Fattoush – Small – with sumac and olives

In Lebanon, fattoush almost always comes with sumac: a red, tangy spice made from dried berries that gives the salad its typical colour and sharpness. Cooks in the Levant have been using sumac for centuries to add acidity to their food. It tastes fruity and sour, a bit like lemon but more rounded – which is why it takes centre stage in our small fattoush.

What’s in the bowl

At Dunya in Mannheim we bring together crisp romaine leaves, sun-ripened tomatoes, cool cucumber, peppery radishes and mild red onions, finished with black olives. It’s dressed with a light sumac and lemon dressing.

Golden toasted flatbread crisps provide the crunch – without them, fattoush wouldn’t be fattoush. Pomegranate seeds add little bursts of sweet and sour. Because the bread slowly softens in the dressing, it’s worth eating the salad right at the start.

A side for one

The small fattoush is just the right size to sit next to a main course. It brings freshness and crunch to the plate – especially with dishes that are soft or creamy themselves:

• with hummus bil lahme or ful medames, for a light lunch
• with the Dunya kebab or maqluba with lamb
• with the falafel plate, if you’re eating vegetarian

Small or large?

If you’re in a group and want to share, there’s the large fattoush with pomegranate vinaigrette. If it’s just for you, the small bowl is the one. Torn between salads? Try the small tabbouleh alongside – one with sumac, one with parsley.