Fattoush — country by country
The bread salad of Ramadan tables — crunchy, tangy, impossible to stop eating.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇱🇧 Lebanon
✨ Sumac-heavy dressing with pomegranate molasses; purslane leaves when in season.
Only in Lebanon
- romaine or purslane
- radishes
- sumac
- lemons, juiced
🇸🇾 Syria
✨ Garlicky dressing, generous dried mint, and sweet-sour depth from extra pomegranate molasses.
Only in Syria
- green pepper
- garlic, crushed
- dried mint
- lemon, juiced
🤝 Both use
- pita bread
- cucumbers
- tomatoes
- pomegranate molasses
- olive oil
🇱🇧 Lebanon
⏱ 25 minA garden in a bowl, sharpened with sumac and crowned with fried or toasted bread shards.
✨ What makes it special
Sumac-heavy dressing with pomegranate molasses; purslane leaves when in season.
🇸🇾 Syria
⏱ 25 minIn Damascus, fattoush often welcomes mint, more garlic, and a deeper pour of pomegranate molasses.
✨ What makes it special
Garlicky dressing, generous dried mint, and sweet-sour depth from extra pomegranate molasses.