Chef Ramzi Choueiry was the first Lebanese chef to showcase the regional variations in traditional Lebanese cuisine; in his monumental Culinary Heritage of Lebanon he explored the country, stopping at remote villages and transcribing recipes local folks would give him.
This happens to be one of them, stunning in its simplicity: just fry pita croutons and onions in olive oil and douse in a little lemon.
I sprinkled some sumac instead, since this spice was traditionally used as a substitute for lemon when citrus was not in season.
Pita is delicious fried and this simple recipe could be adapted by adding all kinds of veggies or topping an omelette or just about anything that could use some crunch.
- 1 pita bread
- 1 or 2 large onions
- 1/2 cup of olive oil
- 1 tbsp of sumac or 1 lemon
- salt, to taste
- Using kitchen scissors, cut the pita bread in small squares. Cut the onion into thin slices. Heat the olive oil in a skillet and add the pita squares; fry till golden-brown and crispy; remove the bread with a spoon and drain on paper towels; fry the onion slices until they become golden. Salt to taste and either squeeze a couple of tablespoons of lemon juice or sprinkle a tablespoon of sumac over the dish. Serve at room temperature or warm.