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Fattoush Recipe

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This recipe for Fattoush, by , is from From Nana's Kitchen, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brittnie Rector


4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
3 tablespoons (or more) fresh lemon juice
2 tablespoons (or more) pomegranate molasses
2 small garlic cloves, minced
2 teaspoons (or more) white wine vinegar
1/2 teaspoon dried mint
3/4 cup extra-virgin olive oil
Kosher salt

1 cup toasted pita chips
2 packages grape tomatoes halved (prefer the mixed types)
2 large cucumbers chopped into 1/4 inch pieces
1/2 red onion chopped into 1/4 inch pieces
1-2 green bell peppers chopped into 1/4 inch pieces
5 radishes thinly sliced

For Dressing:
Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

For Salad:
Place pita pieces in a bowl; pour olive oil over and toss to coat. Season pita to taste with salt.
Mix tomatoes and remaining ingredients in a large bowl. Add dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.

Personal Notes:
Personal Notes:
If ever in DC, visit Zaytinya and have their Fattoush. This recipe is inspired by their dish.




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