Posted on: February 18th, 2010 by admin No Comments

One of my favorite salads of all time is fattoush, Lebanese bread salad. On a hot day when you don’t feel like a massive meal, fattoush is most definitely the answer. I first had it at Mecca Bah in Manuka, where they make theirs with large chunks of bread instead of the traditional pita. I think we just ordered it because my friend Kit and I enjoyed saying it so much, but it quickly became a favorite.



  • 2 ripe tomatoes
  • 2 Lebanese cucumbers
  • 2 radish, thinly sliced
  • 1 shallot, thinly sliced
  • 1 c flat leaf parsley, roughly chopped
  • 1/2 c mint, roughly chopped
  • 2 pita breads
  • Extra virgin olive oil for frying


  • 1 clove garlic, very finely chopped
  • 2 tsp fresh sumac (a red spice, you should find it in the grocery store)
  • 2 Tbsp lemon juice
  • 1/4 c extra virgin olive oil
  • Sea salt and freshly ground black pepper

Wash the tomatoes and cucumber and chop into rough cubes. Mix together in a large bowl and add the sliced shallot, and the herbs. Season with a little sea salt and set aside.

To make the dressing add all the ingredients together in a jar and shake it up. Pour about half over the salad.

Heat the oil in a saucepan over medium heat. Cut the pitas into quarters and then pop into the pan, in batches, turning, for 1 to 2 minutes or until crisp and lightly golden. Once all the bread is fried, blot the excess oil with paper towel and break the bread into smaller pieces while adding to the salad.

Toss the whole thing and add more dressing if desired.

Song for this recipe: ‘Bird stealing bread’ – Iron and wine Iron & Wine - The Creek Drank the Cradle - Bird Stealing Bread

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