COPPERFattoush recipe
A Levantine bread salad in which fried pieces of flatbread soak up a sumac and lemon dressing among purslane, tomato and cucumber.
Ingredients
- 2 pita bread
- 1 tbsp sumac
- 1 bunch purslane
- 3 tomatoes
- 2 cucumbers
- 5 radishes
- 3 green onions
- 1 bunch flat-leaf parsley
- 0.5 bunch fresh mint
- 3 tbsp lemon juice
- 8 tbsp olive oil
- 1 tsp salt
How to make Fattoush
- Split 2 pita breads, cut them into 2 cm squares and fry in 8 tbsp olive oil until deep golden (or brush with oil and toast 10 minutes at 180 °C); drain and let cool.
- Pick the leaves from 1 bunch of purslane (romaine lettuce if you cannot find it) and coarsely chop 0.5 bunch of parsley and half a bunch of mint.
- Cut 3 tomatoes and 2 cucumbers into chunks, and slice 5 radishes and 3 green onions.
- Whisk the dressing: 3 tbsp lemon juice, 8 tbsp olive oil, 1 tbsp sumac and 1 tsp salt.
- Just before serving, toss the vegetables and herbs with the dressing, add the bread and dust with another pinch of sumac so the bread stays partly crisp.
What is Fattoush?
Fattoush is a traditional dish from Syria, cooked in a pan, and takes about 25 minutes from start to finish. The recipe below uses 12 ingredients and is written out step by step.
How long does Fattoush take?
At 25 minutes it is quicker than 98% of the 586 dishes in Copper's atlas. Copper's atlas has 4 dishes built on pita bread. The method runs to 5 steps, the longest being 10 minutes.
Any tips for making Fattoush?
Toss the vegetables with the sumac dressing only just before serving and add the fried bread last, so it stays partly crisp.
How Fattoush compares
At 25 minutes, Fattoush is among the 20 quickest of the 586 dishes Copper documents. Hard to find elsewhere: purslane (1), cucumbers (2) and radishes (2).
Copper documents Syria alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.