There’s a note on my phone about it: “Fattoush: Pita is coated with olive oil and za’atar and roasted or fried until crisp, then broken up and — just before serving — tossed with sliced ...

A crisp and crunchy Levantine salad, best enjoyed on a hot and sunny day. The pitta croutons are a great way to use up stale pitta breads. Heat the vegetable oil in a deep-fat fryer until it ...