Recipe by George
"Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt to taste
ground black pepper to taste
romaine lettuce, torn into bite-size pieces
green onions, chopped
chopped fresh flat-leaf parsley
chopped fresh mint
green bell pepper, seeded and chopped
1/2 (5 ounce) package
pita rounds, toasted and torn into pieces
I love Fattoush, I grew up with it as a kid. One suggestion I have is to toast the pita bread in an oven/toaster oven until crispy, break it into bite size pieces and mix it into the salad. It is a healthier option than frying the pita as another user mentioned, and adds a nice crunch to the fattoush.
i am lebanese, and this is my favorite salad. But just to note: the ingredients used in this recipe are right but the problem remains with the sauce that you are using. the real sauce requires: lemon juice, olive oil, sumac and garlic. and if you like, u can add a pinch of zaatar(A lebanese mixture of savory, thyme, sumac, and sesame seeds. Available prepared in most Middle-Eastern groceries).
thought the recipe was pretty good i make fattoush all the time the only difference is i dont use constarch in the dressing and i add red onion and raddishes for more flavor!!
This salad is a staple for the Lebanese, right under tabouleh. However, the mountain people never make a dressing with cornstarch or heating. So, according to my mother-in-law (a little of this and a bit more of that) you add the sumac to the onions that you have chopped in the bowl. The sumac is mixed into the onions and it is used liberally. All vegetables are chopped into the bowl. Then mixed together with salt, black pepper, lemon juice and olive oil. At the very end you mix in the toasted pita bread (make sure you pull the pita apart so you have two rounds before you toast). Then enjoy!
I continue to be amazed by how great the recipes are on this site. This salad is so good. I fried the pita bread and put it in the salad (so much better this way). The idea came from a resturant here in Ann Arbor. The dressing is awesome. I will use this dressing in more salads. You can also add feta if you like.
wow - this is exactly like the fattoush at my favorite lebanese restaurant in detroit.
now living in new mexico, i had bit of a time tracking down the sumac. i made it without and then the next day, at a flea market, i discovered a spice stall run by an egyptian man who was selling sumac. how fortuitous! the next day i made again WITH the sumac - perfect!
This is a very good, healthy recipe. I made it twice. The first time exactly as directed (except I used all Romaine and no purslane or arugula.) The second time, I made the dressing with 2 Tbsp. extra virgin olive oil and doubled the sumac. I liked it better the second time. This entire recipe was devoured in one sitting by two people. :-)
Fattoush does not require: cornstarch, arugula, parsley.
I love fattoush, it's one of the most zesty, delicious and easy to make salads!
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Lebanese Fattoush
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 235
** Calories from Fat: 14
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a traditional Lebanese lemony lentil soup.
See how to make traditional vinegar-based potato salad with crumbled bacon.
Discover a 300-year-old family recipe for shredded pork egg rolls.