Fattoush (Jordanian)

Fattoush was born in the Lebanese and Syrian countryside as a way to use up day-old bread, and it is now a fixture of every Jordanian table. Crisp pita shards, fresh vegetables, and a sharp sumac dressing come together in minutes, and the salad is at its best when it is assembled at the last possible moment. The sumac gives it a lemony tang that no vinegar can quite imitate.

A crunch you can hear across the table

Every forkful delivers a crackle of toasted pita, juicy cucumber and tomato, and the bright bite of radish and mint, all slicked with olive oil and sumac. The bread is the point — it soaks up the dressing just enough to soften at the edges while staying shatteringly crisp in the center. Some families add purslane or a handful of pomegranate seeds when they are in season. Serve it immediately, with the dressing mixed in at the last second so the bread keeps its crunch.

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Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

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