Fattoush (Lebanese Bread Salad with Sumac) 🥗

Name: Fattoush (Lebanese Bread Salad with Sumac)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 servings
Cuisine: Levantine
Ingredients: 2 Arabic pitas, cut into triangles; 4 tbsp olive oil + 1 tsp for toasting; 4 tomatoes, in wedges; 1 cucumber, halved lengthwise and sliced; 3 radishes, paper-sliced; 1 small red onion, thin rings; 1 cup parsley leaves, 1/2 cup mint leaves, 2 spring onions; Dressing: 3 tbsp lemon juice; 1 tbsp sumac; 1 crushed garlic clove; 1/4 tsp pomegranate molasses (optional); 2 tbsp olive oil; salt; Aleppo pepper

The salad that turns stale pita into gold: torn crisp bread tossed with radish, cucumber, tomato and a fistful of mint and parsley under a sumac-sharpened lemon dressing. Every spoonful pairs a cool crunch with a garlicky, tangy drip — the taste of a Beirut mezze table at golden hour.

Mediterranean Coast Levantine ⏱ 25 min Fácil

Método

1

Toast or fry the pita triangles with a brush of oil and a pinch of salt until curved and audible when tapped — they must stay crisp, so they go in last.
2

Whisk the dressing until the sumac darkens it maroon.
3

Toss tomatoes, cucumber, radish and onion with half the dressing and let them weep 5 minutes: the juice is part of the sauce.
4

Fold in herbs, then the toasted bread and remaining dressing; turn twice with hands, not spoons, so nothing bruises.
5

Plate high, scatter a few extra bread shards on top, and finish with a grind of Aleppo pepper. Eat immediately — fattoush loses its argument with moisture in ten minutes.

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Fattoush (Lebanese Bread Salad with Sumac) 🥗

Método

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