The original Fattoush salad is Levantine in it’s heritage. The Middle East is a melting pot of iconic dishes which slightly differ from region to region. Each dish can have as many as 20-30 variants. For many the seat of middle eastern cuisine is Lebanon and fattoush is a Lebanese staple. However the name comes from a combination of Arabic and Turkish. Fat means “to tear” in Arabic, and oush is a Turkish suffix.
It is also part of the fatt food family which calls for stale bread. Indeed, Lebanese flat bread has the characteristic to dry and harden very quickly. Tearing the bread then frying it or grilling it allows to recycle while providing a crunchy texture to this salad.
The ingredients in this salad are rather simple and predictable but the contribution of these small pieces of fried Lebanese bread, the aroma of herbs and the originality brought by sumac to the seasoning, with lemon, fruity and delicate flavor, transform what could be a mundane salad into a rainbow of flavours; which means this naturally flavoured wonder salad is extremely nutritious and healthy.
Photography By Frank Verbruggen
Damien’s FattoushPrint Recipe
- For the salad
- 2 small pitta bread
- 3 tablespoons of olive oil
- Pinch of sumac
- 2 little gem chopped
- 1 cucumber, Peeled de-seeded & chopped into rough chunks
- 4 plum Tomato’s
- 6 radishes chopped
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped mint
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Pinch of sumac
- Pinch of allspice
- Pinch of ground cinnamon
Toast the pitta until its lightly browned.
Heat the oil gently in a frying pan, then cut the pitta into roughly 2cm pieces, dust with sumac and fry in the oil for 2-3 minutes till crisp.
Mix the rest of the salad ingredients together in a large brown and season well
Whisk the dressing ingredients together and season
To serve mix salad with the dressing and sprinkle in the feta pieces.