Those brackets are not decoration — they are Foodakl's own read of this photograph, drawn where the app found each part of the plate.
Fattoush
Also known as فتوش · fatoush · fattoosh · bread salad with sumac
Crisp lettuce, cucumber, tomato and torn fried bread under a dressing sharp with sumac and pomegranate molasses. The crunch fades as you eat — by design.
Typical serving
280 kcal
usually 220–360 kcal
 Protein | 6 g |
|---|---|
 Carbs | 33 g |
 Fat | 14 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- sumac and pomegranate molasses — those two are what make it fattoush rather than a chopped salad
Ingredients
Serves 2 · dimmer marks are storecupboard
- 1pita breads — stale is better than fresh
- 2 tbspolive oil
- 1 smallcos lettuce
- 3tomatoes
- 1cucumber
- 1 handfulradishes and spring onions
- 1 bunchflat parsley and mint
- 2 tspsumac
- 1 tbsppomegranate molasses
- 1lemon
Method
4 steps
chop · 10mBread torn into rough pieces, everything else cut into big honest chunks. Fattoush is not a finely chopped salad and small pieces go limp.
fry · 6mBread crisped in a dry pan or with a little of the oil until it snaps, then salted and left to cool so it stays brittle.
fold · 4mWhisk the rest of the oil with lemon, molasses, most of the sumac and salt, and toss the vegetables and herbs through it.
finish · 2mBread in at the very last moment, the last of the sumac over, and to the table immediately. Dressed early it is a bowl of wet bread.
Worth knowing
Fattoush belongs to the fattat family of dishes built to use up stale bread; the salad exists so the bread is never wasted.
Sumac, the sour red dust on top, is one of the most antioxidant-dense spices in common kitchen use.
More from the Middle Eastern kitchen
Closest in calories
Browse macros for every Middle Eastern dish Foodakl can log: Middle Eastern · Turkish · Gulf · Levantine · Persian
Eaten it? Don't type it.
Point the camera at the plate. Foodakl names what's on it, counts what matters, and keeps the record — no database, no dropdowns. Your photo is read, never kept by us.