Fattoush - Lebanese Bread Salad with Sumac and Pomegranate
The salad that was invented for stale flatbread: the bread is toasted crisp and folded in only at the table so it still crunches. Sumac and pomegranate molasses give the acidity, not vinegar.
- 25 minutes
- 6 servings
- Side dish
- vegan
- nut-free
- lactose-free
- antioxidant
- kalorienarm
- vitamin-k-reich
Ingredients
- 300 g Tomatoes (firm, in wedges)
- 250 g Cucumber (in rough pieces, not peeled)
- 100 g Radishes (sliced)
- 80 g Red onion (thin half-rings)
- 150 g Lettuce (torn into broad strips)
- 40 g Parsley
- 15 g Mint (fresh)
- 80 g Flatbread (stale, torn into pieces and toasted)
- 6 g Sumac (gives the tart edge - without it there is no fattoush)
- 20 g Pomegranate molasses
- 40 g Lemon juice
- 40 g Olive oil
- 4 g Salt
Instructions
- Tear the flatbread into bite-sized pieces and toast at 180 degrees for ten minutes until crisp and lightly browned. Let it cool.
- Cut the vegetables into rough pieces - fattoush is cut large, unlike the finely diced tabbouleh.
- Rinse the red onion briefly in cold water so it does not dominate.
- Whisk lemon juice, pomegranate molasses, olive oil, sumac and salt into a dressing.
- Toss the vegetables and herbs with the dressing.
- Fold in the toasted bread only just before serving and scatter a little more sumac over the top.
Sumach ist keine Zitrone
Sumac is the ground berry of a shrub. Its acidity comes from malic and tartaric acid rather than citric - which is why it tastes more astringent and lingers, while lemon is sharp at the front and quickly gone.
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