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

Ingredient Substitutions

• Instead of Romaine Lettuce: Iceberg lettuce, Butter lettuce
• Instead of Radish: Daikon radish
• Instead of Persian Cucumber: English cucumber, regular cucumber (seeded)
• Instead of Bell Pepper: any sweet bell pepper
• Instead of Cherry Tomatoes: Grape tomatoes
• Instead of Green Onion: Scallions
• Instead of Fresh Mint Leaves: Dried mint (use less)
• Instead of Fresh Parsley: Cilantro
• Instead of Lemon Juice: Lime juice
• Instead of Extra‑Virgin Olive Oil: Avocado oil
• Instead of Salt: Table salt (use less)
• Instead of Pomegranate Molasses: Balsamic reduction, pomegranate juice + honey
• Instead of Pita Bread: Flatbread, store‑bought pita chips
• Instead of Dried Mint: Additional fresh mint

Equipment Needed

• Cutting Board
• Chef's Knife
• Mandolin Slicer (optional)
• Mixing Bowl
• Small Bowl
• Measuring Spoons
• Citrus Juicer (optional)
• Skillet or Deep Pan
• Tongs or Slotted Spoon
• Spatula
• Serving Platter

Critical Steps — Do Not Skip

• Emulsify the dressing with the correct lemon‑to‑oil ratio.
• Fry pita pieces in hot oil until golden and crisp.
• Toss the salad gently right before serving to preserve texture.
• Finish with a final drizzle of pomegranate molasses for authentic flavor.

Chef Tips from the Video

• Rinse lettuce in ice water and spin dry for extra crunch.
• Add a pinch of sumac to the dressing for an authentic tangy note.
• Use a mandolin for uniform radish match‑sticks; it speeds up prep dramatically.
• If pomegranate molasses is too thick, thin it with a splash of warm water.

Troubleshooting

Storage

Refrigerator: Store dressing in a sealed jar for up to 1 week. Keep chopped vegetables separate and combine just before eating.

Freezer: Not recommended for fresh herbs or lettuce; pita chips can be frozen in an airtight bag for up to 2 months.

Room temperature: Serve immediately. If left out longer than 2 hours, the lettuce may wilt.

Make-Ahead Tips

• Prepare the dressing a day ahead and store it in the refrigerator; it will deepen in flavor.
• Fry the pita chips up to 2 hours ahead, let them cool, then store in an airtight container; re‑crisp in a hot oven for 3 minutes before serving.

Frequently Asked Questions