Fattoush is a Lebanese fried bread salad that uses day-old pita, similar to Italian panzanella. Sumac provides characteristic fruit acidity that is impossible to replace. It is a summer dish in Beirut that refreshes and satisfies with crunchy textures.
Mediterranean
Traditional Lebanese Fattoush
Traditional Lebanese Fattoush from Lebanon: traditional recipe step by step, with chef tips and clear timings.
- Lebanon
- Main course
- Vegan
- Vegetarian
- Light
- High fiber
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 265 kcal
- Protein 6 g
- Fiber 5 g
- Carbohydrates 28 g
- Fat 15 g
- Sodium 380 mg
Story behind the dish
Preparation
Traditional Lebanese Fattoush is a Lebanese preparation with easy difficulty. Reserve about 25 minutes in total (20 for mise en place and preparation, 5 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 pita breads.
- Have ready: 2 diced tomatoes.
- Have ready: 1 cucumber, cubed.
- Have ready: 1 green pepper in strips.
- Have ready: 1 red onion julienned.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Toast or fry chopped pita bread until crispy; reserve
Toast or fry chopped pita bread until crispy; reserve.
-
Combine tomato
Combine tomato, cucumber, pepper, onion, lettuce and radishes in a salad bowl.
-
Prepare dressing by mixing oil
Prepare dressing by mixing oil, lemon, sumac and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Pour dressing over vegetables and mix gently
Pour dressing over vegetables and mix gently.
-
Add crusty bread just before serving to maintain texture
Add crusty bread just before serving to maintain texture.
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Sprinkle extra sumac and mint; decorate with pomegranate if desired
Sprinkle extra sumac and mint; decorate with pomegranate if desired.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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