Fattoush

Fattoush is Lebanon’s clever answer to stale bread: torn pita crisped in the oven and tossed with the ripest vegetables the market has to offer. It began as a way to use up day-old bread, and it became one of the most beloved salads of the Levant, brightened with mint and the deep red tang of sumac. Some families add purslane or an extra handful of mint, others a whisper of pomegranate molasses.

Crisp, tangy, and made for summer

The dressing is the soul of fattoush — lemon, olive oil, and a generous cloud of sumac that paints everything a dusky rose. The toasted pita soaks up just enough dressing to soften at the edges while staying shatteringly crisp in the middle, playing against juicy tomatoes, cool cucumber, and peppery radish. Serve it alongside grilled kafta or chicken tawook, or spoon it onto a mezze table where it will be gone before the hummus.

Craving more? Explore all Lebanese Kitchen recipes.

This dish is built from Middle Eastern pantry staples — explore all 20 in our guide to 20 essential Middle Eastern pantry ingredients.

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