About this Dish
A vibrant Lebanese bread salad of toasted or fried pieces of flatbread tossed with chopped tomatoes, cucumber, radish, mint and parsley, dressed with pomegranate molasses and sumac. The sumac — a tangy, lemony spice — is the defining flavour of this refreshing salad.
IngredientsServes 4
🫓Pitta breads, 2 large, torn into rough pieces
🍅Ripe tomatoes, 3 medium, roughly chopped
🥒Lebanese or Persian cucumber, 1 large, halved and sliced
🌱Radishes, 6, thinly sliced
🌿Fresh flat-leaf parsley, a large handful, roughly chopped
🍃Fresh mint leaves, a small handful, torn
🧅Spring onions, 4, finely sliced
🫙Pomegranate molasses, 2 tablespoons
🍋Lemon, juice of 1
🫒Extra virgin olive oil, 4 tablespoons, plus extra for frying
🌶️Ground sumac, 2 teaspoons, plus extra to serve
Method
1
Heat a generous glug of olive oil in a large frying pan over medium-high heat. Add the torn pitta pieces and fry for 3–4 minutes, tossing regularly, until deep golden and crispy. Drain on kitchen paper and season with a pinch of salt.2
While the bread cools, make the dressing by whisking together the pomegranate molasses, lemon juice, olive oil, sumac and a good pinch of salt and pepper in a small bowl. Taste and adjust — it should be tangy, a little sweet and punchy.3
Add the chopped tomatoes, cucumber, radishes and spring onions to a large serving bowl. Scatter over the parsley and mint and toss everything gently together.4
Pour about two-thirds of the dressing over the vegetables and toss to coat. Let the salad sit for 5 minutes so the vegetables begin to soften slightly and release their juices.5
Just before serving, add the crispy pitta pieces to the bowl and toss everything together quickly — you want the bread to absorb some dressing but still keep a little crunch. Drizzle over the remaining dressing.6
Pile the fattoush onto a large platter, dust with an extra pinch of sumac and a drizzle of olive oil, and serve immediately.User Reviews
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