May 2, 2014 • Nancy Wolfson-Moche

Fattoush: an Arabic word for a Levantine bread salad made from toasted or fried pieces of pita combined with mixed greens and other vegetables. Fattoush includes different vegetables and herbs according to season and taste. It is a mosaic, a puzzle, an exciting composition from which to launch the day.


serves 4


10-12 spinach leaves

10 frisée leaves

12-14 dandelion leaves

3 pink radishes

3 scallions

sprig of dill

1 teaspoon sumac

juice of two lemons

1 teaspoon ume plum paste

1 Tablespoon tahini

1 large pita bread, fried in olive oil and cut into triangular sections

Process Wash the greens, radishes, scallions and dill well, separately. Chop each ingredient into tiny pieces.


Combine all the ingredients in a medium to large glass or ceramic bowl (you could also use stainless steel, but I prefer the former). Sprinkle sumac over the salad.


Combine the lemon juice, ume plum paste and tahini in a small mixing bowl; pour it over the fattoush salad. Mix well. Serve in individual bowls with a piece of fried pita bread.

©Nancy Wolfson-Moche 2014


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I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.