In our final installment of On The Line with Jinan Montecristo of Les Amis, our lovely proprietor of Fullerton's newest and most delicious Lebanese eatery shares a recipe for fattoush. Read it after the jump.
4 cups chopped romaine lettuce
1 ½ cups diced tomato
½ cup diced bell pepper
½ cup cucumber (cut into half moons)
2 radishes (cut into half moons)
¼ cup sliced brown onion
3 tblsp green onions (scallions)
2 tblsp minced fresh parsley
1 tblsp minced fresh mint
2 ½ tblsp Summac (a lemony spice found in the foreign section of gourmet markets or any Arabic market)
½ tsp. Salt ( or to taste)
3 ½ tblspn Fresh Olive Oil
2 ½ tblspn Fresh lemon juice
1 pita (Thin pita can be found at any gourmet supermarket or any Arabic market)
½ tspn granulated garlic
1 tblspn Fresh Olive oil
Take 1 pita and open it up. Stack the two pieces on top of each other and slice the bread into about 1 ½ squares or rectangles. Spread them thinly onto a cookie sheet. Season bits with granulated garlic and olive oil. Mix well and place in the oven at 250 until they turn golden brown.
Toss all ingredients together (except salt) and mix well. Once all ingredients are well-seasoned, throw in the chips and toss once more. Add salt to taste and enjoy.
Before becoming an award-winning restaurant critic for OC Weekly in 2007, Edwin Goei went by the alias “elmomonster” on his blog Monster Munching, in which he once wrote a whole review in haiku.