A vibrant salad of crispy fried flatbread pieces, fresh vegetables, herbs, and a tangy sumac-lime dressing. This Kuwaiti take on the classic Levantine salad adds Gulf spices for a distinctive local twist.
Ingredients
2 round flatbreads, torn and fried crispy
3 tomatoes, diced
2 cucumbers, diced
1 cup radishes, sliced
1 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
3 green onions, sliced
2 tbsp sumac
Juice of 2 limes
3 tbsp olive oil
1 tsp dried lime powder
Salt and pepper
Instructions
1Tear flatbread into bite-sized pieces. Fry in oil until golden and very crispy, or bake at 200C for 8 minutes. Set aside.
2Dice tomatoes, cucumbers, and slice radishes. Chop parsley, mint, and green onions. Combine in a large salad bowl.
3Whisk together lime juice, olive oil, sumac, dried lime powder, salt, and pepper to make the dressing.
4Pour the dressing over the vegetables and herbs. Toss well to coat everything evenly with the tangy sumac mixture.
5Add the crispy bread pieces just before serving and toss once more. The bread should stay crunchy at this stage.
6Serve immediately as a side dish. The contrast between crispy bread and juicy vegetables is the soul of this salad.
Did You Know?
The dried lime powder in the Kuwaiti version gives this fattoush a unique Gulf tang that Levantine versions lack.