Fried bread, eggplant, a sweet-and-tart vinaigrette—you might just want to eat this whole salad yourself.
Subscribe to Andrew Zimmern’s Spilled Milk for the full recipe. You’ll get new recipes every week, plus travel guides, the opportunity to take part in exclusive Q&As with Andrew, and much more (and take 25% off a year’s worth of newsletters):
https://andrewzimmern.substack.com/subscribe?coupon=12ec88ef
***
Follow me on:
Instagram: https://www.instagram.com/chefaz/
Twitter: https://twitter.com/andrewzimmern
Facebook: https://www.facebook.com/AndrewZimmern
now that is how I like my fatou this
famous salad of the Levant is loaded
with everything that I love tomatoes
peppers cucumbers onions lots of fresh
herbs a sweet and and tart vinegret made
with really good olive oil pomegranate
molasses and lemon juice and how does it
taste do you really do you really have
to guess
[Music]
whoopsie
[Music]
[Music]
[Music]
wo
no it’s not for you this is Daddy’s
salad for dinner
[Music]
e
[Music]
[Music]
oh
[Music]
[Music]
n
[Music]
[Music]
[Music]
oh it’s just a
salad it’s just a salad those dogs are
nuts although it’s not just any salad
those textures and
flavors are just
insane and I’m not going to stop you
from crumbling some goat cheese or some
feta in there it turns it into a
different salad technically but you you
do you babe
8 Comments
Yummy. Oooooo feta cubes. This is an incredible recipe.
Love addition of pomegranate molasses to the dressing.
I miss your show on fn
Levantine cuisine (Israeli, Lebanese, Turkish, and Syrian) is one of the most underrated in the world. It's flavourful, but also light and healthy. I'm not a fan of cooked feta – it smells like Justin Jefferson's socks after an overtime game – but I'd totally make this dish without it.
I love your cooking..you are an authentic cook
Липсват ми вашите предавания, които гледах с голям интерес. Те са незабравими, защото не само се приготвя храна, но се разказва за историята на дадено място и живота на хората, свързани с нея.
Сърдечно от България, тя къде ли е на географската и кулинарна карта?🤗
It’s a lovely fresh fattoush, and I will definitely create it to compare with my Lebanese SIL’s recipe. I’ll admit that I got really interested when you added the diced yellow bell peppers, because I thought it was mango at first. That could be a great addition to the traditional recipe, but then I thought a tart apple, like a Granny Smith, could also work wonderfully here, or even halved seedless grapes. They may all be delicious and unexpected. Or maybe it would not work at all, but I’m going to add some of the fruits and see what combinations work together. Thanks Andrew!! It is always fun to find new flavors.
🙌🏾 Yes Chef!!! 😋😋👨🏾🍳 🥗🍽️🇺🇸