red fattoush recipe

Ingredients (4p)

For the flatbreads

• 4 flatbreads
• 80 ml of sunflower oil
• 2 tablespoons of sumac
• Salt to taste

Dressing

• 120 ml of pomegranate molasses
• 60 ml of lemon juice
• 60 ml of olive oil
• 1 clove of garlic
• 2 tablespoons of sumac

Vegetables

• 120 g red cabbage
• 160 g fennel
• 240 g turnip
• 80 g beet
• 50 ml vinegar for pickling
• 2 teaspoons of fennel seeds

Herbs

• ½ bunch of tarragon
• ½ bunch of dill
• ½ bunch of mint
• 320 g little gem lettuce

about red fattoush

Fattoush is often brought to the table at the beginning of a mezze feast. The crusty bread makes this salad irresistible, as does the fresh, sweet dressing of pomegranate molasses, lemon juice and sumac. Fattoush is said to come from Lebanon, although it is now eaten throughout the Levantine region (think Syria, Jordan, Palestine): logical, since in the past it was one big area with open borders. Probably the name comes from the Arabic word fatt, which means “to chop” or “to break into pieces. Fattoush is the salad that Christians eat during Lent, the fasting period before Easter, and the salad that Muslims eat to break their fast during Ramadan. Fattoush is something that connects us; we all love to eat it. This version is our modern inspiration on the classic recipe with tomato and cucumber.

How do you make it?

1. Prepare flatbread
   Tear or cut the flatbreads into pieces. Mix with the sunflower oil, sumac and salt. Toast the pieces in a hot oven until golden brown.
2. Make dressing
   In a tall bowl, combine the pomegranate molasses, lemon juice, olive oil, garlic and sumac. Whisk well with a whisk and season with salt.
3. Slicing vegetables
   Slice the red cabbage and fennel thinly with a mandolin. Peel the turnip and beet with a thin peeler and also cut these with the mandolin. Mix the red cabbage, turnip, beet and fennel with the vinegar, 2 teaspoons of salt and a splash of water. Stir well.
4. Herbs and lettuce
   Pick the tarragon, dill and mint. Tear the little gem lettuce into pieces.
5. Serve
   Just before serving, mix the sliced vegetables, herbs and little gem lettuce with 2/3 of the dressing and 2/3 of the toasted bread. Drizzle with the rest of the dressing and sprinkle with the crusty bread pieces.