Seafood fattouche with Turkish bread

Seafood fattouche with Turkish bread

Mark Roper

Fattouche is the classic Lebanese garden salad, made more filling with the addition of fried Arabic bread. There isn’t anything refined about fattouche, so use whatever is best and freshest from your garden (or fridge). The addition of seafood transforms it into a real meal. Use whatever is best and freshest at your fishmonger: crayfish, marrons or your favourite size of prawns. We particularly like the tasty little prawns that you cook whole and eat shell, head and all.


Quantity Ingredient
1 tablespoon sumac
1 medium-sized purple onion, finely sliced
1/4 teaspoon allspice
1/4 teaspoon pepper
4 cos lettuce leaves, washed and dried
4 radishes, thickly sliced
2 tomatoes, ripe but firm, roughly diced
2 lebanese cucumbers, cut into chunky dice
1/2 cup parsley leaves, roughly chopped
1/2 cup mint leaves, roughly chopped
a quarter of a b flat turkish bread
60g butter
60ml olive oil
1 teaspoon Ras al hanout
400g small whole raw prawns
2 tablespoon olive oil


Quantity Ingredient
garlic, crushed with 1 teaspoon sea salt
1 lemon, juiced
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar


  1. Soak the sumac in cold water for a few minutes and remove any husks that float to the surface. Put the onion into a small bowl with the sumac, allspice and pepper and rub everything together well.
  2. Cut the cos leaves crossways into 3 cm strips. Put them in a large mixing bowl with the radishes, tomatoes, cucumbers and herbs.
  3. To make the dressing, whisk the garlic paste with the lemon juice, extra virgin olive oil and white wine vinegar.
  4. Split the Turkish bread and cut into 2 cm pieces. Melt the butter and oil in a frying pan until foaming, and fry the bread in two batches until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  5. Sprinkle the ras al hanout over the prawns and stir them around to coat well. Heat the oil in a frying pan or wok. Tip in half the prawns and fry for 2 minutes, stirring constantly, until they turn a pretty pink and just lose their translucency. Repeat with the remainder.
  6. When you are ready to serve, add the spiced onions and fried Turkish bread pieces to the other salad ingredients, pour on the dressing and mix everything together well. Divide the salad among 4 plates and top with the prawns. Eat straight away.
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