{"id":6493,"date":"2026-10-18T05:52:28","date_gmt":"2026-10-18T10:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-fattoush-salad\/"},"modified":"2026-10-28T14:37:04","modified_gmt":"2026-10-28T19:37:04","slug":"how-to-make-lebanese-fattoush-salad","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/fr\/how-to-make-lebanese-fattoush-salad\/","title":{"rendered":"How to Make Lebanese Fattoush Salad with Sumac Dressing"},"content":{"rendered":"

A crunchy bread salad of chopped vegetables, fresh herbs and toasted pita, sharpened with sumac and a little pomegranate molasses. It is the everyday salad of the Lebanese table.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n20 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n10 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n4 to 6<\/td>\n<\/tr>\n
Difficulty<\/th>\nEasy<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegan<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Fattoush is a country salad born from thrift: leftover flatbread, toasted or fried, tossed with whatever the garden gives. Its name comes from fatt, to break bread into pieces. Today it is on every Lebanese mezze table and is one of the most cooked dishes during Ramadan, when a big bowl of fattoush and a bowl of lentil soup open the iftar meal almost every night.<\/p>\n

Two things make a fattoush taste right. The first is sumac, the deep red, lemony spice that goes into the dressing and over the top. The second is purslane (baqleh), the small round-leaved green that Lebanese cooks add for its juicy, slightly sour bite. If you cannot find purslane, the salad still works, but it is worth looking for at Middle Eastern grocers in summer.<\/p>\n

Ingredients<\/h2>\n

For the salad<\/h3>\n