Ingredients
Equipment
Instructions
Prepare the Garlic Base:
- In a large mixing bowl mince the garlic cloves finely with a pinch of salt.This helps to release the garlic's flavor.2 Garlic Cloves, Salt
Create the Dressing:
- Add sumac and pomegranate molasses to the garlic paste.1 Tsp Sumac, 2 Tbsp Pomegranate Molasses
- Chop the white onions into wings and slice the spring onions.1 Medium Onion, 2 Spring Onion
- Chop the ripe tomatoes into medium-sized pieces and add them to the bowl.1 Medium Tomato
- Mix gently but thoroughly, allowing the tomatoes to release their juices and form a light, flavorful dressing.
Add the Remaining Vegetables:
- Chop the cucumbers, parsley, mint, radishes, and bell peppers into bite-sized pieces.¼ Cucumber, 1 Cup Parsley, 10 Fresh Mint, 5 Radish, 1 Small Bell Pepper
- Tear the lettuce into bite-sized pieces.Lettuce / Iceberg
- Add all the chopped vegetables and baby Rocca to the bowl.1 Cup Baby Rocca (Arugula)
Dress the Salad:
- Drizzle generously with extra virgin olive oil.¼ Cup Olive Oil
- Mix gently but thoroughly until all the ingredients are evenly coated with the dressing.
Prepare the Crispy Pita :
- Note: Traditional Fattoush uses pita bread, not tortilla wraps. If you want to use tortillas, it is not fattoush.
- Cut the pita bread into bite-sized squares or triangles.
- You can either:
- Toast the pita pieces in a dry pan over medium heat until golden brown and crispy.
- Bake the pita pieces in a preheated oven at 350°F (175°C) until crispy.
- Fry the pita pieces in a little bit of oil, until golden brown.
Add the crispy Pita:
- Add the crispy pita pieces to the salad just before serving and mix.1 Pita Bread
Nutrition
Video
Notes
Serving suggestions:
Serve fattouch directly with your choice of potato, grilled meat, chicken or fish…
