I realize this is the third fattouche recipe on the blog. There was the classic version, the Lebanese version, and now my own special version. What makes this particular version the best, is that it’s the result of a series of tweaks over the span of years to yield the best results demanded over and over by whoever has tasted it.In it are the classic fattouche ingredients, like lettuce, tomato, cucumber, and fried Lebanese pita bread, but these are also come other ingredients, like fresh pomegranate arils, sweet colored peppers, grated carrot, and loaded with fresh coriander and fresh whole mint leaves. Do not skimp on the fresh herbs. What really makes the fattouche Maryam’s fattouche is the exceptional tangy pomegranate molasses and dried mint dressing ever so delicately laced with a hint of garlic.
1 cup cherry tomato, halved
1 red or yellow capsicum, medium dice
2 small cucumbers, medium dice
2-3 spring onions, thinly sliced
1 large carrot, roughly grated
1 cup pomegranate arils
2 cups roughly chopped lettuce
1 cup chopped fresh coriander
1/2 cup whole mint leaves
1/2 cup radishes, thinly sliced
2 small Lebanese pita bread, diced and fried
3 tsp sumac
2 tsp dried mint
1 tsp sugar
1 1/2 tsp salt
4 Tbsp pomegranate molasses
2 Tbsp water
2 garlic cloves
6 Tbsp olive oil
Combine all the salad ingredients in a large bowl, ending with the fried pita bread.
Make the dressing: peel the garlic cloves and lay a chef’s knife on the flat side over the garlic and pound it once and hard to bruise it.
Put the cloves in a jar and add the remaining dressing ingredients except of the olive oil.
Shake the jar well then add the oil and shake again.
Note that the longer the dressing sits the better the flavors develop. You can make it the day before and store it in the refrigerator.
To serve, fish out the garlic cloves from the dressing and discard.
Pour the dressing over the salad just before serving and toss to coat.