My Mom’s Fattoush Recipe (Ramadan Chronicles Pt. 4)

Ingredients

• 1 head Romaine Lettuce (washed, trimmed, sliced into thin strips)
• 5 pieces Radish (thinly sliced into match‑sticks using a mandolin or sharp knife)
• 2 pieces Persian Cucumber (cut in half lengthwise then sliced into thin half‑moon coins)
• 1 piece Bell Pepper (preferably red, sliced into thin strips)
• 1 cup Cherry Tomatoes (halved)
• 4 stalks Green Onion (thinly sliced)
• 0.25 cup Fresh Mint Leaves (packed, rolled and sliced thin)
• 0.25 cup Fresh Parsley (chopped)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 6 tablespoons Extra‑Virgin Olive Oil (good quality, preferably cold‑pressed)
• 0.5 teaspoon Salt (kosher or sea salt)
• 1 tablespoon Pomegranate Molasses (adds sweet‑tart depth)
• 2 pieces Pita Bread (cut into thin strips and cubes, fried until crisp)
• 1 teaspoon Dried Mint (for garnish)

Instructions

1. Prepare the Lettuce

   Wash the romaine head, pat dry, remove the core, and slice the leaves into thin strips.

   Time: PT3M

2. Slice the Radish

   Trim the radish ends and slice into match‑stick sized pieces using a mandolin or a sharp knife.

   Time: PT2M

3. Cut the Cucumbers

   Halve each Persian cucumber lengthwise, then slice into thin half‑moon coins.

   Time: PT2M

4. Slice the Bell Pepper

   Remove the stem and seeds, then cut the pepper into thin strips.

   Time: PT2M

5. Halve the Cherry Tomatoes

   Slice each cherry tomato in half and set aside.

   Time: PT2M

6. Slice Green Onions

   Trim the root ends and slice the green onions thinly.

   Time: PT1M

7. Prepare Fresh Herbs

   Roll the mint leaves into a tight roll and slice thinly; chop the parsley.

   Time: PT2M

8. Make the Dressing

   In a small bowl whisk together 2 Tbsp lemon juice, 6 Tbsp extra‑virgin olive oil, ½ tsp salt, and 1 Tbsp pomegranate molasses until emulsified.

   Time: PT3M

9. Fry the Pita Chips

   Heat a skillet over medium‑high heat, add enough olive oil to shallow‑fry, then add the pita strips and cubes. Fry until golden and crisp, about 2‑3 minutes, then remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

10. Assemble the Salad

    In a large mixing bowl combine lettuce, radish, cucumber, bell pepper, tomatoes, green onion, mint, and parsley. Drizzle the dressing over the vegetables and toss gently. Add the crispy pita chips, sprinkle dried mint, and finish with a drizzle of extra pomegranate molasses.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g