Wedding Venues, Party Banquet Halls & Catering Services in Glendale CA and Los Angeles
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The Landmark
MISSION HILLS, CA | CAPACITY 200-850 | 10,000 SQ FT EXPLORE
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Glenoaks Ballroom
GLENDALE, CA | CAPACITY 450 | 4,500 SQ FT EXPLORE
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Brandview Ballroom
GLENDALE, CA | CAPACITY 550 | 13,000 SQ FT EXPLORE
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Legacy Ballroom
GLENDALE, CA | CAPACITY 270 | 3,800 SQ FT EXPLORE
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Le Foyer Ballroom
N. HOLLYWOOD, CA | CAPACITY 550 | 5,500 SQ FT EXPLORE
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The Patio at Brandview
GLENDALE, CA | CAPACITY 100 | 1,500 SQ FT EXPLORE
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Le Foyer Lounge
N. HOLLYWOOD, CA | CAPACITY 70 | 1,000 SQ FT EXPLORE
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Hummingbird Nest Ranch
SANTA SUSANA, CA | CAPACITY 1000 EXPLORE
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Middle Ranch
ANGELES N. F., CA | CAPACITY 225 | 4,500 SQ FT EXPLORE
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Alexandria Ballrooms
LOS ANGELES, CA | CAPACITY 800 | 14,000 SQ FT EXPLORE
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The Majestic Downtown
LOS ANGELES, CA | CAPACITY 1,200 | 19,400 SQ FT EXPLORE
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The Langham
PASADENA, CA | CAPACITY 650 | 11,220 SQ FT EXPLORE
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FantaSea Yachts
MARINA DEL RAY, CA | CAPACITY 300 EXPLORE
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Home Blog Fattoush Recipe
16
Jun 2011

Fattoush Recipe

With the temperatures starting to rise outside and summer gatherings about to begin, Anoush Catering would like to offer you a light and fresh summer dish to offer your guests at your next BBQ or weekend dinner party. FATTOUSH Toasted Bread Salad Serves: 6 Needed ingredients: 1 Khoubiz (flat bread) 6 leaves cos (romaine) lettuce or 4 leaves other lettuce, crisped 1 slender green cucumber 2 medium-sized tomatoes ½ cup chopped spring onion ½ cup chopped parsley ¼ cup chopped fresh mint 1 cup chopped sweet green peppers 1 cup ba’le (chickweed or purslane), optional   Salad Dressing: 1 clove garlic 1 teaspoon salt ½ cup lemon juice ½ cup olive oil freshly ground black pepper 1.    Toast khoubiz under a hot grill until golden brown.  Break into small pieces, or cut into small squares using kitchen scissors. Keep aside. 2.    Shred lettuce or break into small pieces.  Peel cucumber, quarter lengthwise and cut into chunks.  Cut tomatoes into small cubes.  Prepare other salad vegetable ingredients.  When picking the ba’le, select leaves near the top of the stalks and the young leafy ends. 3.    Crush garlic in a bowl with the salt and mix to a paste, stir in remaining dressing ingredients, then beat thoroughly with a fork. 4.    Combine bread and prepared vegetable ingredients and herbs in a salad bowl, pour on dressing, toss well and serve.     Please note, that Anoush Catering’s recipes are proprietary and may vary in preparation methods and ingredients.
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