Fattoush is my favorite Middle Eastern salad. The dish is popular mainly in Syria, Lebanon, Jordan and Palestine. Connoisseurs say it’s all about bread and pomegranate molasses. Thin, 2 layered Lebanese bread is perfect. Before deep-frying you have to tear it apart. Frying takes only couple of minutes as you aim to have golden-brown crispy bites. Good pomegranate molasses is hard to find in some countries. Look for the one without additional ingredients such as sugar or lemon juice. The molasses is naturally sweet and sour, and this is what makes your fattoush special.
This recipe was taught by Hana from Damascus during our charity cooking class.
For more of Hana’s recipes look here: Syrian Kibbeh in Yogurt Sauce
preparation time: 30 minutes
1/2 kg cucumber, chopped into small bites (see photos below)
1/2 kg tomato, chopped into small bites
250 g bell pepper, chopped into small bites
Small lettuce, chopped
1 onion, thinly sliced
1/4 bunch of parsley (about 5 tbsp chopped parsley), finely chopped
1 chopped garlic, grated
2,5 Lebanese breads, torn apart and deep-fried
80 ml olive oil
50 ml pomegranate molasses
Juice of 2 lemons
sunflower oil for deep-frying
- In a big bowl, mix chopped vegetables.
- Then mix in lemon juice, olive oil and pomegranate molasses.
- In a small pan heat sunflower oil, fry bread in batches. Transfer to dish lined with paper towel (to absorb excessive fat). Crash in your fingers before serving.
- Top your fattoush with crunchy bread just before serving.
For more info on Lebanese bread look here