Fattoush Bahrainiya (Bahraini Bread Salad)
The Quirky Foodster Team
Ingredients
- Arabic flatbread, toasted or fried until crisp — 2 pieces
- Tomatoes, diced — 2
- Cucumber, diced — 1
- Radishes, thinly sliced — 4
- Spring onions, sliced — 3
- Green bell pepper, diced — 1
- Fresh parsley, chopped — 2 tbsp
- Fresh mint, chopped — 2 tbsp
- Olive oil — 3 tbsp
- Fresh lemon juice — 2 tbsp
- Pomegranate molasses — 1 tbsp
- Sumac, plus extra for garnish — 1 tsp
- Salt, or to taste — 1/2 tsp
- Black pepper — 1/4 tsp
Method
- Break the toasted or fried flatbread into bite-sized pieces and set aside.
- In a large bowl, combine the tomatoes, cucumber, radishes, spring onions, bell pepper, parsley and mint.
- In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, sumac, salt and pepper.
- Pour the dressing over the vegetables and toss well to combine.
- Add the crispy bread pieces just before serving and toss gently so they stay crunchy.
- Sprinkle with extra sumac and serve immediately.
Introduction: Fattoush is a bright, crunchy salad built on fried or toasted flatbread scraps, tossed with fresh vegetables and a tangy sumac dressing.
Cultural Background: Fattoush is a bright, crunchy salad built on fried or toasted flatbread scraps, tossed with fresh vegetables and a tangy sumac dressing. Widely shared across the Levant and Gulf, it is a familiar sight on Bahraini tables, particularly during Ramadan iftar spreads.
Tips: – Add the bread at the very last moment so it keeps its crunch and does not turn soggy. – Sumac gives Fattoush its signature tang; look for it in Middle Eastern grocers.
Variations: – Purslane leaves are a traditional addition where available. – For extra freshness, a handful of pomegranate seeds can be scattered on top.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Store the dressed vegetables (without bread) in the refrigerator for up to 1 day; add fresh bread just before serving.
Reheating: This salad is served cold and does not require reheating.
Nutrition: Per serving (approx.): 160 kcal, 3 g protein, 18 g carbohydrates, 9 g fat, 3 g fibre.
FAQs:
Q: Can I use pita bread instead of Arabic flatbread?
A: Yes, pita works well; simply split it open, toast or fry until crisp, then break into pieces.
Q: What can I use if I don’t have pomegranate molasses?
A: A mix of lemon juice with a touch of sugar can approximate the tangy-sweet flavour, though the taste will differ slightly.
- Arabic flatbread, toasted or fried until crisp — 2 pieces
- Tomatoes, diced — 2
- Cucumber, diced — 1
- Radishes, thinly sliced — 4
- Spring onions, sliced — 3
- Green bell pepper, diced — 1
- Fresh parsley, chopped — 2 tbsp
- Fresh mint, chopped — 2 tbsp
- Olive oil — 3 tbsp
- Fresh lemon juice — 2 tbsp
- Pomegranate molasses — 1 tbsp
- Sumac, plus extra for garnish — 1 tsp
- Salt, or to taste — 1/2 tsp
- Black pepper — 1/4 tsp
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