Soup & salads · The home kitchen
Fattoush
Fattoush gives a shared meal a lively change of texture. Crisp vegetables meet toasted bread and a dressing led by lemon and sumac. The order of assembly matters: prepare everything in advance if you wish, but keep the pita dry until just before the salad reaches the table. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Fattoush recipe
- Serves
- 4
- Prep
- 25 min
- Cook
- 10 min
- Rest / chill
- 0 min
- Total
- 35 min
Ingredients
- 1 large pita bread, split into thin layers
- 2 tbsp olive oil for pita
- 1 small romaine heart, chopped
- 2 tomatoes, diced
- 1 cucumber, diced
- 4 radishes, thinly sliced
- 2 spring onions, sliced
- 15 g parsley, chopped
- 10 g mint, chopped
- 3 tbsp lemon juice
- 3 tbsp extra-virgin olive oil for dressing
- 1 tsp ground sumac
- 1 small garlic clove, grated
- 1 tsp pomegranate molasses
- 1/2 tsp fine salt
- 1/4 tsp black pepper
Method
Heat oven to 190°C/375°F. Tear pita into bite-size pieces, toss with 2 tbsp oil and spread on a tray. Bake for 8–10 minutes, turning once, until golden and crisp; cool.
Wash and dry lettuce and vegetables. Combine lettuce, tomatoes, cucumber, radishes, spring onions, parsley and mint in a large bowl.
Whisk lemon juice, 3 tbsp olive oil, sumac, garlic, pomegranate molasses, salt and pepper until combined.
Toss vegetables with dressing immediately before serving. Add pita last and toss briefly so some pieces remain crisp.
Taste a dressed leaf and adjust lemon or salt if needed. Serve straight away.
Make it your own.
- Keep pita separate until the last moment.
- A mix of lettuce, juicy tomato and crunchy radish gives the salad variety.
- Sumac is tart; add the measured amount before deciding whether more lemon is needed.