Faten's Idlibi Fattoush
A Levantine bread salad elevated by Idlib's grassy first-press olive oil and a generous hand with sumac — crisp toasted flatbread shards, ripe summer vegetables, and an aggressively tart dressing that tastes like a Lebanese summer afternoon.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 pieces Day-old flatbread (pita or saj bread)
- 3 medium, cut into rough chunks Ripe tomatoes
- 3 medium, halved and sliced Persian or Lebanese cucumbers
- 1 small head, roughly torn Romaine lettuce or purslane
- 6 whole, thinly sliced Red radishes
- 4 whole, thinly sliced Spring onions
- 1 bunch, leaves only Fresh flat-leaf parsley
- 1/4 cup, roughly torn Fresh mint leaves
- 2 tsp Sumac
- 60 ml Idlib olive oil (or best available extra virgin)
- 3 tbsp Fresh lemon juice
- 1 tbsp Pomegranate molasses
- 1 clove, crushed to a paste Garlic
- 1 tsp Salt
Instructions
- Tear or break the flatbread into irregular pieces about 3–4cm across. Toast in a dry skillet over medium-high heat, turning often, until fully crisp and golden with some charred edges — about 5–7 minutes. Set aside to cool completely.
- Whisk together the olive oil, lemon juice, pomegranate molasses, crushed garlic, and salt to make the dressing. Taste and adjust — it should be bracingly tart.
- In a large serving bowl, combine the tomatoes, cucumbers, radishes, spring onions, torn lettuce or purslane, parsley, and mint.
- Pour three-quarters of the dressing over the salad and toss gently.
- Add the crisp bread shards to the salad and toss briefly — just enough to coat them in dressing without breaking them.
- Drizzle the remaining dressing over the top, then dust generously with sumac.
- Serve immediately — fattoush waits for no one.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Faten's Idlibi Fattoush?
A Levantine bread salad elevated by Idlib's grassy first-press olive oil and a generous hand with sumac — crisp toasted flatbread shards, ripe summer vegetables, and an aggressively tart dressing that tastes like a Lebanese summer afternoon.
Where is Faten's Idlibi Fattoush from?
Faten's Idlibi Fattoush comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Faten's Idlibi Fattoush vegetarian or vegan?
As written, Faten's Idlibi Fattoush uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of sumac in Faten's Idlibi Fattoush?
The sumac called for here is part of the traditional recipe and gives Faten's Idlibi Fattoush its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Faten's Idlibi Fattoush?
In a Syrian salads spread, Faten's Idlibi Fattoush is served as a fresh side to grilled meats, roasted vegetables, or a mezze spread, and pairs well with warm bread.
Can I make Faten's Idlibi Fattoush ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.