Lebanon / Salad
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.
Ingredients
- water1/2 cup
- cornstarch1 tsp
- lemon juice1/3 cup
- garlic, minced2 clove
- sumac powder, ground2 tsp
- salt, to taste
- ground black pepper, to taste
- romaine lettuce, torn into bite-size pieces1 head
- cucumber, medium; diced1
- tomato, large; diced2
- green onion, chopped4
- flat-leaf parsley, fresh; chopped; flat-leaf1/4 cup
- mint, fresh; chopped1/4 cup
- green bell pepper, seeded and chopped1
- purslane, chopped1 cup
- arugula, 5 ounces; also called rocket1/2 package
- pita bread, rounds; toasted and torn into pieces4
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 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.
