Dining and Cooking
Appetizers and Dips

How To Make Fattoush



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How To Make Fattoush

1 whole lebanese bread loaf, fried
2 medium tomatoes, diced
2 lebanese cucumbers, diced
1/2 red onion, diced
2 red raddish, thinly sliced
1/2 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
pinch salt, cracked pepper
sprinkle red sumac
1 tbsp olive oil
2 tbsp lemon juice

29 Comments

  1. Raj Dhillon

    Fattoush is a basic part of any major meal in the part of Middle East called the Levant. The turmoil experienced in the countries from the Levant has resulted in migration of their people to other parts of the world. The good part is that they have introduced their cuisine to the regions they have resettled in. Lebanon, in the Levant, is one of the most beautiful of countries that I visited before the Civil War there. Their climate, cuisine, music and culture is par excellence. Many years ago Beirut and Aden were hubs of the Middle East where people loved to stay. I wish the cedars to return to the glory they once had. So too with Aden.

  3. nother

    I've worked with a Lebanese chef and his recipe was different. No Cucumber and Radish. He used to dry the Pita bread over Manghal(open Fire), and no Sumak , and fresh mint as well. Instead dry mint and green onion (scallion) .But I know we have to many different recipes for the same salad. :))

  16. Bitchy_ Bitch!

    I love to learn how to make foods of other countries and try. They taste much more nice than American stuff. Thank you so much for sharing recipes with us! I LUUUVV Greek, Hungarian, and Turkish, cooking! 😋😋😋

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