Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer’s markets.
You will need:
- 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 (5 ounce) package arugula
- 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.
Prep Time: 15 mins/Cooking Time: 5 mins/ Total Time: 20 mins