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Fatoush salad

This is the most renowned salad in Ramadan across the Levant. It highlights the necessity of fibre and consuming raw and fresh vegetables.



  • 1 cos-romaine lettuce
  • 3 mini cucumbers
  • 2 medium vine tomatoes
  • 1 green pepper
  • 1 red pepper
  • 1 small bunch parsley
  • 4 sprigs spring onions
  • Handful of fresh mint leaves
  • 1 Arabic bread cut into squares and deep fried


  • 1 ½ juice of lemon
  • 25 ml olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp pomegranate molasses
  • 1 tsp sumac
  • Salt to taste


  1. Wash the vegetables thoroughly and chop them accordingly. Slice the cucumbers and tomatoes and roughly chop the peppers and lettuce. Finely chop the herbs like parsley, mint and spring onions.
  2. Cut Arabic bread into squares and deep fry them in vegetable oil. Place on a kitchen paper to get rid of excess oil and sprinkle some of the sumac on top. Leave on the side and serve on the table after mixing the fatoush salad.
  3. Into a little bowl mix the dressing and pour over the salad and then mix. Serve and top it up with Arabic bread.

Contribution by:

Lina Saad
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Lina Saad is a TV Chef, international award winning author of Ramadan Express and The Land of White. She was also featured in “The Story of Ramadan”, available on Netflix.

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