Over50 October 2022

October 2022 www.OVER-50.org Page 23 them until nicely browned. Sumac is like a dry citrus, with earthy, tart notes that brighten the salad without making the pita soggy. Our addition of quick- pickled grapes is not a com- mon fattoush ingredient, but we loved their sweet-tart flavor and succulent texture in a fattoush at chef Ana Sortun’s Oleana restaurant in Cambridge, Massachu- setts. Both the pita and the grapes can be prepared a day in advance, but store the pita in an airtight con- tainer. Pomegranate molasses, which is tangy and lightly fruity, is optional but gives the fattoush complexity and a distinct Middle Eastern character. Fattoush Start to finish: 30 minutes Servings: 6 1 pound seedless red grapes, halved ¼ cup cider vinegar Kosher salt and ground black pepper ½ cup extra-virgin olive oil, divided 3 garlic cloves, finely grat- ed 2 teaspoons ground cumin ½ to ¾ teaspoon red pep- per flakes Two 8-inch pita bread rounds, each split into 2 rounds ½ cup plain whole-milk yogurt ½ cup finely chopped fresh dill 1 tablespoon pomegranate molasses (optional) 2 teaspoons ground sumac 1 English cucumber, quar- tered lengthwise, thinly sliced 6- to 7-ounce romaine heart, chopped into bite- size pieces 1 cup fresh mint leaves, finely chopped Heat the oven to 400ºF with a rack in the middle position. In a medium bowl, stir together the grapes, vinegar and ¼ teaspoon salt. Cover and refrigerate. In a small bowl, stir together ¼ cup of oil, the garlic, cumin and pepper flakes. Arrange the pita rounds rough side up on a rimmed baking sheet, then brush eachwith the flavored oil, using all 6 tablespoons. Sprinkle with salt and pep- per. Bake until browned and crisp, 10 to 12 minutes. Set aside to cool. When cool enough to handle, break into bite-size pieces. Drain the grapes, reserv- ing the pickling liquid. In a large bowl, combine the remaining ¼ cup of oil, the yogurt, dill, molasses and sumac, if using, ½ teaspoon salt and 1 teaspoon pepper. Add the reserved pickling liquid and whisk well. Add the cucumber, romaine, mint, pickled grapes and pita pieces. Toss until even- ly coated.

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