Fattouche

salad dressing being drizzled onto fattouch.

This fattouche recipe is simple, packed iwth flavor and texture, and is light but filling with the yummiest tangy sumac dressing.

Course Salad

Cuisine Middle Eastern

Diet Gluten Free, Halal, Vegetarian

Prep Time 20

Cook Time 1 10

Servings people

Calories 245kcal

Author Farah Abumaizar

Ingredients

For the pita chips:

2 loaves of pita bread, I prefer the thicker kind
3 tablespoon olive oil
2 teaspoon sumac powder

For the dressing:

1/3 cup olive oil
1/4 cup lemon juice (from 1 juicy lemon)
1 heaped tbsp pomegranate molasses
2 garlic cloves, crushed
1/2 teaspoon sumac powder
1/2 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon black pepper

For the salad:

1/2 head romaine lettuce, chopped (about 12 leaves)
1 bunch purslane (baqleh, optional)
1/2 cup parsley leaves, chopped
1/4 cup fresh mint lives, chopped
2 tomatoes, diced
2 cucumbers, diced
2 green onions, thinly sliced
5-6 radishes, thinly sliced

Instructions

For the pita chips:

Preheat air fryer or oven to 350F (180C) Using an air fryer or the oven, preheat to 180C/350F. If using an oven, line a baking sheet with parchment paper.
Cut the pita bread into diagonal bite sized pieces, I like using kitchen scissors.
Add to a large bowl and toss with the olive oil and sumac, until well coated.
Either air fry by placing in air fryer basket or bake by spreading in a thin layer on the prepared baking sheet, 5-7 minutes in an airfryer and about 8-10 minutes in the oven, tossing halfway through, until golden brown and crispy. Transfer to a bowl to cool.

For the dressing:

Whisk together all the ingredients for the dressing in a small bowl, or add to a jar and shake until combined. Keep in fridge until ready to use.

Assembling the salad:

Add all the salad ingredients (lettuce, purslane, parslely, fresh mint, tomatoes, cucumbers, green onions and radish) to a large bowl or serving platter, and toss well to mix.
Immediately before serving, drizzle with all of the salad dressing, and mix again until all the salad vegetables are coated in dressing. Top with the crispy pita chips, serving with extra chips if desired. Enjoy immediately!

Notes

Ingredient notes:

If you can't find pomegranate molasses, you can leave it out or substitute with honey or maple syrup to give the dressing a nice undertone of sweetness.

Lettuce: you can use any crisp lettuce of your choice

Pita bread: I use a thicker pita bread, like the ones for gyro wraps, but you can use a thin one, or any flatbread of your choice. Use gluten free bread if necessary for your diet.

Make ahead instructions:

You can make the pita chips a week in advance and store in an airtight container on the counter. You can also make the dressing a week in advance and store in the fridge.

Storing leftovers: Once salad has been dressed and tossed, enjoy within 24 hours or it'll go soggy. If you don't mind that, then store in an airtight container and enjoy within 1-2 days.

Tips:

Use kitchen scissors to cut the pita bread to make it easier.
Add the pita bread just before serving so it stays crispy
Add halloumi or feta cheas, chickpeas or lentils, any protein you like, avocado and/or pomegranate seeds to bulk the salad up.

Nutrition