Fattoush

Name: Fattoush
Yield: serves 6 to 8
Ingredients: 1 1/2 Arab or pita breads; 1 head romaine lettuce, cut into ribbons; 3 medium-sized firm ripe tomatoes, cut into 1/2-inch pieces; 3 small cucumbers, peeled, cut into thick slices; 1 green bell pepper, seeded and cut into small slices; 1 1/2 mild red or white onions or 9 scallions, chopped; Bunch of rocket leaves, torn; Bunch of purslane leaves or lamb’s lettuce, torn; Small bunch of flat-leaf parsley, chopped; A few sprigs of mint, shredded; 5 tablespoons extra-virgin olive oil; Juice of 1 lemon; 2 cloves garlic, crushed; Salt and pepper; 1 tablespoon ground sumac

December 9, 2011

Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. The old, traditional way was to moisten and soften the toasted bread with water and a little lemon juice before imbibing it further with the dressing, which made it deliciously soggy. Nowadays it is usual to put the bread in crisp, like French croutons.

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