So good and definitely brought out that zing! 🙌🏻💕
Looking GOOD! The video is top notch, the food looks mouth watering, and you're looking mighty good, too. I always thought you looked fine, but when I clicked on the older taboulleh recipe, the contrast was remarkable. Good show!
looks very appealing! I recently found out about this salad. great explanation/steps in the video. awesome tip to put boiling water on the sumac. Can you tell me the brand where you got your micro blade from that you use to zest the lemon/garlic? I like that it catches the zest/garlic!! because of the folded sides
Azad Khan, It is the Microplane brand. I use it exactly how he did by zesting the citrus and using it to mash the garlic into a pulp which results in an amazing salad dressing as the garlic permeates the entire salad. For a simple dressing I use fresh lemon juice, avocado oil, mashed garlic clove using the Microplane, salt and pepper. Place all in a jar, close the lid tightly and shake, shake, shake it until it is emulsified. Pour over salad.
@@jda9193 Thank you! for your feed back. I really want to get this microplane. I will definetly use your tip to use it in other salad dressings because you are right the mashed garlic would penetrate much better. I actually never thought about that before.
Do you have a way to use that deepfry oil again, because despite all being perfectly beautiful, usig that much oil for just croutons is not for my pocket *_*
Really love your channel and every recipe I’ve made is absolutely delicious and a favorite 😍 I’m vegan so I don’t make everything but love all the vegan recipes 🙏
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Yeah!
That looks perfect!
I have been craving some Lebanese food lately and this is a new one on me.
This came out absolutely perfect - I always get something wrong with other recipes when it comes to the dressing, but with this, it came out amazing. I'd advise people to follow the measurements exactly for an amazing tangy dressing.
Whenever I want to look up a middle eastern recipe, I come to your channel. :)
Would you ever consider making a cookbook? I adore this channel!
My favorite salad of all time, hands down. The dressing is a tricky one to master! I need to give this one a shot. Ive got fresh, homemade Syrian pomegranate molasses.
My favorite salad too!
I know right, this dressing recipe is perfect
The editing quality went so high! The time when you will be the middle eastern cuisine biggest authority on youtube is really near! :)
Thank you! Glad you enjoyed it! We're always making little changes and tweaks to improve things. Hope you like the new angle
@@MiddleEats I do! We love you, Obi! :)
Not gonna lie, that is one of the finest Fattoush salads I've seen in a LONG TIME
I was introduced to middle eastern cuisine by a Pakistani fellow I worked with many years ago. Ever since I've LOOOOOOVED middle eastern food. I really enjoy your videos. I grew up and lived most of my life in Ontario Canada, but have since moved to Canada's east coast. I no longer have access to many of the international restaraunts that I used to, but I make your recipes from time to time. Great stuff!
How I learned from my coworkers. When we have potlucks at work and coworkers would bring in the food. YUMMO!!!!!
I am so excited to try your dressing recipe! When I lived in the UAE I ordered fattoush for delivery several times a week and I miss it terribly. It truly is the best salad in the world, and even salad haters can't help but enjoy it. P.S. (hides face) I never knew to bloom the sumac until now. Thanks again!!!!!!
Ahh, hopefully it's just like the one you used to have in UAE
I love the instruction about how to cut the salad ingredients, this is so so helpful. This looks so delicious, will try soon! Thank you so much for all your amazing work!
That was beautiful!! Thanks! I love fattoush!
I ate this salad almost everyday for a whole year. IT’S THAT GOOOD
So addicting 😂
As a Lebanese, I can say you did an amazing job! A main ingredient we also add is purslane (ba2le), but that's a bit difficult to find outside the middle east.
Thank you! Yes purslane is very important for the ultra authentic touch, but even Lebanese restaurants outside Lebanon don't have it.
@@MiddleEats That's curious. It's ubiquitous in driveways in the non-arid parts of the US. Probably it isn't widely known that it's a tasty and incredibly nutrient-rich herb. I don't think it would be confused with anything else, either. Thanks for filling us in!
Thanks for telling us that. I have purslane seeds I have neglected to plant, but will do it now!
Purslane, no way! Does it work in fattoush? I find it hard to like it, much as I try ;)
Oh, I wish you'd uploaded last week. I prepared Fattoush, my favorite salad, for a brunch last week. Was a hit, but your dressing looks so much better than mine. It's such a fine dish. Thanks for sharing.
This looks delicious! We are just beginning to explore middle eastern dishes and we are so very excited to try this salad. We've prepared some of your other recipes with great success, so thank you. We know how much work producing these videos is and we appreciate your time and trouble!! Be well and take great care!
Thank you!!! Looks delicious! Cant wait to try
I was just looking for a good fattoush recipe! Flawless timing
Hope you like it!
Yessss fattoush is so good!!! I'm so excited to try this version
the crunch sounded so satisfying! def going to make this. thank you as usual!
Dang it now I need to hunt down some Sumac! That salad looks WONDERFUL!!
I have got to make this , looks absolutely delicious ❤❤❤
My Lebanese neighbors have a restaurant..she told me to macerate an overripe well chopped tomato into the dressing as well..and that really ripe tomatoes are key..instead of thinking this is a mostly lettuce salad, think of it as equal parts of all the green things, and try to find cultivated purslane..it’s great in this salad..along w fresh mint and parsley..
My favorite salad!! I need to try this recipe
love your intro! very refreshing and eye catching. your editing is getting better every video!
Thank you for this recipe. I never thought to bloom sumac.
It really brings the flavour alive!
I have used a fattoush vinaigrette to make mayonnaise with.
It's really quite incredible.
this looks delicious! i'll have to try it
The vinaigrette looks very delicious! I will try it tonight.
These videos are wonderful. Thank you so much for sharing your knowledge and expertise with the world 😊
I still remember the 1st time I tried fatoosh. Probably my favorite salad
Made this and your shawarma tonight. loved em both!!!
I'm hoping you'll do a recipe for Turkish Iskender. I've made a good few recipes of yours by now, so I'd trust you to do it authentically.
I love recipes like this.
I think it would be cool if you did more videos that were more vegetable focused. Often times i have a lot of veg that i want to make more exciting on their own for my lunches and snacks.
the recipes don’t have to be authentic, I just would be curious on a middle eastern take on dishes that don’t primarily focus on an animal protein.
i’m not a vegan or anything like that but i’m trying to watch my heart health by eating more vegetables and need creative ways to get them done
Great recipe Obi and Salma! You are totally right about the fried bread being critical to fattoush; personally its really the main reason why I crave this salad. My family takes it a step further:
Use fresh dried sumac (i.e not stale) without blooming it and soak the fried bread in all but he water based ingredients of the dressing. After a few minutes, fish them out before adding the rest of the dressing ingredients if you want them emulsified (vinegar, lemon, etc).
You can also just make a separate dressing just for the bread if you want to have both in the fridge at the ready. I know it is an extra step but the result is truly the king (or queen?) of croutons
OMG this looks amazing!
I love a good salad.
I usually don't like salad dressing but this one seems awesome, also salad dressings are usually too sweet, too oily, or too vinegary but from the amounts I can tell this one will be good (and because Salma is the Balance Queen).
This one really balances sweetness with sourness and makes for a wonderful salad!
This is my favorite salad ever and despite living in an area of the US with the largest Middle Eastern population in the country the Fattoush dressing is always hit or miss. I am going to try making this today!
u in Dearborn?👀
@@mandymourey9207 within that general area.
I just found your channel and it is amazing. I wonder if there is something that can be used to replicate sumac as I am allergic? Iam always looking for new salads. And this one had me salivating just watching it all come together.
I am so excited to see your recipe for pomegranate molasses. I love its sour zing!
یک و یک، محصول درجه یک از مواد درجه یک! اولین باره یه محصول ایرانی تو یه ویدئوی آشپری می بینم
I adore all your recipes I really enjoy your passion when explaining the recipes, I adore
Middle Eastern food as well as eastern Mediterranean is so tasty,
thank you for sharing I’m a new subscriber 🕊🙏🏻👏😋👌
My most fav salad ❤️
Obi, the dressing looks like a winner. Thank you for giving the sizes of the cut vegetables. And frying the pita makes it stand up to the dressing better than baked version. Can the fried pita be frozen? And then re-crisped in an air fryer?
You don’t need to freeze the pita. Fried pita keeps for a long time. Just store it in an airtight container or bag.
@@ESalma SalmaES..thank you!
About to make it, I got a recipe yesterday from a Lebanese lady but the suma isn't in the list and I knew I was missing something, since I eat it before at some Lebanese house I know that flavor and love it.... thanks looks great
This salad was amazing Obi. Your recipe is also one of the only dressings where I have seen the chef/cook “bloom” the Sumac. Now I won’t do it any other way. So good and definitely brought out that zing! 🙌🏻💕
This is really the best Fattoush recipe I‘ve ever tried!
Agreed! I always order it in Lebanese restaurants, but the pitta is never crisped, just day-old. Great recipe!
Looking GOOD! The video is top notch, the food looks mouth watering, and you're looking mighty good, too. I always thought you looked fine, but when I clicked on the older taboulleh recipe, the contrast was remarkable. Good show!
"Vegetable oil" is a scourge. Can we use lard or tallow?
Love your recipes! Thank you 💖. May I ask where you got the grater from please, you grated the lemon and garlic on it? Thank you x
The grater is called a microplane, you can find them online and in any good kitchen supply shop.
I've never had that kind of salad, will try
Can you make a video for 7 spice? Btw looks great 😊
So do I. This is sooooo good! 😋😍
looks very appealing! I recently found out about this salad. great explanation/steps in the video. awesome tip to put boiling water on the sumac. Can you tell me the brand where you got your micro blade from that you use to zest the lemon/garlic? I like that it catches the zest/garlic!! because of the folded sides
Azad Khan, It is the Microplane brand. I use it exactly how he did by zesting the citrus and using it to mash the garlic into a pulp which results in an amazing salad dressing as the garlic permeates the entire salad. For a simple dressing I use fresh lemon juice, avocado oil, mashed garlic clove using the Microplane, salt and pepper. Place all in a jar, close the lid tightly and shake, shake, shake it until it is emulsified. Pour over salad.
@@jda9193 Thank you! for your feed back. I really want to get this microplane. I will definetly use your tip to use it in other salad dressings because you are right the mashed garlic would penetrate much better. I actually never thought about that before.
@@azadkhan-pj4kq You are most welcome. The mashed garlic is the key to a great dressing...if you like the taste of garlic.
@@jda9193 Thank you!
@@azadkhan-pj4kq Enjoy!
Fresh hell & holy crappers ... I am drooling!
this dressing is 🔥
I think this dressing would be great for marinating meats too.
It works good as a glaze, as a marinade I think it might struggle to penetrate the meat
@@MiddleEats why so? The vinegar is known to be the most efficient meat "penetrator" (sorry couldn't find another word)
The dressing is emulsified and quite thick. While the acids will help, there is still a lot of oil and pomegranate, both of which are thick.
@@maccodifavole penetrator penetrator
oh yeah get in there
between you and John Kennan’s channel preppy kitchen. I don’t know who is better. you should be over 1 million on RUclips.
Uaooo
Master piece!!!
If I don't like mint, is there a good substitute or shall I just leave it out?
Just leave it out.
Always great and perfect job brother, thank you and God Bless
Our sumac is now ripe and its almost pomegranate season! I can't wait to try this, God willing. Jesus is Lord of all.
Where is the gybna madufarah?
My fav
YOOOO intro hype!
Slappin. I have all these things, what am I waiting for.
We need a zaalouk recipe!
I'm planning on doing Baba Ghanoush soon, so maybe after that!
This is the type of guy you would want as your best man at your wedding
I never knew you had to bloom sumac, I’ve been doing it wrong for years 🥺🥺🥺
Do you have a way to use that deepfry oil again, because despite all being perfectly beautiful, usig that much oil for just croutons is not for my pocket *_*
Yeah, it won't have any flavour from the bread. Just pour it through a strainer and use again
Lovely stuff as always, no garlic or black pepper though 😂
Or onions
Really love your channel and every recipe I’ve made is absolutely delicious and a favorite 😍 I’m vegan so I don’t make everything but love all the vegan recipes 🙏
I like to mix in the bread just before eating so it becomes just slightly less crunchy while maintaining itself
Super 💗🇮🇳
I always mix salads with my disgusting hands, for extra tang.
Didn’t you make this before ?
Nice sharing I'm new friend
Fattoush isn't exclusively Lebanese; it's also a traditional Syrian salad served all across western Syria.
More lebanese food please
it is beyond me why he shops at waitrose....
Because it's the closest thing to my house....
@@MiddleEats 😂😂😂pls go to aldi ur life will change
Yummy!! Not as pretty as yours. But definitely a keeper!