By alijen on September 06, 2004
"This salad can get soggy about 45 minutes after its made, so make it right before you plan to eat. Recipe from King Arthur Flour baking circle. I just use store-bought pita bread, but make your own if you have a good recipe."
Serving Size: 1 (149 g)
Servings Per Recipe: 8
"Very nice fatoush, alijen. I used part romaine, and part herb salad. I brushed the pita with olive oil and sprinkled them with salt. Took less time to crisp for me, about 8 min (although maybe that's because I had only 2 rounds crisping rather than 3). Omitted the garlic from the bread this time around, although that'd be lovely I'm sure. Went well with marinated grilled steak. Thanks for posting! "
"This is a wonder 5 star recipe for fatoosh...Very tratditional. The pita bread is traditionally baked or fried, which I prefer the baked method. Never microwaved. Sumac can even be added to give it color and a bit of tartness...Thanks for the recipe."
"here is a quick way of cooking the bread 0ne minuet in microwave on high per slice"