Fattoush with Pomegranate Molasses

Fattoush with pomegranate molasses — a love story that never ends, according to everyone who has tried it. Fattoush didn’t become famous by chance; its refreshing flavor and dressing make it a favorite. Try it with pomegranate molasses.

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4 servingsBack to recipeSalads and appetizers

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Prep checklist

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10 lettuce leaves1 cup shredded cabbage1 cup chopped cucumber1 cup purslane leaves1 cup fresh mint leaves1/2 cup chopped green pepper1/4 cup chopped green onions (spring onions)6 tomatoes1 grated carrot1/2 cup sliced radish1/2 cup shredded red cabbage1/2 cup fresh za'atar (wild thyme) leaves1/4 cup pomegranate seeds (if available)a pinch of saltolive oila pinch of sumaca pinch of dried mintpomegranate molasses to tastelemon to taste (juice)1 clove crushed garlic — optionalArabic flatbread (pita) or saj bread, cut and fried

Step 1

Soak all the vegetables briefly before chopping with a little salt and one teaspoon of white vinegar. Then wash them well and let them drain and dry thoroughly.

Cooking notes

Greek Salad