• Lebanese Fattoush with Baharat Spiced Beans

    Ingredients

    4 Portions

    • Ingredients
      Amount
    • Pita bread, round, medium
      2 ea.

    For the Baharat

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

    For the dressing

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

    For the salad

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

    Method

    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.

    For the Salad

    1. In a mixing bowl, combine the beans with baharat and ¼ cup olive oil. Season with salt.
    2. Add the rest of the salad ingredients and salt to taste. Mix well and serve.