Fatoush for the Soul
Even though Fatoush is a well known Lebanese salad, like many dishes in the Middle East, it has taken on different flavours and identities. You will find that some will serve it with peppers, others will add radishes, spring onions and Sumac to it. And the thing that distinguishes Fatoush for me is the dressing. While a few cooks will drizzle it with just a lemony oil dressing you’ll find that mine takes on a whole different route from just lemon and oil. I have learnt how to prepare Fatoush from my grand mother. Her way leans more towards the Syrian method of preparing Fatoush. Hers has pomegranate molasses, garlic, yogurt and dried mint.The flavours of garlic, pomegranate molasses, mint and apple cider vinegar work so well together, giving the salad a really satisfying wholesome kick!. Especially with the bread added to it, turning it into a meal on its own.
- 1 head of Romaine Lettuce, I try and use the inner leaves as they are nicer, simply torn into pieces
- A few purslane leaves, removed from the stalks, washed and dried
- a few cucumbers, peeled and cut into slices
- baby tomatoes, diced
- I pitta bread, cut into cubes, drizzled with oil and toasted in the oven until crisp
- a table spoon or more of dried mint
- 1.5 garlic crushed with sea salt
- 2/3 tablespoon olive oil
- 2 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 2 teaspoon pomegranate molasses
- 1 teaspoon yogurt
Mix all the salad ingredients together adding the dried mint with the dressing, add the toasted bread on top and enjoy. Bon Appetite.