Salads and appetizers
ChefRina Abdullah
Fattoush (Authentic Lebanese Salad)
An authentic Lebanese fattoush recipe. It’s important to dry the vegetables well after washing to get a fresh, crisp salad. You can add 1 teaspoon pomegranate molasses for a stronger flavor.
Fattoush made the authentic Lebanese way!
Ingredients
Start here, then move straight into the method.
- 3 tomatoes
- 2 cucumbers
- 1 bunch purslane (use leaves only)
- 1 bunch parsley, finely chopped
- mint, chopped
- 1 pomegranate (seeds)
- 5 radishes
- 3 green onions
- pomegranate molasses, to taste
- salt
- juice of 1 lemon
- olive oil
- a pinch of sumac
- Bread for the fattoush
- Remove the bread and keep it aside until needed.
- Do not add the fattoush to the bread until serving to avoid the bread becoming soggy.
Method
Follow the cooking sequence without leaving the page.
- Chop the vegetables after washing and drying them thoroughly, then place them in a large salad bowl.
- Add pomegranate molasses, lemon juice, salt, olive oil, and the pomegranate seeds.
- Toss the salad just before serving and finish with a light sprinkle of sumac.
- Place the bread in a cake tin so it holds the tin’s shape.
- Brush the tin and bread with oil, put on the lower rack of the oven and use the top heat to brown the bread.
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Traditional tabbouleh recipe
- Quinoa tabbouleh — video
