My little niece will soon be 8 years old and has so far proved to be a very difficult eater. But there are a few things she loves to eat. One is tomatoes – actually she should be bright red in her face by now. Then there is Taboulé. The other day when we were grilling and my sister was making a salad in the kitchen, my niece just shouted: TABOOOUUULEEEEÈ!!! But to her surprise there was Fattoush.
Her gaze turned a bit hard when my sister told her that it would be Fattoush and not Taboulé. “What is Fattsh?” she asked in horror. “Not Fatsh, Fattoush. It’s a mixed salad,” my sister replied.
To their delight, Fattoush also contains tomatoes – but also much more. The tomatoes are joined by crisp romaine lettuce, radishes, bell peppers, cucumbers, spring onions and purslane.
Purslane looks very similar to lamb’s lettuce, but has much fleshier leaves and tastes slightly nutty. Unfortunately, purslane is not available at every corner and at all times. That’s why I alternatively reach for the bland lamb’s lettuce.
By the way, the dressing also has a special ingredient: sumac.
If you have read a few other recipes of mine, you have probably stumbled across this spice before. It tastes slightly tart and sour and gives the salad its distinctive taste.
All in all, Fattoush is a colourful mixed salad that is perfect for spring and summer. But I almost forgot one thing: what would a salad be without the special crunch? Crunchy fried flat bread makes sure of that. You simply break it into pieces and sprinkle it over the salad. Or you can do it like my niece did and pick the tomatoes out of the salad and put them on the crispy flat bread splinters… but she also ate the rest of it. 😉
- 1 Romaine lettuce
- 2 Lebanese flatbreads
- 2 Tomatoes
- 1/2 Cucumber
- 5 Radish
- 2 Spring onions
- 1 handful of Purslane or lamb's lettuce
- 1 Bell pepper
- 6 Branches parsley
- 3 Branches Mint
- 1/2 Lemon
- 60 ml Olive oil
- 1/2 tbsp Sumac
- Salt, pepper
- Wash the vegetables and herbs.
- Cut or tear the romaine lettuce into strips.
- Cut the tomato into bite-sized pieces.
- Remove the seeds from the peppers and cut them into small cubes.
- Halve the cucumbers lengthwise and cut them into slices.
- Cut the spring onion into rings.
- Cut the radishes into slices.
- Pluck the mint leaves from the branch. Coarsely chop the mint and parsley.
- Put the vegetables and herbs in a bowl and mix them together.
- Separate the flat bread halves from each other and deep-fry them at approx. 180 °C until they are brown and crispy. Alternatively, you can also toast the flat bread in the oven.
- Mix the lemon juice, olive oil, sumac and salt and pepper together and add the dressing to the salad. Mix the salad well. Add salt and pepper to taste if necessary and leave the salad to stand for 5 – 10 minutes.