Okay, the name sounds funny and not really appetizing. What is it? The easy answer: marinated vegetables served as a side dish or on top of other items, such as chicken shawarma or Middle Eastern Pork Stew. I also ate the left overs last night on a grilled hamburger with avocado. Needless to say, it is very versatile.
Traditional fattoush has two ingredients no readily available in the states: pomegranate molasses and sumac. Instead of ordering and having these items shipped, I substituted. Balsamic vinegar reduced with honey served as a sweet syrup instead of pomegranate molasses. Lemon zest was the tart and sour substitute for sumac. If you have the actual of either, feel free to omit the substitutions.
Time: 1 hour 15 minutes
Yields: 2 cups
2. Combine balsamic mixture, lemon juice, lemon zest, crushed garlic cloves, sea salt and black pepper. Whisk together.
3. Combine all ingredients in a medium bowl and toss. Refrigerate for at least 1 hour.
4. Serve using a slotted spoon. Enjoy your fattoush!