Best serve with Mujadarah-Burgul & Lentil pilaf. Kabab as well...


  • 1/2 Lebanese round bread (pitta), toasted

  • 3 medium firm tomatoes, washed and chopped

  • 3 slender cucumbers (250g\9 oz), washed and chopped

  • 3 medium radishes (250g\9 oz) (1 cup), washed and chopped

  • 4 spring onions, washed and coarsely chopped

  • 1 medium onion (1/4 cup), roughly chopped

  • 1/2 cup lemon juice

  • 2 cloves garlic, crushed with a pinch of salt

  • 1/2 teaspoon dried mint

  • 2tablespoonsvinegar

  • 1/2 cup olive oil

  • 1 cup coarsely chopped fresh mint leaves

  • 1 cup coarsely chopped parsley

  • 1 cup small purslane leaves

  • 1/2teaspoongroundsumac

  • 1/2 cup coarsely chopped sweet green pepper

  • 1 teaspoon salt

  • 8 crisp cos (2 cups) lettuce leaves, torn into bite size pieces


  • 1.

    Break toasted bread into small pieces and keep aside.

  • 2.

    Wash the chopped mint, parsley and purslane, then drain well.

  • 3.

    Mix crushed garlic with salt, oil, vinegar, dried mint, lemon juice and ground sumac and keep aside.

  • 4.

    Put all ingredients in a serving bowl. Add toasted bread pieces and dress with garlic mixture, mix well.

  • 5.

    Serve fattoush if you wish garnished with additional toasted bread

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