Fattoush cups
Fattoush Cups offer a fresh, exciting twist on a classic Middle Eastern dish, perfect for gatherings and special occasions. By transforming the traditional fattoush salad into bite-sized cups, this recipe introduces a fun, interactive way to enjoy the flavors of this beloved salad.
Servings 10 People
Ingredients
- 8 large romaine lettuce leaves
- 2 small cucumbers
- 1 large tomato
- 1 large sweet pepper
- 3 large radishes
- 1 cup shredded red cabbage
- 1 small red onion
- ¼ cup chopped parsley
- 8 fresh mint leaves
- Pomegranate seeds
- String cheese optional, but it tastes really good with it
For the dressing
- 1 large lemon juiced
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 clove garlic minced
- 1 teaspoon salt or more, to taste
- 1 teaspoon dried mint
- 1 teaspoon sumac
- ½ teaspoon oregano or thyme Arabic zaatar
For the crunchy pita cups
- 3 to 4 large pita bread
- Muffin pan
- Oil to deep fry baked then deep fried or olive oil to brush (if only baked)
Instructions
Step 1: Prepare the Crunchy Pita Cups
- Cut pita bread into circles of your preferred size. You can make them bite-sized or larger to break into your plate.
- Place the pita circles in a cupcake pan. You have two options:
- Baked version: Brush with oil and bake until crispy.
- Fried version: Bake just enough to hold their shape, then remove and deep-fry until golden and crispy. (The deep-fried version is crunchier and more flavorful.)
- Place on a cooling rack to cool completely. If deep-fried, turn them upside down to allow excess oil to drain. These can be prepared ahead of time or the day before.
Step 2: Make the Salad
- Wash all the vegetables thoroughly and dry them.
- Chop the cucumbers, tomato, sweet pepper, radishes, red cabbage, and red onion into small pieces.
- In a bowl, mix the dressing ingredients: lemon juice, olive oil, pomegranate molasses, minced garlic, salt, dried mint, sumac, and oregano or thyme.
- Pour the dressing over the chopped vegetables and mix well. Alternatively, serve the dressing on the side so everyone can add their desired amount.
Step 3: Assemble the Crispy Fattoush Salad Cups
- Fill each crunchy pita cup with the salad mixture.
- Top with string cheese, pomegranate seeds, and a drizzle of pomegranate molasses.
- Sprinkle with freshly chopped parsley for garnish.
Step 4: How to Eat
- Enjoy these mini cups by holding them in your hand and taking a bite.
- If you made larger cups, place one on your plate, break it with a fork, and enjoy!'
Video
Notes
1. Use Fresh Ingredients Always choose fresh, crisp vegetables to enhance the salads flavor and texture.
2. Keep the Pita Cups Crispy Store baked or fried pita cups in an airtight container to prevent them from getting soggy.
3. Customize the Dressing Adjust the lemon juice, salt, and pomegranate molasses to match your taste preference. If you like a bolder flavor, add extra sumac or dried mint.
4. Prep Ahead Chop the vegetables and make the dressing in advance, but wait to assemble the salad until just before serving. This keeps everything fresh and crunchy.
5. Use an Air Fryer for a Healthier Option If you prefer a lighter version, air-fry the pita cups instead of deep-frying. They will still be crispy but with less oil.
6. Don’t Overdress the Salad If you’re serving guests, keep the dressing on the side so everyone can add as much as they like. This also prevents the salad from becoming soggy.
7. Add a Protein for a Complete Meal To make this salad more filling, add grilled chicken, shrimp, chickpeas, or feta cheese.
8. Experiment with Herbs Fresh mint and parsley add a great aroma, but you can also try basil or cilantro for a different twist.
9. Play with Toppings Pomegranate seeds add a burst of sweetness, but you can also sprinkle toasted nuts or crumbled cheese for extra texture.
10. Serve Immediately for the Best Texture Once the salad is assembled in the pita cups, serve it right away to enjoy the perfect crunch.