Fattoush (Arabic Salad)

Cut Arabic bread in half, then into quarters, and make strips before cutting into square pieces.

Heat olive oil in a pan on medium-high.

Fry the bread pieces in batches until golden brown, then place on paper towels to cool.

Cut lettuce into big chunks.

Cut cucumber into chunks, optionally peeling in stripes.

Cut tomatoes into chunks, optionally removing the seeds.

Slice spring onions into thin slices.

Peel radish in stripes if large, then cut into quarters.

Add chopped parsley (roughly chopped), and mint (must be added).

Add half to one teaspoon of dried mint, one teaspoon of sumac, and two cloves of grated garlic.

Season with salt and pepper to taste.

Make the dressing with one tablespoon of pomegranate molasses, juice of half a lemon, and about one tablespoon of olive oil, adjusting to taste.

Pour the dressing over the salad and toss everything together, adjusting seasoning as needed.

Add more dried mint and garlic powder or another clove of garlic if desired.

Finally, add the fried bread pieces to the salad.

Dietary

Allergens