Fattoush
Fattoush is a Lebanese salad, good for hot weather. The recipe uses two unusual ingredients: sumac and purslane. Ground sumac consists of the red sumac berries, and it used in Middle Eastern, particularly Lebanese, cooking. Purslane is a succulent with a lemony flavor, and it makes a nice salad green.
½ cup water
1 teaspoon cornstarch
⅓ cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
Salt to taste
Ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
½ package (5 ounces) arugula (rocket)
4 pita rounds, toasted and torn into pieces
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.
- •If purslane is unavailable, watercress, parsley, or arugula may be substituted.