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On the hunt for the world's best spices and blends

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Fattoush Salad

A real country salad – Lebanese style. A must when garlic and vegetables are at their peak.


  • 2 Pita breads
  • 1 bunch purslane or aragula
  • 2 tomatoes, medium cubed
  • 2 cucumbers,  medium cubed
  • 1 small summer onion with green stem or 1 red onion, thinly sliced
  • Aleppo pepper or Maras pepper


  • 1 large garlic clove
  • ½ tsp salt
  • 1 tsp ground sumac
  • 2 Tbsp Pomegranate molasses
  • 6 Tbsp olive oil
  • 2 Tbsp fresh mint, chopped


  1. Separate the pitas and toast them on a grill or in the oven until they are dry and well toasted.
  2. Shred the bread in small pieces into a large bowl. Cover with cold water for 5 seconds and drain.
  3. Add the vegetables.
  4. Pound garlic in a mortar with salt into a fine puree. Add pomegranate molasses, oil and mint. Pour into a bowl.
  5. Season to taste with Aleppo pepper. Mix well and let rest for ten minutes before serving.
  6. Garnish with pepper and pomegranate seeds (optional).

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