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Fattoush

The Quirky Foodster Team

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20 minutes
Prep
5 minutes
Cook
4
Servings

Ingredients

  • 2 pita breads
  • 2 tbsp olive oil, for toasting bread
  • 2 Lebanese cucumbers, diced
  • 4 ripe tomatoes, diced
  • 1 red bell pepper, diced
  • 5 radishes, thinly sliced
  • 4 spring onions, sliced
  • 60 g (1/2 cup) fresh parsley, roughly chopped
  • 20 g (1/4 cup) fresh mint leaves, torn
  • 1 romaine lettuce heart, chopped
  • 3 tbsp olive oil (for dressing)
  • 2 tbsp lemon juice
  • 1 tbsp pomegranate molasses
  • 1 garlic clove, minced
  • 1 tbsp ground sumac, plus extra to serve
  • Salt and black pepper, to taste

Method

  1. Preheat the oven to 190°C (375°F). Tear the pita into bite-sized pieces, toss with 2 tbsp olive oil, and spread on a tray. Bake for 8-10 minutes until golden and crisp. Set aside to cool.
  2. In a large bowl, combine the cucumber, tomatoes, pepper, radishes, spring onions, parsley, mint and lettuce.
  3. In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, garlic, sumac, salt and pepper.
  4. Just before serving, toss the salad with the dressing and add the toasted pita pieces.
  5. Sprinkle with a little extra sumac and serve immediately.

Introduction: Fattoush is a Levantine bread salad built around crisp toasted or fried pita, fresh vegetables and a
distinctive tangy dressing flavoured with sumac and pomegranate molasses. Its name comes from the
Arabic root 'fatt', meaning to crumble or break bread, reflecting its origin as a resourceful way to use up
stale flatbread. It is a fixture of iftar tables during Ramadan and a refreshing everyday salad across
Lebanon, Syria and Jordan.

Cultural Background: Fattoush is a Levantine bread salad built around crisp toasted or fried pita, fresh vegetables and a
distinctive tangy dressing flavoured with sumac and pomegranate molasses. Its name comes from the
Arabic root 'fatt', meaning to crumble or break bread, reflecting its origin as a resourceful way to use up
stale flatbread. It is a fixture of iftar tables during Ramadan and a refreshing everyday salad across
Lebanon, Syria and Jordan.

Tips: Add the toasted pita only just before serving so it stays crisp rather than turning soggy. Salting the diced cucumber and tomato briefly and draining excess liquid keeps the salad from becoming watery. Pomegranate molasses can be found in Middle Eastern grocers; a mix of lemon juice and a little sugar can substitute in a pinch.

Variations: Add crumbled halal-friendly white cheese for a creamier version. Fry the pita in a little oil instead of baking for a richer, crunchier finish. Add pomegranate seeds for extra sweetness and colour.

Storage: Store dressing, chopped vegetables and toasted bread separately in the refrigerator for up to 2 days;
combine just before serving.

Reheating: This is a cold salad and does not require reheating.

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