Fattūsh is derived from the
Arabicfatt "crush" and the suffix of
Turkic origin -ūsh. Coining words this way was common in
Levantine Arabic.
Ingredients
Fattoush belongs to the family of dishes known as fattat (plural of fatteh), which use
stale flatbread as a base.[1][4]
Fattoush includes vegetables and herbs varying by season and taste. The vegetables are cut into relatively large pieces compared to
tabbouleh which requires ingredients to be finely chopped.
Sumac is usually used to give fattoush its sour taste, while some recipes also add
pomegranate molasses along with the sumac.
^Hobby, Jeneen (2009). Worldmark Encyclopedia of Cultures and Daily Life. University of Pennsylvania Press. p. 60.
ISBN9781414448909.
^Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 585.
ISBN9781449618117.
^Claudia Roden, The New Book of Middle Eastern Food, 2008, p. 74
Bibliography
Wright, Clifford A. (2003). information Title Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.). Harvard Common Press.
ISBN1-55832-227-2.