Culinary Medicine Corner: Fattoush Salad with Dr. Razan Alkhoury

Dr. Razan Alkhoury

Dr. Razan Alkhoury

Dr. Razan Alkhoury is a Primary Care Pediatrician at Nationwide Children’s Hospital and a Clinical Associate Professor at The Ohio State University College of Medicine.  She enjoys working alongside the many talented physicians, dietitians, and chefs in order to educate her patients, their families, medical students, and residents about culinary medicine.  She believes strongly that the program empowers families and professionals with the skills and knowledge necessary to improve their health and lifestyle.

 Dr. Alkhoury was born and raised in Syria, so the cuisine of her upbringing has had a tremendous influence on her teaching and tastes.  One of her favorite middle eastern recipes is fattoush, a colorful salad of tomatoes, cucumbers, lettuce, red cabbage, pita chips, mint, lemon, and olive oil, which is commonly eaten as a side to any protein-heavy meal.  

Fattoush Salad Recipe

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 Salad:

  • 1 medium whole wheat double-ply pita bread

  • 1 heart of romaine lettuce, chopped

  • 1 English cucumber or 3 Persian cucumbers, chopped

  • 3 medium-size tomatoes, chopped

  • 3 green onions (both white and green parts) chopped (you could substitute with one medium-size red onion)

  • 3 radishes, thinly sliced with stems removed

  • 1 cup chopped fresh parsley leaves, with stems removed

  • 1/2 cup fresh mint leaves or 1 teaspoon of dry mint

  • 1 cup red cabbage, chopped (optional)

  • Shredded cheese of your choice ( optional).


Dressing: 

  • Juice of one lemon

  • 1/2 teaspoon salt

  • Freshly ground black pepper, to taste

  • 1 tsp ground sumac 

  • 3 tablespoons olive oil

  • 3 garlic cloves, pressed or grated

  • 2 teaspoon of pomegranate molasses (optional, and you could substitute with balsamic glaze)

 

Instructions: 

  • Separate the two layers of pita bread. Cut into small triangles or squares.  Toss pita squares with 1 tablespoon olive oil or spray with non-stick oil.  Spread out on a baking sheet and bake at 400 degrees F for 10 minutes, or until crispy and golden in color.

  • In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, onion, radish, mint, cabbage, and parsley .

  • In a separate small bowl, whisk all dressing ingredients.

  • Add the dressing to the salad and toss.

  • Top the salad with pita chips.  You may also top with shredded cheese of your choice. 

  • Serve alone or next to any protein of your choice.

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