Fatoosh

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Most Helpful Positive Review

Mar 09, 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.

—Belle

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Most Helpful Critical Review

Jan 19, 2005

Did I just not make this right? The dressing is too sour. Maybe I'll try it again in the summer when I have fresh parsley & mint...therefore the 2 stars because I didn't have the fresh ingredients. But no rush.

—DC Girly Girl

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130 Ratings

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May 01, 2003

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!

—KIMAR

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Aug 19, 2003

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!

—Mally

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Aug 02, 2003

This recipe is great. It really does taste like it came from a restaurant. If you use the "greek style" pitas, they seem to hold up better and not get mushy.

—H2O MOM

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Jan 10, 2004

My boyfriend(who is from the middle east) said this is the best salad he had ever had in his entire life! The sumac really enhances this salad. I will definately use this recipe often.

—ANGIE

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Jul 22, 2003

if u make this a couple hours before a party, make sure to add the pita pieces immediately before serving!! or, i was thinking you could even serve it separately and guests can add pieces as they wish, and they're still cruncy! one thing, what the heck is sumac powder?? couldnt find it anywhere....

—safoorasmom

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Jan 04, 2006

This salad is very authentic. The only change I made was omitting the green onions, I used regular white onions instead. The recipe is exactly like the one in my middle eastern cookbook, and all my arab friends loved it! Be sure and put the pita bread in right before serving.

—SHERS54

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Nutrition

Calories
164 kcal
8%

Carbohydrates
17.8 g
6%

Cholesterol
0 mg
0%

Fat
9.5 g
15%

Fiber
2.5 g
10%

Protein
3.2 g
6%

Sodium
503 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fatoosh

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 164
Calories from Fat: 86

% Daily Value *
Total Fat 9.5g 15 %
** Saturated Fat 1.3g 7 %
Cholesterol 0mg 0 %
Sodium 503mg 20 %
Potassium 321mg 9 %
Total Carbohydrates 17.8g 6 %
Dietary Fiber 2.5g 10 %
Protein 3.2g 6 %
** Sugars 3g
** Vitamin A 32 %
Vitamin C 36 %
Calcium 8 %
Iron 20 %
** Thiamin 19 %
** Niacin 15 %
** Vitamin B6 6 %
** Magnesium 8 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.