Fattoush

Fattoush

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Fattoush is essentially Lebanese, but also loved in Egypt. When available, use fresh purslane leaves, known in Egypt as ‘rigla’, and lots of the lemony spice, sumac.

Ingredients

Quantity Ingredient
1 romaine lettuce, chopped
handful purslane leaves or rocket
2 tomatoes, cut into large cubes
3 cucumbers, cut into large cubes
1-2 large red radishes, sliced
4 spring onions, sliced
3 tablespoons fresh mint leaves
3 tablespoons olive oil
1-2 white pitta breads, cut into 2 cm squares
1/2 pomegranate, seeded
sprinkle sumac

For the fattoush dressing

Quantity Ingredient
80ml olive oil
3 tablespoons lemon juice
2 teaspoons sumac
2 tablespoons pomegranate molasses
salt

Method

  1. Combine the lettuce, purslane, tomato, cucumber, radish, spring onion and the fresh mint.
  2. Heat the olive oil in a large frying pan, add the bread squares and cook for a couple of minutes until crisp and golden. Drain on paper towels.
  3. To make the fattoush dressing, combine all the ingredients and whisk well.
  4. Toss the salad in the fattoush dressing and garnish with the pomegranate seeds and a sprinkle of sumac.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again