Happy Monday dear readers! This week I dug out one of my favorite fall shots taken a few years ago in the Byward Market in Ottawa. I’ve really been enjoying this season over the past couple of years and though I haven’t been out to take many fall pictures this year, I thought that this one captured the beauty of the season.
What are you up to this week? I think that one of my favorite things about this time of year is that by now most of us have settled in nicely into our daily routines. I am continuously amazed by how uneasy I am with lack of routine. It brings me comfort to now have a regular daily and weekly pattern to follow. Halifax is starting to become more and more of a home for us as we get to know the city and the surroundings a bit better. We’ve also been blessed to have met some wonderful people here which has also made this place more homey for us.
Hope you all have a great day – and just so you know, this week on B&B I’ll be reviewing an album by an artist I was recently introduced to named Duane Forrest. He is my favorite type of artist: a musician with a mission. More on that later!
So, in keeping with my ongoing fetish for Lebanese food and culture, I have recently developed a more specific fetish – for fattoush. Yes, that’s right, a fetish for fattoush.
What is fattoush you ask? It is a delicious salad made from greens and toasted or fried pita bread. The special ingredient, which makes it taste different than other salads you may have had, is sumac – a spice used in the Middle East which adds a bit of a lemony taste. You will love it!
Since my little fetish has started to become an expensive one because I am constantly going to Lebanese restaurants for a quick fix, I recently decided that the time had come for me to make some homemade fattoush. It is actually quite easy to make and the only tip I have is to not overdo it with the sumac. Be somewhat generous, just not overly generous. Contrary to what I had previously thought, it is possible to have too much sumac. 🙂
- a head of romaine lettuce chopped up
- diced tomatoes
- diced radishes
- green onions, sliced
- a handful of chopped Italian parsley and a handful of fresh mint
- green pepper
- 1 large pita
1. 2 small lemons, juiced
2. 1/2 cup of extra virgin olive oil
3. 2 tablespoons of sumac
4. 2 or more cloves of garlic mashed in a dash of salt in a mortar
1. Brush the pita bread with oil and sprinkle plenty of sumac on top
2. Toast in a 325 F oven until the bread is crispy and golden – break into small pieces and set aside *Note – if you forget to brush with olive oil and sumac – you can just mix the bread in with the salad later and it will absorb the dressing and sumac*.
3. Prepare all the salad ingredients; mix the dressing; when ready to serve, toss the salad with the dressing and mix in the pieces of pita bread.