Fattoush

Name: Fattoush
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Lebanon
Ingredients: 2 pita breads; 1 romaine lettuce, cut into ribbons; 3 tomatoes, cut into chunks; 1 cucumber, cut into half-moons; 6 radishes, thinly sliced; 4 spring onions, sliced; 1 handful mint and 1 handful parsley, roughly chopped; 1 tbsp sumac, plus more to serve; 1 tbsp pomegranate molasses; Juice of 1 lemon; 4 tbsp olive oil; 1 garlic clove, crushed; Salt

Local name : فتوش

Crunchy salad of lettuce, tomato, cucumber and radish tossed with toasted pita shards, tangy sumac and pomegranate molasses.

Vegan#salad#pita#sumac#pomegranate#mezze

Photo : Unknown · Public domain

Prep: 20 min
Cook: 10 min
Total: 30 min
Serves: 4
Difficulty: Easy

Method

Split the pitas open, brush with a little oil and bake at 200°C for 8 to 10 minutes until golden and brittle. Cool and break into pieces.
Make the dressing by whisking the olive oil, lemon juice, pomegranate molasses, garlic, sumac and a pinch of salt.
In a large bowl, combine the lettuce, tomatoes, cucumber, radishes, spring onions and herbs.
Pour over the dressing just before serving and toss gently.
Add the pita pieces, toss once more and sprinkle with sumac.
Serve immediately, while the bread is still crisp.

Fattoush was invented to use up yesterday’s stale bread. Always add the bread at the last moment, or serve it on the side so everyone can help themselves.

Nutrition · per serving

Calories: 266 kcal
Protein: 4.9 g
Fat: 14.6 g
Carbohydrate: 31.4 g
Fibre: 3.4 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

What is sumac, and what can I use instead?

It is a dried, ground berry, deep red, tart and fruity without the sharp edge of vinegar. Failing that, lean on the lemon juice, accepting that you lose the slightly astringent note and the colour it lends the salad.

How do I keep the bread crisp until serving?

Toast the pitas until they are genuinely brittle, let them cool before breaking them up, and add them at the very last toss. If you are serving in stages, offer them separately in a bowl.

Can fattoush be prepared ahead?

The vegetables can be cut a few hours ahead and kept cold, and the dressing can be made the day before. Just do not combine them: salt and lemon draw water out of the tomato and cucumber, and the lettuce wilts.

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