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No. 0081 Lebanese Free recipe

Sumac Fattoush with Crisp Pita Chips

Crackly fried pita shards dusted with sumac crown a tangle of lettuce, purslane-style greens, ripe tomato, cucumber and pomegranate seeds. The tart pomegranate molasses and lemon dressing pools at the bottom of the bowl, so every chip picks up a little on the way to your plate.

4.5 from 239 cooks

Fattoush with fried pita chips, pomegranate seeds, tomato, cucumber and lettuce in turquoise bowl
Photo: Anthony Rahayel on Pexels
Prep
25 min
Cook
10 min
Total
35 min
Serves
4
Level
Medium
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Method 5 steps

  1. Heat the vegetable oil in a skillet to about 350 F. Fry the pita squares in batches for 1 to 2 minutes until deep golden, then drain on paper towels and sprinkle with 1 teaspoon sumac and a pinch of salt.

  2. Whisk the pomegranate molasses, lemon juice, olive oil, garlic, remaining sumac and 1/2 teaspoon salt.

  3. Combine the lettuce, spinach, tomatoes and cucumber in a wide bowl.

  4. Pour most of the dressing over the vegetables and toss gently.

  5. Pile the pita chips on top, scatter the pomegranate seeds and drizzle the remaining dressing. Serve immediately while the chips are crisp.

Tap a step to mark it done.

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