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Reviewed: Nov. 4, 2008

i really love this salad. i've been looking for its recipe ever since i left lebanon

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2 users found this review helpful

Reviewer:

zizo340

	Cooking Level: Professional Home Town: Bellevue, Washington, USA
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Reviewed: Jun. 14, 2008

wow - this is exactly like the fattoush at my favorite lebanese restaurant in detroit. now living in new mexico, i had bit of a time tracking down the sumac. i made it without and then the next day, at a flea market, i discovered a spice stall run by an egyptian man who was selling sumac. how fortuitous! the next day i made again WITH the sumac - perfect!

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4 users found this review helpful

Reviewer:

aimala66


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Reviewed: Jun. 12, 2008

I love Fattoush, I grew up with it as a kid. One suggestion I have is to toast the pita bread in an oven/toaster oven until crispy, break it into bite size pieces and mix it into the salad. It is a healthier option than frying the pita as another user mentioned, and adds a nice crunch to the fattoush.

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10 users found this review helpful

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johnnyblaze1


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Reviewed: Mar. 3, 2008

Fattoush does not require: cornstarch, arugula, parsley. I love fattoush, it's one of the most zesty, delicious and easy to make salads!

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2 users found this review helpful

Reviewer:

lighthouse4life


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Reviewed: Oct. 31, 2007

This was not the fattoush flavor that I was looking for, but still pretty good. I used bottled lemon juice instead of fresh, and I think that was the problem. I'll definately make this again using fresh juice.

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2 users found this review helpful

Reviewer:

thegeeseys

	Cooking Level: Intermediate Living In: Fresno, California, USA
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Reviewed: Oct. 20, 2007

This is a very good, healthy recipe. I made it twice. The first time exactly as directed (except I used all Romaine and no purslane or arugula.) The second time, I made the dressing with 2 Tbsp. extra virgin olive oil and doubled the sumac. I liked it better the second time. This entire recipe was devoured in one sitting by two people. :-)

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4 users found this review helpful

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crimmy

	Cooking Level: Expert Home Town: Port Huron, Michigan, USA Living In: Detroit, Michigan, USA
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Reviewed: Oct. 2, 2007

thought the recipe was pretty good i make fattoush all the time the only difference is i dont use constarch in the dressing and i add red onion and raddishes for more flavor!!

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12 users found this review helpful

Reviewer:

ronya

	Cooking Level: Expert Home Town: Mesa, Arizona, USA
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Reviewed: Jul. 12, 2007

I am finding that I just LOVE Lebanese, Armenian, and Greek recipes - this one sounds wonderful. I intend to try it tomorrow - just hope I can find the sumac and the purslane (sp?) here in Massachusetts. I wonder if there is a substitute for either one, if not - or where to find the two. I can almost taste the salad as I write - we had yummy tabbouleh tonight from this site - used a combination of suggestions plus my memories of the first tabbouleh I ever ate. This salad sounds rather like a "green" form of tabbouleh, with many of the same flavors!

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6 users found this review helpful

Reviewer:

STARGRAMMA


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Reviewed: Oct. 26, 2006

This is a great recipe along with the Lebaneese Chicken & Potatoes, also from this site. If you have access to garlic pita chips sold like potato chips, use that instead and this becomes a quick dinner meal.

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3 users found this review helpful

Reviewer:

audreyred


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Reviewed: May 2, 2006

I continue to be amazed by how great the recipes are on this site. This salad is so good. I fried the pita bread and put it in the salad (so much better this way). The idea came from a resturant here in Ann Arbor. The dressing is awesome. I will use this dressing in more salads. You can also add feta if you like.

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13 users found this review helpful

Reviewer:

MYRRISA


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