Fattoush Delight Recipe: One of the most famous salads from the Middle East is the Fattoush. It is a traditional plate in Arab
cuisine. This salad delights and mesmerizes you with its colors and garlic and lemony dressing. If you
are not familiar with Arabic food this is the perfect way to make your acquaintance to it, this salad is
healthy and yummy and a great thing to serve on your table.
Yields: 6 to 8 servings.
To make the salad:
3 medium ripe tomatoes, or 4 cups cherry tomatoes
2 cups (not packed but very loose) flat-leaf parsley leaves
1 cup fresh mint leaves
1 small head of romaine lettuce or 2 baby romaine lettuces
2 cups Purslane leaves
1 lb of Persian cucumbers
2, 6-8″-diameter pita breads, toasted until golden brown
1/4 cup extra-virgin olive oil
1 pound Persian cucumbers
6 scallions, thinly sliced
To make the dressing:
4 teaspoons ground sumac
3/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon dried mint
2 tablespoons pomegranate molasses
2 teaspoons of white wine vinegar (a little more if desired
2 small garlic cloves, minced
Method of Preparation:
1. To make the dressing: Soak the 4 teaspoons of ground sumac in warm water for 15
minutes. (Note Sumac is a citrus spice that can be found at specialty food stores, Arab, or
Middle Eastern markets)
2. Get a small bowl and pour in the soaking sumac in its liquid, the pomegranate molasses,
the lemon juice, the vinegar and the dried mint. Whisk
3. Slowly go adding in the oil and continue to whisk until all is well blended and the salt
and whisk again. Taste and if needed add in more of any of the above ingredients as
desired. Set aside
4. To make the salad: Toast the pita bread until golden and then crack into pieces and put in
a medium size bowl. Pour olive oil over the pita bread to coat it, this helps prevent it
from becoming soggy when you combine it into the salad. Season the pita toast with salt
and pepper to taste.
5. Trim the lettuce and cut it crosswise into strips of about ¾ of an inch.
6. Quarter cut the cucumbers then thinly slice over the quarters cross wise
7. If you are using medium tomatoes chop them if you are using cherry tomatoes then cut
them into halves
8. Combine the lettuce, cucumbers, tomatoes, scallions, parsley, purslane leaves and mint
9. Pour in ¾ of the dressing, then toss everything around to coat well and slowing go adding
in more of the dressing.
10. Add the toasted pita bread. Taste and if needed season with a little more salt.
11. To finish sprinkle sumac over the salad.