Fattoush

Fattūsh is derived from the Arabic fatt "crush" and the suffix of Turkic origin -ūsh. Coining words this way was common in Levantine Arabic.^{[citation needed]}

Fattoush belongs to the family of dishes known as fattat (plural of fatteh), which use stale flatbread as a base.^[1][5] 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.^{[citation needed]}

In Palestinian cuisine, fattoush is prepared by crushing garlic, salt, chili pepper (or any hot pepper), and fresh basil leaves together in a pestle and mortar, then mixing them with a generous amount of lemon juice and tahini, and occasionally yogurt. Bite-sized pieces of untoasted pita bread are dipped into this mixture to absorb the liquid. Vegetables are added afterward, and the dish is finished with olive oil. A distinctive feature of the Palestinian version is the inclusion of white onions, which are absent in the Lebanese version. In Jordan, a similar method is followed, but jameed is used in place of the tahini mixture^{[citation needed]}

• Dakos
• Arabic salad
• List of bread dishes
• List of hors d'oeuvre
• List of salads
• Panzanella, an Italian bread salad