Fattoush
- Vegetarian
Derived from ingredients – check the package label.
Less suited for lunch, for dinner, as a snack.
Home-style recipe for 6 servings.
6 servingsFinal yield 1,200 g
Ingredients
- 150 gBread, pita, white, unenriched
- 250 gCucumber, with peel, raw
- 400 gTomatoes, red, ripe, raw, year round average
- 200 gRadishes, raw
- 80 gOnions, raw
- 45 gParsley, fresh
- 20 gSpearmint, fresh
- 70 gLemon juice, raw
- 55 gOil, olive, salad or cooking
- 15 gVinegar, red wine
- 4 gSpices, cumin seed
- 4 gSalt, table
Method
- Cut 150 g pita into 2 cm squares and bake for 8 minutes at 190 °C until golden.
- Cut 250 g cucumber, 400 g tomatoes, 200 g radishes and 80 g onion; roughly chop 45 g parsley and 20 g mint.
- Whisk 70 g lemon juice, 55 g oil, 15 g vinegar, 4 g real sumac and 4 g salt.
- Toss vegetables with dressing, add toasted pita and divide immediately between six bowls.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,130.5 kcal
- Protein
- 24 g
- Fat
- 59.7 g
- Total carbohydrate (by difference)
- 133.6 g
- Total dietary fibre (USDA)
- 17.4 g
- Saturated fatty acids
- 8.3 g
- Sodium
- 2,501.4 mg
- Salt (sodium × 2.5)
- 6.3 g
Per serving
- Energy
- 188.4 kcal
- Protein
- 4 g
- Fat
- 10 g
- Total carbohydrate (by difference)
- 22.3 g
- Total dietary fibre (USDA)
- 2.9 g
- Saturated fatty acids
- 1.4 g
- Sodium
- 416.9 mg
- Salt (sodium × 2.5)
- 1 g
Per 100 g of finished food
- Energy
- 94.2 kcal
- Protein
- 2 g
- Fat
- 5 g
- Total carbohydrate (by difference)
- 11.1 g
- Total dietary fibre (USDA)
- 1.4 g
- Saturated fatty acids
- 0.69 g
- Sodium
- 208.5 mg
- Salt (sodium × 2.5)
- 0.52 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Sulphites
May contain: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal