Fattoush from Zighy Bay, Oman
What do fattoush, panzanella and chilaquiles have in common? Bread. You can find recipes made with bread all over the world. It is an important staple of our diet, and it comes in all kinds of shapes and flavors. Just think of Middle Eastern pita bread, Mexican tortillas, Indian chapati and naan, English scones or French brioche. What does this have to do with Zighy Bay? I'll tell you in a minute.
Zighy Bay
It is a sunny and pleasant January day in Zighy Bay, Oman. After a relaxing massage and a walk on the beach, I head for the restaurant. I have an appointment with the friendly chef Anoop. I want to immerse myself in Oriental cuisine and there is no better place to do that than in Oman, the land of frankincense, myrrh and dates.
There are several intriguing recipes on the menu, but we start with the popular fattoush, also known as Lebanese bread salad. The simple, fresh salad is made with lettuce, tomato, cucumber and fresh herbs. It couldn't be simpler than that. What makes fattoush special is the addition of the sour and astringent sumac.
What is sumac?
Remember the old-fashioned tree with the deep red, velvety and plume-like clusters in your grandmother's backyard? That's sumac. But be careful! Not all varieties of the sumac family are edible. Out of some 250 species of sumac, only six are suitable for consumption. The fruits derived from Rhus Coriaria are most commonly cooked with.
The velvety clusters of the sumac tree consist of numerous small stone fruits grown together. These are dried and ground into a fine powder that you use as a kitchen spice.
Sumac in de kitchen
Sumac is mainly sprinkled over grilled meat, kebabs or chicken, but is also very tasty with potatoes, beans, rice dishes and salads. It is also one of the components of za'atar, the spice mix made from dried thyme or oregano with sumac and grilled sesame seeds. Because of its fresh-sour taste, you can also use sumac as a substitute for lemon. Finally, juice is also squeezed from the sumac fruit that you use in marinades and sauces, just like tamarind.
Recipe for the tastiest fattoush
Ingredients for 2 persons:
- 1 tomato
- ¼ cucumber
- 2 little gems
- ¼ pomegranate
- 5 radishes
- 2 spring onions
- 3 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon pomegranate syrup
- 1 tablespoon sumac
- Salt to taste
- A few slices of lemon for finishing touches
- 1 stale pita bread or other unleavened bread
- Frying oil
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Preparation:
First, cut the unleavened bread into 2 to 3 cm pieces and fry them until crisp.
Then cut the tomato, cucumber and little gems into pieces and the radishes and spring onions into fine slices. Remove the seeds from the pomegranate.
Now make a vinaigrette with lemon juice, olive oil and pomegranate syrup. Mix the dressing with the sliced vegetables and pomegranate.
Finally, add the parsley, mint and sumac. Check the seasoning and sprinkle a pinch of salt over the salad.
Arrange everything in a nice bowl and finish with the crispy pieces of pita bread and lemon slices.
Your fattoush is ready! Serve this dish as a summer lunch with a refreshing glass of iced tea or herbal water.
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