Salads and appetizers
ChefOla Faour
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.
Fattoush with pomegranate molasses... a favorite salad for many. Fattoush didn’t gain its reputation by chance — it’s truly distinctive, especially when made with authentic pomegranate molasses.
Ingredients
Start here, then move straight into the method.
- 10 lettuce leaves
- 1 cup shredded cabbage
- 1 cup chopped cucumber
- 1 cup purslane leaves
- 1 cup fresh mint leaves
- 1/2 cup chopped green pepper
- 1/4 cup chopped green onions (spring onions)
- 6 tomatoes
- 1 grated carrot
- 1/2 cup sliced radish
- 1/2 cup shredded red cabbage
- 1/2 cup fresh za'atar (wild thyme) leaves
- 1/4 cup pomegranate seeds (if available)
- a pinch of salt
- olive oil
- a pinch of sumac
- a pinch of dried mint
- pomegranate molasses to taste
- lemon to taste (juice)
- 1 clove crushed garlic — optional
- Arabic flatbread (pita) or saj bread, cut and fried
Method
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- 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.
- Cut the bread with scissors into small squares, triangles, or heart shapes — whatever you prefer — then deep-fry the pieces in hot vegetable oil. Do not over-fry; aim for a beautiful golden color. The bread will be ready in just a few seconds.
- Remove immediately to paper towels to absorb the oil and let cool. You can skip frying by toasting the bread under the grill, in the oven, or in a skillet over the stove with a light drizzle of oil.
- Once the vegetables are dry, coarsely chop the lettuce, cabbage, and green onions. Pick the purslane, za'atar and mint leaves. Dice the cucumber, tomatoes, and green pepper into medium-sized cubes. Slice the radish and grate the carrot.
- Place the chopped vegetables in a large bowl and mix.
- Prepare the dressing in a small bowl: mix olive oil with salt, a pinch of dried mint, sumac, lemon juice, pomegranate molasses, and garlic.
- Whisk well and pour over the vegetables, then toss. Taste and adjust the acidity and salt as desired.
- Serve the fattoush with pomegranate molasses and top with the fried bread.
- Note: You can omit or add vegetables depending on what’s available, as long as you keep the essential ingredients for fattoush such as lettuce, green onions, mint, cucumber, and tomatoes. The more vegetables you add, the richer and tastier the fattoush will be.
- For more, here is Greek Salad from Amal as well
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeNut freeEgg freeBakedFriedBread
Notes and serving ideas
- Greek Salad
