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- Lebanese Fattoush with Sumac
Lebanese Fattoush with Sumac
Ingredients
Step by step process
Preparing the Pita Bread
- 1
Preheat the oven to 200 °C. Split the pita breads in half and tear or cut them into irregular pieces approximately 3 cm in size.
- 2
Spread the pita pieces on a baking sheet lined with parchment paper in a single layer and drizzle lightly with olive oil. Bake for 6-8 minutes until golden and crispy, keeping a close eye on them as they can brown quickly.
TIP:Toast the cut buns on a hot pan cut side down for about a minute until they are golden and crispy, which enhances their flavor and aroma.
Preparing the Vegetables and Dressing
- 3
Cut the tomatoes into large chunks, halve the cucumber lengthwise and slice into half-moons. Slice the radishes into thin rounds and the spring onions into thin rings.
- 4
Tear the romaine lettuce into bite-sized pieces and roughly chop the parsley and mint.
- 5
In a bowl, whisk together the olive oil, freshly squeezed juice of two lemons, crushed garlic, sumac, and pomegranate molasses if using. Season with salt and pepper to taste and mix well.
Combining and Serving
- 6
In a large bowl, combine all the prepared vegetables and herbs, pour over the dressing, and toss gently to coat everything evenly.
- 7
Just before serving, fold in the crispy pita pieces, add them at the very end so they stay as crunchy as possible. Sprinkle with an extra pinch of sumac and serve immediately.
More tips:
Add the pita to the salad only just before serving, otherwise it will soften and lose the characteristic crunch that makes fattoush special.
If you don't have pomegranate molasses, substitute it with a mix of one teaspoon of balsamic vinegar and a drop of honey, it adds a similar sweet-tangy depth.
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Topic: Lebanese Cuisine
