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.
To download a Spanish translation of this recipe click here.
Servings: 4
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Ingredients
- 2 pita bread round, medium
For the Baharat
- ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 1 teaspoon mint dried
- ½ teaspoon black peppercorns
- 1 bay leaf
- ¼ teaspoon fennel seeds
- 2 whole allspice
- 2 whole cloves
- ½ teaspoon mustard seeds
For the Dressing
- 2 tablespoons sumac
- ¼ cup extra virgin olive oil
- salt as needed
- juice of ½ lemon
For the Salad
- 1 bunch flat parsley washed, dried, and leaves picked off stalks
- ½ bunch mint leaves picked
- 1 bunch green onions trimmed and thinly sliced
- 1 cucumber seedless, thinly sliced in half circles
- 8 red radishes medium, thinly sliced
- 1 pint tomatoes small, halved
- 2 cups cranberry or pink beans cooked
- ¼ cup extra virgin olive oil
Instructions
- 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
- 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.
- In a mixing bowl, combine the beans with baharat and ¼ cup olive oil. Season with salt.
- 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.
- Add the rest of the salad ingredients and salt to taste. Mix well and serve.
Notes
This recipe was developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. All rights reserved.