Fattoush, a paddlers’ bedou banquet

I first ate fattoush with bedou tribes in desert sands besides warm Arabian waters and, as I sit on Mull looking seaward, I realize the two landscapes are similar (aside from the cool breeze, regular and intense rainfall, lush green grass, rich biodiversity, cold nutrient rich water, staggeringly high cliffs, abundant wildlife, driving winter snow and merciless winds) – both are utterly deserted by man.

Why choose desert bedou fattoush to tackle the cold Atlantic swell you might ask. Arabs controlled the spice trail through the Middle East and, if anyone can pimp a salad an arab can. Besides, despite lobster, scallop, salmon and muscles all busy idling below our kayaks, one shouldn’t eat such luxuries too regularly lest they become the everyday we seek to surpass.

Salad pimping

This version is therefore a pimps salad, pimped. The added feta and hard boiled eggs, both add slow release energy to the recipe – much needed for tackling the swell.

Extra calories

Qataris refer to Fattoush as gulf salad but this may have been simply a palatable phrase for tourists for it is known regionally as fattoush (fattush, fattoosh or fattouche). The bedouin version included finely sliced hard-boiled eggs and, being far superior for a calorie hungry sea kayaker, this is the version I am describing. I can however find no reference to eggs in other fattoush recipes. My second addition is feta cheese, diced to cubes. Whilst, in Qatar, the cheese may not have been a feta, it was doubtless a goat or sheep white cheese, so feta will do.

Ingredients (Serves 4)

Dressing

– 4 Tsp. ground sumac, soaked in 4 teaspoons warm water for 15 minutes
– 3 Tbsp. (or more) fresh lemon juice
– 2 Tbsp. (or more) pomegranate molasses
– 2 small garlic cloves, minced
– 2 Tsp. (or more) white wine vinegar
– ½ Tsp. dried mint
– ¾ cup extra-virgin olive oil
Sea salt flakes

Salad

– 2 x 8-inch-diameter pita breads, toasted until golden brown, diced
– 6 x hard boiled eggs, peeled and diced smaller than quarters
– 100g feta, diced to cubes
– ¼ cup extra-virgin olive oil 
– 4 cups cherry tomatoes, halved
– one x 1-pound cucumber, quartered lengthwise, thinly sliced crosswise
– one whole red pepper, finely diced
– 6 x spring onions, thinly sliced
– 2 x little gem / baby romaine lettuces cut crosswise into ¾-inch strips
– 2 cups flat-leaf parsley leaves
– 1-cup fresh mint leaves 
– Ground sumac (optional)
Sea salt flakes

Preparation

Dressing

  1. Combine sumac mix, lemon juice, pomegranate molasses, garlic, vinegar and dried mint in a bowl
  2. Gradually add oil, whisking constantly, until well blended
  3. Season with salt; add more lemon juice, molasses or vinegar to taste

Salad

  1. Mix tomatoes, cucumber, spring onion, lettuce, parsley, red pepper and mint in a bowl
  2. Add ¾ of dressing, toss to coat, adding more dressing by tablespoonfuls as needed
  3. Add pita, toss once
  4. Carefully place diced eggs
  5. Place pita pieces over salad
  6. Sprinkle extra sumac over, if desired
  7. Season with sea salt flakes to taste

 

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