LEBANESE FATTOUSH WITH BAHARAT SPICED BEANS Yield: 4 Portions Ingredients Amounts

Pita bread, round, medium 2 ea.

Baharat 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.

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

Salad Flat parsley, washed, dried, and 1 bu. leaves picked off stalks Mint, leaves picked ½ bu. Green onions, trimmed and thinly 1 bu. sliced Cucumber, seedless, thinly sliced in 1 ea. half circles Red radishes, medium, thinly sliced 8 ea. Tomatoes, small, halved 1 pt. 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. 2. 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. 3. In a mixing bowl, combine the beans with baharat and ¼ cup olive oil. Season with salt. 4. 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. 5. Add the rest of the salad ingredients and salt to taste. Mix well and serve.

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