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Crafting Grandma's 1960 Lebanese Fattoush Salad with Mom

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Marc Abed
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Fattoush Salad

Cultural Context

Fattoush salad hails from Lebanon and is a staple of Levantine cuisine. Traditionally made with leftover bread, it reflects the resourcefulness of home cooks. The vibrant mix of vegetables and herbs, along with the tangy sumac dressing, makes it a refreshing dish enjoyed during warm months. Today, Fattoush is celebrated worldwide, often featured in Middle Eastern restaurants and gatherings.

LBLBside
4 servings
Servings4
2 cups romaine lettuce
1 tablespoon white thyme
1 cup purslane
1/4 cup mint
1 cup cucumbers
2 cups tomatoes
1 cup radishes
1/2 cup green onions
2 tablespoons pomegranate molasses
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup olive oil
1 tablespoon apple vinegar
2 cups Lebanese bread

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Chop the romaine lettuce into pieces about 1 cm to 2 cm in size.

2

Bake the Lebanese bread in the oven at 180°C for around 3 minutes without oil.

3

Chop the white thyme, purslane, mint, cucumbers, tomatoes, radishes, and green onions.

4

In a jar, combine pomegranate molasses, lemon juice, salt, and olive oil to make the dressing.

5

Optionally add apple vinegar to the dressing.

Dietary

vegetarianvegangluten-free

Allergens

gluten

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