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As a Lebanese, I can say that the dressing makes the fattoush and this dressing is lacking essential ingredients like pomegranate molasses and summak! I mean I can’t imagine a good fattoush without them..
Thank you for your feedback, Nada. We try to develop recipes that don’t require hard-to-find ingredients for cooks. Sumac (the tart dried and ground berries of the Sicilian sumac tree) adds another layer of sourness to fattoush that complements the lemon juice, plus gives it a pretty freckled look. Ground sumac can be hard to find at your run-of-the-mill American grocery stores, but you can order it online. It’s terrific in so many recipes!
You have omitted the two most important elements of fattoush: Purslane and sumac. Purslane is essential in this salad, as it grows wild everywhere, even in the US. In Lebanon it is also used interchangeably with spinach. Sumac is also the one spice that is a must in fattoush. In Lebanon, it grows wild and its lemony taste made its use prevalent in the mountains where citrus does not grow. In addition, many people use pomegranate molasses in lieu or in addition to lemon juice for the same reason.
Hello Taste of Beirut,
I love sumac so much I keep it in a little dish next to my oil and vinegar on my kitchen counter! And purslane grows in my garden, a gift from the heavens (I didn’t plant it). And of course you should use both, if you have them. Thanks for writing.
We only tried that one on a Lebanese restaurant last year and tasted amazing! We’re really anxious to try your version ASAP! Thank you!
This recipe reminds me a little of “Panzanella” a Tuscan dish with stale bread and fresh vegetables.
I love the pita bread chips. Preparing the bread this way must add so much flavour to it. A beautiful and delicious recipe indeed. Thank you Sheryl.
Wow ! This salad is very inviting. Definitely on my to do list ! Thank you for sharing it