Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
677
Calories
17g
Protein
15g
Fat
119g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sumac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 loaf crisp local bread
- 3 tomatoes, chopped very small
- 5-6 cucumbers, chopped very small
- 1 onion, grated
- 2-3 garlic cloves, crushed
- 1 lettuce heart, shredded
- a few fresh mint leaves
- 2 tablespoons lemon juice
- 1 tablespoon sumac
- 2 tablespoons oil
- salt
Directions
1
Cut up the bread into small pieces 1-1 1/2 inches square, sprinkle with cold water, and place in a salad bowl.
2
Pile all the vegetables and the mint leaves over the bread.
3
Mix lemon juice, sumac, salt and oil. Pour over fatush and toss.
4
Category:Egyptian Recipes
5
Category:Egyptian Appetizers
Recipe sourced from
fandom