Fattūsh

Name: Fattūsh
Cuisine: Lebanese
Ingredients: 1 tablespoon sumac (see at right); 3 small Arabic pita bread loaves, quartered, separated, and toasted or fried (see Note) until crispy; Leaves from ½ bunch fresh parsley, coarsely chopped; 1 bunch watercress or chickweed, washed, dried, and sliced; 8 large leaves romaine lettuce, shredded; 1 handful fresh mint leaves, chopped if large; 1 cucumber, peeled, cut in half lengthwise, seeded, and sliced into half-moons; 1 bunch arugula, washed, dried, and shredded; 6 large radishes or 10 French breakfast radishes, cut in half; 6 large radishes or 10 French breakfast radishes, cut in half; ¾ pound ripe tomatoes, very coarsely chopped; 5 scallions, sliced ½ inch thick; ¼ cup fresh lemon juice; ¼ cup extra-virgin olive oil; 1 teaspoon salt; 2 large garlic cloves, finely chopped

Preparation info

Makes
10
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This is a Lebanese and Palestinian salad of pita bread and greens. Arab cooks use stale bread for making fattāt (plural) or fatta (singular). Fatta refers to a family of Arab culinary preparations in the Levant in which pieces of stale, toasted, or fresh flatbread (also known as fatta) are crumbled and used as the foundation of a prepared dish. These preparations developed quite naturally in the Arab world because much of the bread that is consumed there is flatb

Ingredients

Asia
Lebanon
Palestine
Starter
Vegan

Ingredients

Method