Entree: Syria – Damascus – فتوش مع دجاج مشوي ➤ Fattūsh maʿa Dajāj Mashwī (Levantine toasted-pita and vegetable salad tossed with herbs and slices of grilled chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 boneless skinless chicken breasts, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 2 cloves garlic, minced
- 1 tsp (5 g) ground sumac, plus 1 tsp (5 g) extra for sprinkling
- 1/2 tsp (3 g) ground cumin
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 3 pita breads, torn into pieces
- 3 tbsp (45 ml) vegetable oil (for toasting pita)
- 1 large head romaine lettuce, chopped
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 1 large cucumber, diced (about 10 oz (280 g))
- 4 radishes, thinly sliced
- 4 green onions, thinly sliced
- 1 small red onion, thinly sliced (optional)
- 1 cup (30 g) fresh flat-leaf parsley, roughly chopped
- 1/2 cup (15 g) fresh mint leaves, roughly chopped
- 3 tbsp (45 ml) pomegranate molasses
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1/2 tsp (3 g) kosher salt (for dressing)
- 1/4 tsp (1 g) freshly ground black pepper (for dressing)

Show original ingredient measurements

- 2 boneless skinless chicken breasts, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 2 cloves garlic, minced
- 1 tsp (5 g) ground sumac, plus 1 tsp (5 g) extra for sprinkling
- 1/2 tsp (3 g) ground cumin
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 3 pita breads, torn into pieces
- 3 tbsp (45 ml) vegetable oil (for toasting pita)
- 1 large head romaine lettuce, chopped
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 large cucumber, diced (about 10 oz / 280 g)
- 4 radishes, thinly sliced
- 4 green onions, thinly sliced
- 1 small red onion, thinly sliced (optional)
- 1 cup (30 g) fresh flat-leaf parsley, roughly chopped
- 1/2 cup (15 g) fresh mint leaves, roughly chopped
- 3 tbsp (45 ml) pomegranate molasses
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1/2 tsp (3 g) kosher salt (for dressing)
- 1/4 tsp (1 g) freshly ground black pepper (for dressing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, minced garlic, 1 tsp (5 ml) sumac, cumin, 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. Add the chicken breasts, coat well, cover and refrigerate to marinate at least 30 minutes or up to 2 hours.
2. Meanwhile tear pita into bite-sized pieces. Heat 3 tbsp (45 ml) vegetable oil in a skillet over medium-high heat. Fry pita pieces in batches until golden and crisp, about 2–3 minutes per side; drain on paper towels and set aside.
3. Whisk together 3 tbsp (45 ml) pomegranate molasses, 3 tbsp (45 ml) extra-virgin olive oil, 2 tbsp (30 ml) red wine vinegar, 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper to make the dressing. Taste and adjust acidity or salt as needed.
4. Preheat a grill or grill pan to medium-high. Grill marinated chicken 4–6 minutes per side, until cooked through and juices run clear (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly.
5. In a large bowl combine chopped romaine, tomatoes, cucumber, radishes, green onions, parsley and mint. Add sliced red onion if using.
6. Pour dressing over the salad and toss gently to coat. Add grilled chicken slices and just before serving fold in the toasted pita pieces so they remain crisp.
7. Sprinkle remaining 1 tsp (5 ml) sumac over the plated salad and serve immediately.

1. In a bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1 tsp sumac, cumin, 1/2 tsp salt and 1/4 tsp pepper. Add the chicken breasts, coat well, cover and refrigerate to marinate at least 30 minutes or up to 2 hours.
2. Meanwhile tear pita into bite-sized pieces. Heat 3 tbsp vegetable oil in a skillet over medium-high heat. Fry pita pieces in batches until golden and crisp, about 2–3 minutes per side; drain on paper towels and set aside.
3. Whisk together 3 tbsp pomegranate molasses, 3 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1/2 tsp salt and 1/4 tsp pepper to make the dressing. Taste and adjust acidity or salt as needed.
4. Preheat a grill or grill pan to medium-high. Grill marinated chicken 4–6 minutes per side, until cooked through and juices run clear (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly.
5. In a large bowl combine chopped romaine, tomatoes, cucumber, radishes, green onions, parsley and mint. Add sliced red onion if using.
6. Pour dressing over the salad and toss gently to coat. Add grilled chicken slices and just before serving fold in the toasted pita pieces so they remain crisp.
7. Sprinkle remaining 1 tsp sumac over the plated salad and serve immediately.