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Ingredients: Fattoush Salad

Here Zoe will take you through the ingredients for her fattoush salad with a homemade labneh. You will be introduced to the key ingredients for this homemade soft cheese, as well as some of the most iconic spices from across the Fertile Crescent. You will then move onto the components for some easy preserved lemons - the perfect Israeli larder ingredient. Using salt to mellow out their bold, tart flavour, while reinforcing the citrus essence of the fruit, middle eastern chefs have been holding onto this secret weapon for too long!

📦 Specialist Ingredient of the week
  • Sumac
  • Dried Zatar
  • Nut Mix (pine nuts, pistachio, almonds, cashews)
💡 A bit about your specialist ingredient

Sumac - instantly recognisable by its deep red colour, this spice is made from dried berries. It possesses a distinct tartness and can even be used to replace lemon or lime. It features heavily in the spice markets of Tel Aviv and is a food influence from the Middle East. The word sumac comes from 'summaq' which means dark red in Aramaic - an ancient language from a region of Syria. It's not just popular with cooks though. From the Roman Emperor Nero's physician to indigenous North Americans, throughout history sumac has been used to treat a variety of ailments such as coughs or stomach aches.

Dried Za'atar - A blend of herbs (traditionally including wild hyssop), sesame seeds, sumac, and salt. This spice mix was once mainly used in Arab bakeries but is now common in Israeli cuisine. It is a blend that has also been used for its health benefits throughout history. Wild hyssop was in danger of extinction after mass-harvesting so was placed on Israel's list of protected plants, a controversial move for Palestinians who have used the plant for centuries in their food and so, along with hummus, has become a symbol of cultural conflict.

Nut Mix (pine nuts, pistachio, almonds, cashews) - in the Arab world nuts come with a lot of cultural traditions and customs, for example, traditionally it is seen as polite for hosts to greet their guests with a bowl of mixed nuts. The mix provided is a balance of flavour profiles from the fatty richness of cashews to the fruity crunch of the almonds.

🗒 Ingredients You Need

Lemon Paste (pre-prep)

  • 2 high-quality fresh lemons – thicker skin is better, Italian Amalfi are the best.
  • rock salt
  • veg oil
  • olive oil

Fattoush Salad

  • 6 tomatoes (any variety that’s in the season), roughly cut
  • 5 baby Italian cucumber, roughly cut
  • 5 radishes, roughly cut
  • ½ red onion, thinly sliced
  • ½ cup roughly chopped greens: coriander + parsley + mint + spring onion + oregano leaves.
  • pita croutons (see below)
  • cured lemon paste (see above)
  • olive oil
  • sumac for sprinkling on top

Pita Croutons

  • day-old pita bread, torn into even chunks.
  • 1 clove of garlic, crushed
  • dried za'atar for sprinkling
  • salt
  • black pepper
  • olive oil


  • 50g pine nuts
  • 50g pistachio
  • 50g almonds
  • 50g cashew
  • 20g coriander seeds
  • 20g fennel seeds
  • 5g ground cardamon
  • 20g salt


  • 500g full-fat Greek yogurt
  • 500g sheep’s milk yogurt
  • juice of 1 lemon
  • 1 tablespoon salt
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Zoe Tigner-Haus
My father is a big eater and as a child we used to have massive lunches at home. It was from him that I learnt a lot about seasoning.