3 large tomatoes, cored and chopped
½ cup olive oil
Juice of 1 lemon
- Mount St. Helens, still steaming, holds the world’s newest glacier
- Whitest big county in the U.S.? It’s us
- Seattle sets heat record for July 4
- For escapee, prison now will mean 23 hours a day in a cell
- Sound Transit planning heats up for light-rail expansion and public vote
Most Read Stories
½ cup coarsely crushed plain baked pita chips
¾ cup chopped fresh mint
2 teaspoons dried oregano
3 teaspoons kosher salt
2 tablespoons sugar
2 tablespoons tahini
6 ounces low-fat plain Greek yogurt
2 Persian cucumbers, peeled and diced
6 ounces fresh feta cheese, diced
Pomegranate molasses, for garnish (may substitute fig balsamic vinegar)
1. Combine the tomatoes, half of the oil, the lemon juice, half of the pita chips, ½ cup of the mint, 1 teaspoon of the oregano and 2 teaspoons of the salt in a mixing bowl. Let the mixture sit until the pita chips and oregano have softened, about 30 minutes.
2. Transfer to a blender, along with the sugar, tahini and yogurt. Purée until smooth. Press through a fine-mesh strainer into a container with a tightfitting lid. Refrigerate for at least three hours and up to a day.
3. Stir in the remaining ¼ cup of mint. Transfer to an ice cream maker and process according to the manufacturer’s directions to make the frozen fattoush (a sorbet).
4. Meanwhile, combine the cucumbers, the feta and the remaining ¼ cup of oil, teaspoon of oregano and teaspoon of salt in a medium bowl, stirring to incorporate. Let it rest at room temperature for at least 30 minutes.
5. Divide small scoops of the frozen fattoush among individual bowls or dishes. Top each scoop with a few tablespoons of the cucumber-feta mixture, then sprinkle with the remaining crushed pita chips. Drizzle with pomegranate molasses. Serve right away.
Adapted by The Washington Post from a recipe by Sara Leibman