Modern Israeli Cuisine - Fattoush
Deconstructing Modern Israeli Cuisine - Fattoush
Fattoush is a staple of Middle Eastern cuisine and is commonly served tableside during meals throughout the Levant. Although originally from Northern Lebanon, this “bread” salad is an everyday accompaniment to meals in Israel, Egypt, Iran, Syria, and throughout the rest of the Middle East and Mediterranean.
The name “Fattoush” is derived from the Arabic word “fatteh,” meaning “crushed or “crumbled” and was originally created as a way for farmers to use leftover scraps of flatbread or pita. By frying them in olive oil and adding vegetables and herbs and a tangy dressing, the waste from bread-making became a healthy and filling brand new dish.
Fattoush is one of many variations on “fatteh” dishes that use crispy fried or toasted bread mixed with additional ingredients. In Egypt, Fatteh refers to a dish made with crushed pita covered with blended chickpeas and garlic, lemon and tahini.
What Is Fattoush?
Fattoush always contains toasted or fried bread, usually flatbread or pita, and is typically combined with mixed greens such as lettuce and purslane, cucumbers, tomatoes, and radishes, green onions, and fresh herbs – especially parsley and mint. Other fresh and seasonal vegetables can be added as well as nuts, fruits, and seeds.
The greens and fried flatbread are tossed in an olive oil-based dressing containing garlic, lemon or lime juice, and sumac or za’atar – a classic combination that delivers a bright and beautifully balanced tart and tangy flavor profile. Pomegranate syrup is often added to bring a sweet-sour note, especially in Israeli variations.
Like all true “traditional” dishes, there are as many regional variations of fattoush as there are families to eat them. Sometimes greens are omitted altogether, traditional Lebanese variations often add fresh pomegranate perils, in Iran, tahini, yogurt and dill are included, and throughout the Mediterranean you’ll find additions such as sweet paprika and even feta cheese.
Fattoush At Saba
Like so many Israeli dishes, Fattoush lends itself to creative interpretation. At Saba, Chef Alon Shaya’s flagship restaurant in New Orleans, the fattoush pays homage to the Middle Eastern classic while embracing the influences of Mediterranean versions and even the traditional panzanellas of Italy combined with a bounty of Louisiana ingredients including vibrant local squash, almonds, dates, citrus, and bread from the famous Bellegarde bakery of New Orleans.
About Chef Alon Shaya
Alon Shaya is Chef-Partner of Pomegranate Hospitality, which includes Saba in New Orleans, Safta in Denver, and both Miss River and Chandelier Bar at the Four Seasons Hotel New Orleans.
He is the author of Shaya: An Odyssey of Food, My Journey Back to Israel. Part memoir and part cookbook, Shaya shares Alon’s deeply personal journey of survival and discovery, exploring the evolution of a cuisine and the transformative power and magic of food and cooking.
Alon, a multiple James Beard Foundation Award winner, was named Best Chef: South in 2015 and his restaurant won Best New Restaurant the following year. He was named one of the "50 People Who Are Changing the South" by Southern Living and one of the "50 Most Influential Jews in America" by The Forward.