Fattoush Dressing (Lebanese Sumac Vinaigrette)
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.
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