Lebanese Fattoush Salad Recipe
I’ve spent the past two weeks visiting family in Chicago. One of the things I love about being in Chicago is getting to spend time in the kitchen with my sisters, and niece, Ninva. Since blogging must go on, I asked my sister, Beni, if she would be willing to share her fattoush recipe with my readers. The following is her “secret” fattoush salad recipe.
What is Fattoush Salad?
Fattoush is a popular Lebanese salad, served throughout the Middle East. Unlike tabouli, fattoush is made with roughly chopped vegetables, whereas tabouli’s ingredients are finely chopped. Reminiscent of croutons, fattoush has fried (or toasted) pita bread pieces mixed throughout the salad. A tangy, sumac-based dressing completes this tasty salad.
Fattoush Salad Ingredients
There are many variations when it comes to fattoush ingredients, usually based on the individual’s taste. Although most of the ingredients are interchangeable, pita bread is a must! My sister’s recipe uses Stacy’s Pita Chips, but you can easily make your own using fresh pita bread! One popular ingredient that my sister does not add, but you might choose to include is purslane. To find out more information about this vitamin-packed edible weed, check out my purslane dip recipe. Radishes are also a popular addition that Beni leaves out of her recipe. As for the dressing, most fattoush recipes contain olive oil, sumac powder, and lime or lemon juice. I love the addition of pomegranate molasses in Beni’s recipe.
Beni’s Fattoush Recipe
My last two weeks in Chicago have flown by quicker than usual. Although we haven’t spent as much time in the kitchen as we usually do, I still managed to gain the customary 5 lbs. I was excited at the chance of making fattoush with Beni. Beni buzzed around me, chopping and mixing the ingredients, while I did my best to snap some photos for the recipe. Unfortunately, our time together was rushed. We were running late for our lunch date with our sister, Rosa, who was preparing bourak for us. It seems that no matter how long my trips to Chicago are, it’s never long enough. I’m back home in San Diego now, dreaming of my next visit…
Think about serving fattoush with the following dishes: Arayes (Mean-Filled Peta Pockets), Bourak (Assyrian Eggrolls), Lamb or Beef Kabobs. Don’t forget to check out my Classic Middle Eastern Food Combinations.
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Lebanese fattoush salad, with crispy pita chips and a tangy pomegranate-syrup dressing.
- 1 T. sumac powder
- 1 T. warm water
- 1 medium lemon juiced
- 1 medium lime juiced
- 2 T. pomegranate syrup/molasses
- 2 cloves garlic crushed
- 1 T. white wine vinegar
- 1 tsp. dried mint
- 3/4 cup extra virgin olive oil
- 1 T. sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 medium pomegranate
- 3 medium tomatoes
- 2 medium cucumbers
- 4 scallions
- 1 small purple onion
- 1 head Romaine lettuce
- 6 mini sweet peppers
- 1 bunch cilantro
- 1 bunch Italian parsley
- 1 cup chopped mint
- 1 bag Stacy's pita chips
- Mix sumac and warm water in a small container, and set aside until the sumac has softened.
- Add the remaining salad dressing ingredients to the sumac, whisk to combine.
- Chop tomatoes, and place in a strainer to drain the juices.
- Chop cucumbers, scallions, purple onion, lettuce, sweet peppers, and herbs. Add to the large salad bowl.
- Remove the pomegranate seeds from the pomegranate, and add to the salad, along with the chopped tomatoes.
- Just prior to serving, mix in the salad dressing and top with pita chips.