Reviewed: Jul. 22, 2007

Being originally from Syria, I thought this tasted just like the fatoosh my grandmother makes!! I don't like sumac, so I added some dried thyme instead. Very authentic recipe. (I've been using the dressing from this recipe on all my other salads because it's just that good)

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jul. 17, 2007

Wow, was this fantastic! This was hands down one of the best recipes I have ever made off of allrecipes.com! The only thing I changed was that I added thinly sliced red onion for the scallions and added grape tomatoes instead of regular. This tasted just like the Lebanese restaurant I normally get it from. I could never figure out the particular spice, but I now know it's sumac. Thank you so much for such a great recipe!!

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 15, 2007

Located from Michigan to Texas and this is as close to a Fatoosh salad as you can get. Found sumac at Fiesta Grocery Store.

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Lisa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 14, 2007

My husband is Palestinian and he adored this salad. I think I received the most compliments I have ever gotton on my cooking. The sumac really makes the dish.

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mish1

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2007

Very fresh and different...maybe a little too different for me. I personally enjoyed the slight sogginess of the pita.

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lil deb

Cooking Level: Intermediate

Living In: Grand Canyon, Arizona, USA

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Reviewed: May 9, 2007

Excellent! Wonderful flavor and easy to make. My husband loved it - took the leftovers to work the next day for lunch. I used whole wheat pita, Persian cucumbers, and baby roma tomatoes (halved) and otherwise followed the recipe exactly. Will definitely make this again.

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jamiejfm

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Santa Monica, California, USA

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Reviewed: Mar. 9, 2007

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.

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Belle

Cooking Level: Expert

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Reviewed: Jan. 24, 2007

i made this last night and WOW was it good!left out the mint (didnt have any)but made sure to get the sumac. i would agree with the other posters....DEF the most important ing!!

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brandylynn

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2007

Grilled chicken adds great flavor to this salad.

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sarah

Cooking Level: Intermediate

Living In: Bonn, Nordrhein-Westfalen, Germany

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Reviewed: Oct. 4, 2006

This salad was like the kind my mom makes back home during Ramadan to help break our fast. The secret ingredient really is the sumac; it adds a tartness to the dressing that you can't get with vinegar and lemon juice alone. My mom also adds a little dried mint to the dressing and it's just fabulous!

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Nougat

Cooking Level: Intermediate

Home Town: Amman, Amman, Jordan

Living In: Cumberland, Rhode Island, USA

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Reviewed: Jul. 11, 2006

This is an excellent recipe. I made a few minor changes. For the cucumber, I peeled and gutted it. I used 3 Roma tomatoes. I used fresh Italian flatleaf parsely. I also added in 1/2 of an orange bell pepper chopped. Instead of fresh mint, I used 1 tsp dried mint. I toasted the pita bread in a pan with a little bit of oil.

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Nhi Torres

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2006

Oh, YUM! Loved this! Sumac is definitely the key ingredient in this dish. The only "problem" I had (and it wasn't really a problem, because it was still delicious) is that the pita got soggy almost immediately, even though I tossed it in at the last minute. For all I know, though, it's supposed to be soggy--it really didn't detract from the dish. Next time, I'll try topping each serving with the pita instead of tossing it all together.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: May 17, 2006

PRETTY GOOD, VERY TANGY

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KALI

Living In: Houston, Texas, USA

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Reviewed: Mar. 31, 2006

This was very tasty. It was a bit on the soury side but it's a great alternative to regular salad dressing. The flavor is very authentic. For those of you who can't find Sumac,go to a Persian or Middle Eastern market. The Indian markets should carry it as well.

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Adriana

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Reviewed: Mar. 27, 2006

This is a great recipe. It tastes just as good or better than my favorite salad served at the local restaurant chain serving up middle eastern cuisine. I had never tried sumac before but I now use it in several mediteranian style chicken recipes. It really adds to the flavor. My husband really enjoyed the salad along with baked pita chips and hummus as a meal instead of a regular "meat" dish.

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MCLANEK

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Mar. 17, 2006

This camy out really good. I seasoned the pita with olive oil and salt and pepper before baking. Add the pita right before serving. My kids found it a bit tart but all the adults loved it.

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