INGREDIENTS
For the toasted Arabic Bread
2 loaves Arabic Bread or Pita bread (toasted and broke into small pieces)
2 tbsp. Olive Oil, (to coat the Bread)
I tsp. Sumac Powder, (to coat the Bread)
For the Salad
1 heart of Lettuce Leaves (shred by hand)
4 red Radish (cut into disk)
2 Red fresh Tomatoes (diced)
2 fresh Cucumbers (cut into disk)
1 small Green Bell Pepper (seeded and chopped)
Small bunch of green onions (both white and green parts chopped)
1 White Onion (cut to slices)
1/2 bunch parsley (largely shredded)
1/2 bunch fresh Mint (stems removed and keep the leaves in whole)
1/2 bunch Purslane leaves بقله (stems removed and keep the leaves in whole)
For the Dressing
1/2 cup freshly squeezed Lemon
2 cloves garlic (mashed)
3 tbsp. Pomegranate Molasses
2 tbsp. Sumac spice (separated)
1/2 tsp. Salt (or to your taste)
1/2 cup Olive Oil
Instructions
Use fresh, organic veggies if possible. Rinse all veggies thoroughly with cold water or veggie wash. You could also soak them in cold water and a cup of white vinegar for a few minutes to kill any bacteria.
The real point of this salad is the toasted bread. It’s broken into pieces, brushed with 2 tbsp. of olive oil and one tbsp. of sumac, bake in the oven until it’s just a little bit crunchy and light brown. Put aside.
Chop the tomatoes into small chunks. Chop the cucumbers into disks. Chop radish into disks. Cut the Bell Pepper into small pieces. Chop white onion into thin slices. Cut the green onions to small pieces ((both white and green parts chopped). Shred the lettuce leaves with your hand. Cut the parsley to large pieces after removing the stems. Chop the Parsley leaves in thirds or halves, you don’t want them to be tiny or too large. Add Mint leaves in whole after removing the stems. Add Purslane leaves in whole after removing the stems.
To make the lime dressing, place all ingredients together in a small jar and shake it well to combine.
Mixing Fattoush Salad
Place all vegetable in a large bowl.
Pour the lime mixture over the veggies and mix gently. Mix immediately before serving so the salad doesn’t get soggy.
Finally, add the toasted pita bread on top of the salad, or just keep it on a side dish, then serve.
