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).
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.
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.
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.:-)
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!
Fattoush does not require: cornstarch arugula parsley. I love fattoush it's one of the most zesty delicious and easy to make salads!
I am finding that I just LOVE Lebanese Armenian and Greek recipes - this one sounds wonderful. I intend to try it tomorrow - just hope I can find the sumac and the purslane (sp?) here in Massachusetts. I wonder if there is a substitute for either one if not - or where to find the two. I can almost taste the salad as I write - we had yummy tabbouleh tonight from this site - used a combination of suggestions plus my memories of the first tabbouleh I ever ate. This salad sounds rather like a "green" form of tabbouleh with many of the same flavors!
