Time 15m Number Of Ingredients 18 Steps:
Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside. Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside. Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine. Add the fried pita bread to the salad immediately before serving.
Time 20m Yield 4 Number Of Ingredients 17 Steps:
Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
More about “authentic lebanese fattoush recipes”
Time 15m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands. Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb’s lettuce, flat leaf parsley, and mint. For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac. Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8. Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad. The New Book of Middle Eastern Food.
