Recipe
Fattoush
فتوش
The one salad that improves the bread it is made with: flatbread crisped in the oven, tomatoes at their ripest, and a lemon and za'atar dressing poured at the very last moment.
- 25 minutes
- Serves 4
Ingredients
- 2 Jannat large flatbreads, torn into pieces
- 5 tbsp Jannat extra virgin olive oil
- 3 ripe tomatoes, in wedges
- 2 small cucumbers, thickly sliced
- 1 small red onion, finely sliced
- 100 g Jannat black olives in oil, halved
- 1 small bunch flat-leaf parsley, roughly chopped
- 1 tbsp Jannat za'atar blend
- 1 tsp sumac
- Juice of 1 lemon
- Salt
Method
Heat the oven to 200°C. Tear the flatbread into rough pieces, toss them with two tablespoons of the olive oil and a pinch of salt, and bake for eight to ten minutes until crisp and barely coloured. Let them cool completely — they have to be cold and brittle when they meet the dressing, or they soften on the way to the table.
Put the tomatoes, cucumber, onion, olives and parsley in a wide bowl. Wide, not deep: fattoush is dressed at the last moment, and a deep bowl crushes the bottom third of it under the weight of the rest.
Whisk the remaining olive oil with the lemon juice, the za’atar, the sumac and a good pinch of salt until it thickens slightly and stops separating.
Pour the dressing over the vegetables and fold once. Add the bread, fold once more, and take it straight to the table while it still cracks.
