Fattoush

    (146)
    30 min

    Toasted pitta bread pieces are tossed with crisp cos lettuce, spring onions, cucumber, fresh tomatoes and a flavourful Middle Eastern dressing in this salad. Sumac, a traditional spice, is available from Middle Eastern grocers. It may be left out of this salad, but I think the flavour is important to the overall taste.


    144 people made this

    Ingredients
    Serves: 6 

    • 2 pitta breads
    • 8 leaves cos lettuce, torn into bite-size pieces
    • 2 spring onions, chopped
    • 1 cucumber, chopped
    • 3 tomatoes, cut into wedges
    • handful chopped fresh parsley
    • 1 clove garlic, peeled and chopped
    • 2 tablespoons sumac powder
    • 4 tablespoons lemon juice
    • 4 tablespoons olive oil
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • small handful chopped fresh mint leaves

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Toast pittas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
    3. In a large bowl, toss together toasted pitta pieces, cos lettuce, spring onions, cucumber and tomatoes.
    4. In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper and mint. Pour over the pitta mixture, and toss just before serving.

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    Reviews & ratings
    Average global rating:
    (146)

    Reviews in English (123)

    by
    119

    I am half-Arab, and I must say that this recipe is as close as it gets to the authentic. I did make a few changes: I first sliced the pita into two faces, cut them into small squares (much nicer for presentation) threw them all in a tupperware container, added about 2 tablespoons olive oil and a good amount of salt, and shook it all up. I then spread the pieces onto a flat cookie pan and baked in the oven for about 10 mins. You can literally eat them as chips when they're done! I always make more as we all like to load them onto our salads! I also run the dressing through a small blender when I'm done, because I prefer it smooth, expecially when I'm using fresh herbs. If you can, let the dressing sit in the fridge for an hour or two, so the flavours can blend well.  -  09 Mar 2007  (Review from Allrecipes US | Canada)

    by
    35

    This salad was a big hit at a luncheon where I served it. Everyone went back for seconds and also requested the recipe. Very attractive. I ordered sumac powder from Penzeys Spice Company for this. If you like ethnic/Mediterranean food, you'll love this!  -  29 Mar 2001  (Review from Allrecipes US | Canada)

    by
    32

    This is my favorite recipe for fatoosh salad. Sumac has a sort of lemony taste to it -- very zesty. Everyone loves this salad and people always ask for the recipe after tasting it. I usually make it the day before (pita I make just before serving the salad). I also nuke the garlic for 8-10 seconds before adding. Sumac is hard to find, but you can get it online at this great spice site: http://www.kalustyans.com. Thanks Winna!  -  06 Feb 2002  (Review from Allrecipes US | Canada)

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