Home cooking attempt — Fattoush from scratch

I spent an afternoon making Fattoush from scratch following a traditional recipe. Getting tahini right was the main challenge — it's not as straightforward as it looks. The nutty and sesame-forward result was rewarding once I got it right.

Lebanese hospitality is expressed through abundance on the table. I served it with Lebanese wine as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Fattoush yourself gives you a new appreciation for what goes into it at a restaurant.