Fattoush is a salad eaten throughout the Levant region. I grew up eating this salad, especially during the month of Ramadan. I find it so refreshing after a day of fasting, and leftovers are great for suhoor. Talk about killing two birds… Fattoush’s components are very forgiving, and the dressing is so simple. I decided to pair it with m’sakhan roll bites, and it was out of this world. I’m telling you, it’s my favorite thing to make now.
Ingredients
m’sakhan rolls
- 1 boneless chicken breast fully cooked and shredded
- Markook lavash bread
- 1 medium onion diced
- 1/4 cup olive oil
- 1 tsp. Cumin (ground)
- 1 tsp. Anise (ground)
- 2 tbs. Sumac
- Fattoush salad:
- Lettuce
- Tomatoes
- Cucumber
- Red onion
- Radishes
- Pomegranate seeds (optional)
- 1/2 lemon diced with peel
- Parsley (chopped)
- Fresh mint leaves
Dressing
- Olive oil
- Lemon juice
- 1 tsp. Sumac
- 1 tbs. Pomegranate molasses
- Salt and black pepper
- Pita bread chips
Instructions
- Cook the chicken with any flavoring you like, you can also use rotisserie chicken.
- Cook the onions in olive oil and a bit of salt until tender add the spices above and cook another 30 seconds, add the chicken and stir to combine. Let cool.
- Cut the markook lavash bread in 4 even rectangle’s, fill each piece and roll like a cigar. Make sure to secure the end with a paste made of flour and water.
- Preheat oven to 375 F.
- Brush a nonstick pan with olive oil place the rolls and brush the top with olive oil (I baked 5 and saved the rest in the freezer).
- Bake covered with aluminum foil on the middle rack 5-8 minutes until they’re toasted.
- After done cut in 3.
- Assemble the salad there’s really no ratio as far as the vegetables, it’s a personal preference.
- For the dressing in jar add 1:2 olive oil to lemon juice the rest of the ingredient and shake well.
- Add the dressing to the salad and mix well top with pita chips and the m’sakhan bites. Enjoy.