This fattoush leaves nothing behind! Full of crunchy vegetables, fresh herbs and pomegranate seeds and molasses for a hint sweet and sour flavour.
Rather than deep frying the pitta, you can instead brush with olive oil and place under a hot grill. Turn occasionally and remove once both sides are browned and the pitta is crispy.
This recipe has a lot of extra ingredients, some of which made the salad too bitter (ie. cabbage). My husband is Lebanese and I have never had Fattoush with this many ingredients. It's also missing a few key ingredients from other recipes (ie. sumac, salt, etc.) Keep it simpler - much tastier in the "Authentic" version! I would stick with the Authentic Lebanese Fattoush on this website. - 20 May 2008 (Review from Allrecipes US | Canada)
Would be excellent if you omit the following: the cabbage, the red pepper, the carrots, the corn, the parsley. - 03 Mar 2008 (Review from Allrecipes US | Canada)
This was excellent! I actually toasted the pita rounds and cut them into fours. we piled the fattoush on top and used the pitas as scoops. It was wonderful! Some Fattoush is more 'simple' in its ingredients, but I feel this one was very good and each ingredient complimented another in its own way. I recommend giving it a try! - 07 Nov 2010 (Review from Allrecipes US | Canada)