Ingredients for Cooking Fatougas
- Pita thin 1 piece (large)
- Fresh cucumbers 1 piece (large)
- Fresh tomatoes 2-3 pieces
- Fresh parsley 1 bunch
- Red onions 1-2 pieces (depending on size)
- Bulgarian pepper 1 piece (large)
- Romano salad 1 bunch
- Fresh radish 4-5 pieces
- Fresh mint 1 bunch
- Olive oil 2 tablespoons
- Olive oil 4 tablespoons
- Lemon juice 5-7 tablespoons
- Garlic 3 cloves
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Onion, Cucumber, Pepper, Tomato, Radish, Bread
- World Cuisine
Salad bowl, salad spoon, kitchen knife, cutting board, colander, baking tray, foil, tablespoon, hot pot holders, bowl, fork.
Step 1: Prepare the pita bread.
Set the oven to warm up 200 degrees Celsius. Cover the baking sheet with foil and place a thin pita bread torn into large pieces on it. Pour olive oil on top, and a couple of tablespoons is enough to make it crispy, and put in the oven on 5-7 minutes. Make sure that the pieces of bread are not burnt, but dried out and browned. Crispy pita bread should be removed from the oven and allowed to cool to room temperature.
Step 2: Prepare the vegetables.
Rinse all vegetables with warm water first and dry them slightly.
In a tomato, remove the ponytails and seals remaining after them, and then cut the vegetables into large cubes.
Cut the cucumbers into thin circles, but first make sure that their peel is not bitter, and the seeds are not very large, otherwise you will need to remove both and cut the remaining pulp into large pieces.
From the radishes, cut the tops and roots, and then cut the rest into thin circles.
Cut bell pepper in half, remove the seed core and the green tail. Cut the rest into strips or cubes.
Peel red onions, cut off all excess, and then chop the vegetables very finely.
Step 3: Prepare the greens and lettuce leaves.
Wash the leaves of Romano salad with running warm water, dry, then lay on a cutting board and cut into a large strip. Or you can just tear them with your hands.
Rinse parsley and mint thoroughly with warm water, get rid of hard stems and crumble the remaining very finely.
Step 4: We are preparing refueling.
In a bowl or in a small bowl, dilute lemon juice in olive oil, add peeled and chopped garlic cloves, salt and black pepper. Beat the dressing well with a fork.
Step 5: Mix the salad.
In a salad bowl, place all the prepared ingredients and carefully, so as not to break the pulp of vegetables and pieces of dried pita bread. Then pour the whole dressing at once, mix all the ingredients again, check to taste for salt and pepper, and then, making sure everything is in order, serve your Fatush salad to the table.
Step 6: serve the salad.
Fatush salad is very light, as I have already said, it is refreshing and, thanks to slices of dried pita bread and juicy bell pepper, is also crispy. So to eat it is one sheer pleasure, the main thing is not to store it long before serving, otherwise the vegetables will give all their juice and the bread will soften. Serve Fatush salad immediately after cooking and enjoy its taste.
Enjoy your meal!
- One of the great specials of this salad is that you can exclude and add vegetables to it as you wish. Somehow I even saw a variant of its preparation with hot chili peppers.
- Sumy is a traditional spice for this salad, but you can find it more often in specialized markets, and if luck smiles at you, be sure to buy and try adding it to Fatush.
- Instead of thin pita bread, you can use some kind of flat bread or even just make croutons of wheat bread.