Lebanese Fattoush with Baharat Spiced Beans

Chef Rebecca Peizer from The Culinary Institute of America prepares a Lebanese bread salad called fattoush. For added protein and flavor, Chef Rebecca adds beans spiced with baharat to the recipe. Baharat means “spices” in Arabic, and is a blend of cinnamon, nutmeg, cumin, coriander, mint, black pepper, bay leaves, fennel, allspice, cloves, and mustard seeds.

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Ingredients

2   ea. Pita bread, round, medium

For the Baharat

  • ¼   tsp. Cinnamon
  • ½   tsp. Nutmeg
  • ½   tsp. Cumin seeds
  • ½   tsp. Coriander seeds
  • 1   tsp. Mint, dried
  • ½   tsp. Black peppercorns
  • 1   ea. Bay leaves
  • ¼   tsp. Fennel seeds
  •  2   ea. Allspice, whole
  • 2   ea. Cloves, whole
  • ½   tsp. Mustard seeds

For the Dressing

  • 2   Tbsp. Sumac
  •  ¼   cup Extra-virgin olive oil
  • Salt as needed
  • ½   ea. Lemon juice

For the Salad

  • 1   bu. Flat parsley, washed, dried, and leaves picked off stalks
  • ½   bu. Mint, leaves picked
  • 1   bu. Green onions, trimmed and thinly sliced
  • 1   ea. Cucumber, seedless, thinly sliced in half circles
  • 8   ea. Red radishes, medium, thinly sliced
  • 1   pt. Tomatoes, small, halved
  • 2   cups Cranberry or Pink Beans, cooked
  • ¼   cup Extra-virgin olive oil

Number of Servings : 4

Chef Rebecca Peizer from The Culinary Institute of America prepares a Lebanese bread salad called fattoush. For added protein and flavor, Chef Rebecca adds beans spiced with baharat to the recipe. Baharat means “spices” in Arabic, and is a blend of cinnamon, nutmeg, cumin, coriander, mint, black pepper, bay leaves, fennel, allspice, cloves, and mustard seeds.

Directions

  1. Tear the pita bread open and toast it in a 350°F oven until golden brown. Place on a rack to cool.

For the Baharat:

  1. Place all the whole spices for the baharat in a dry pan and heat until fragrant, about 10 seconds. Cool and grind in a spice or coffee grinder.
  2. In a mixing bowl, combine the beans with baharat and ¼ cup olive oil. Season with salt.
  3. Break the toasted bread into bite-size pieces and put them in a salad bowl. Sprinkle with sumac, olive oil, lemon juice, and mix until the bread is thoroughly coated.
  4. Add the rest of the salad ingredients and salt to taste. Mix well and serve.

This recipe was developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. All rights reserved.