Lebanese Fattoush

SpiceBreeze

Fattoush is a beloved Lebanese salad with endless regional and family variations. Especially perfect for warm weather, it’s built around crunchy, fresh vegetables—each household choosing its own mix for a personal touch.

The Key: Sumac and Crisp Flatbread

What gives fattoush its signature flavor is sumac, a crushed red berry with a tart, lemony taste. It’s a staple in Middle Eastern cuisine and brings a bright zing to the dish. Paired with toasted flatbread pieces (think Middle Eastern croutons), it creates the perfect balance of texture and flavor.

Make It a Meal

Fattoush shines on its own, but it also pairs beautifully with grilled chicken, beef, or vegetables seasoned with our Lebanese Baharat blend. For a plant-based twist, toss in dry-roasted garbanzo beans for a satisfying, protein-rich addition.

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hands-on time 30

Course Main Course

Cuisine Lebanese

Servings

Ingredients

Salad Base

3 cups lettuce cut into 1/2-inch strips

Firm Ingredients

1 Persian cucumber
1/2 yellow bell pepper
1/2 cup red radish halved and sliced

Soft Ingredients

1 medium tomato

Protein

1 lb chicken breast tenders, or thighs

Crunchy Toppings

2 pita bread cut into 1x1 inches chips

Fresh Herbs

1/2 cup flat parsley or mint chopped

Dressing

lemon juice
olive and vegetable oil
pomegranate molasses or syrup optional

Fattoush Culinary Spice Kit

Pouch [1] Allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, and ginger for the protein
POUCH [2] Sumac for the salad

Optional

sliced onions, and/or grated garlic
dry-roasted pre-cooked garbanzo beans
Serve with extra pita bread

Instructions

Dry-Marinade

Cut chicken into 1/4-inch thin strips.
Rub them with salt to taste and all Fattoush [1] spices until all strips are evenly coated.
Place chicken in a sealed bag or container and let marinate in the fridge overnight.

Salad Dressing

In a CUP, mix 1 tbsp lemon juice, Fattoush [2] spices, salt to taste, and 1-2 tbsp olive oil.

Salad

Cut vegetables into bite-size pieces.
In a large BOWL, add all vegetables, herbs, and the dressing. and toss lightly.

Fry

In a PAN, heat 2 tbsp olive oil over medium heat.
Fry pita chips in several batches until crisp. Take them out and set aside.
In the same PAN, heat 2 tbsp vegetable oil over high heat.
Fry chicken strips until they turn brown.

Serve

Serve salad, pita chips, and chicken in separate bowls.
Everyone can create a salad plate with pita chips and chicken to taste.
Enjoy!

Notes

▪ Substitute chicken with sirloin beef, or vegetables*.

▪ Substitute pita bread with any flatbread.

▪ Top meat with a tahini or yogurt sauce*.

▪ Make Shawarma instead*.

*For all recipes click here.