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Fattoush

Mario Haddad of the Lebanese Academy of Gastronomy
  • minutes
  • Serves 6 to 8

INGREDIENTS

2 cups

Flat-leaf parsley, loosely packed leaves

2

Garlic cloves, small

2

Little gem or baby romaine lettuces

1/2 tsp

Mint, dried

1 cup

Mint, fresh leaves

1 lb

Persian cucumbers

6

Scallions

3

Tomatoes, medium ripe

3 tbsp

Lemon juice, fresh

2 tbsp

Pomegranate molasses

2

Kosher salt

4 tsp

Sumac, ground

1

Sumac, Ground

1 cup

Olive oil, extra-virgin

2 tsp

White wine vinegar

2

8-inch-diameter pita breads

2 cups

Purslane leaves or additional 3/4-inch-strips romaine lettuce