Fattūsh is derived from the Arabic fatt "crush" and the suffix of Turkic origin -ūsh. Coining words this way was common in Levantine Arabic.
Fattush belongs to the family of dishes known as fattat (plural of fatteh), which use stale flatbread as a base.
Fattoush includes vegetables and herbs according to season and taste. The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Tanner's sumac is usually used to give fattoush its sour taste.
- ^ a b Wright, 2003, p. 241
- ^ Claudia Roden, The New Book of Middle Eastern Food, 2008, p. 74