On my annual list of summer salads, there's always fattoush. Like panzanella, its Italian cousin, fattoush makes use of leftover bread and combines it with fresh produce. This Middle Eastern dish often employs pomegranate molasses and tart sumac in its dressing, but variations abound.I may like it even better than panzanella, and not just because it represents the cuisine of my people (or close to it, anyway). It's [...]
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