After taboulleh, fattoush is the most well-known salad of Syria, and for many, the sharp flavour of the sumac in the dressing, the crunchiness of the chunky cuts of tomato, cucumber and radish, and the thin baked pieces of bread to soak up the dressing, make it the county’s favourite salad. Syrians often eat fattoush by spooning a manageable amount into a lettuce or vine leaf, wrapping it up into a little parcel and eating it with the fingers.
- 1 pita bread
- 2 Lebanese cucumbers, halved lengthwise, cut into 1 cm slices
- 2 medium tomatoes, cut into chunky pieces
- 4–5 radishes, halved and thinly sliced
- ½ red capsicum, cut into 2 cm cubes
- ½ green capsicum, cut into 2 cm cubes
- 4 iceberg lettuce leaves, torn
- handful of purslane leaves
- ½ cup chopped mint
- ½ cup chopped flat-leaf parsley
- 3 spring onions (scallions), sliced
- 3 garlic cloves, crushed
- 1 tsp salt
- 2 tsp sweet paprika
- 2 tsp sumac
- 2 tbsp olive oil
- 2 tbsp lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the dressing ingredients in a small bowl. If desired you can add more sumac or lemon juice.
Crisp the pita bread in a moderate oven or under a grill.
Place all the vegetables and herbs in a large bowl. Break the bread into small, rough pieces into the bowl. Add the dressing and toss well with your hands.