Fattoush Dressing (Lebanese Sumac Vinaigrette)

August 9, 2009

Fattoush Dressing (Lebanese Sumac Vinaigrette) - kvalifood.com

The dressing for fattoush salad, built on olive oil, lemon juice, sumac, and pomegranate molasses. It is tangier than a standard vinaigrette and should be applied just before serving so the pita crisps stay crunchy.

Makes ca. 150 ml / serves 6

Ingredients

80 ml extra virgin olive oil (1/3 cup)
60 ml fresh lemon juice (~1 large lemon)
1 tbsp pomegranate molasses
2 garlic cloves (~10 g), finely grated or crushed
2 tsp ground sumac
1/2 tsp salt
freshly ground black pepper

Directions

Crush or finely grate the garlic and combine with the salt in a small bowl.
Add the lemon juice, pomegranate molasses, and sumac. Whisk to combine.
Add the olive oil and whisk until the dressing is combined. It will not fully emulsify, which is normal.
Taste and adjust salt, lemon, or sumac to preference. Use immediately – pour over fattoush salad and toss just before serving.

Notes

For a bolder, more traditional version, double the sumac to 4 tsp and increase pomegranate molasses to 2 tbsp.
Pomegranate molasses is not optional. It gives fattoush dressing its distinctive sweet-tart depth.
Use good quality sumac with a bright, fruity tartness. Old sumac tastes dusty and flat.
The dressing does not keep well once garlic is added. Make it fresh each time.