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Fattoush salad with pomegranate and sumac

Fattoush salad with pomegranate and sumac

Traditionally, it is a salad of cucumber, tomato, crispy bread, herbs, pomegranate molasses and sumac. We have honoured the traditional recipe, but we also like to add the best herbs we have.






Nadia Zerouali, Merijn Tol


4Lebanese cucumbers

8small tomatoes

sprigs of mint, oregano, tarragon, parsley, basil and dill

2–3little gem lettuces

3flatbreads, torn

olive oil



100 ml(3½ fl oz) pomegranate molasses

1garlic clove, finely chopped

lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Halve the cucumbers lengthways and slice them on the diagonal. Cut the tomatoes into quarters. Pick the leaves from the herbs and cut the lettuce into strips.

2. Mix the torn flatbread with some oil, salt and a sprinkling of sumac and cook under the grill (broiler) until golden brown and crisp.

3. Mix the pomegranate molasses with 200 ml (7 fl oz) of olive oil, the garlic, 1 tablespoon sumac, some lemon juice and salt to taste.

4. In a salad bowl, combine the vegetables and herbs with your hands. Just before serving, add the bread, drizzle with the dressing and toss so that everything is nice and coated. For a quick variation, simply sprinkle the salad with some olive oil, salt and pomegranate molasses.

Recipe and images from Souk Feasting at the Mezze Table by Nadia Zerouali and Merijn Tol, Smith Street Books, RRP $49.99

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