SaladslunchVegetarianPescatarianVeganDairy-freeNo added sugar

Fattoush

Name: Fattoush
Yield: 7 servings
Cuisine: Salads
Ingredients: ½ cup water; 1 teaspoon cornstarch; ⅓ cup lemon juice; 2 cloves garlic, minced; 2 teaspoons sumac powder; Salt to taste; Ground black pepper to taste; 1 head romaine lettuce, torn into bite-size pieces; 1 medium cucumber, diced; 2 large tomatoes, diced; 4 green onions, chopped; ¼ cup chopped fresh flat-leaf parsley; ¼ cup chopped fresh mint; 1 green bell pepper, seeded and chopped; 1 cup chopped purslane; ½ package (5 ounces) arugula (rocket); 4 pita rounds, toasted and torn into pieces

Fattoush is a Lebanese salad, good for hot weather. The recipe uses two unusual ingredients: sumac and purslane. Ground sumac consists of the red sumac berries, and it used in Middle Eastern, particularly Lebanese, cooking. Purslane is a succulent with a lemony flavor, and it makes a nice salad green.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

½ cup water
1 teaspoon cornstarch
⅓ cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
Salt to taste
Ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
½ package (5 ounces) arugula (rocket)
4 pita rounds, toasted and torn into pieces

Ingredients for 7 servings (1.9 kg) · the original recipe

Method

1
Mix the water and cornstarch in a small saucepan over medium-high heat until thickened.
Stovetop
2
Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper.
3
Refrigerate until ready to use.
4
In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula.
5
Toss with the dressing, and serve with pita.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.