Fattoush

Name: Fattoush
Ingredients: 1 1/2 Arab or pita breads; 1 head romaine lettuce, cut into ribbons; 3 medium-sized firm ripe tomatoes, cut into 1/2-inch pieces; 3 small cucumbers, peeled, cut into thick slices; 1 green bell pepper, seeded and cut into small slices; 1 1/2 mild red or white onions or 9 scallions, chopped; Bunch of rocket leaves, torn; Bunch of purslane leaves or lambs lettuce, torn; Small bunch of flat-leaf parsley, chopped; A few sprigs of mint, shredded; 5 tablespoons extra-virgin olive oil; Juice of 1 lemon; 2 cloves garlic, crushed; Salt and pepper; 1 tablespoon ground sumac

15 ingredients

7 steps

Ingredients

1 1/2 Arab or pita breads
1 head romaine lettuce, cut into ribbons
3 medium-sized firm ripe tomatoes, cut into 1/2-inch pieces
3 small cucumbers, peeled, cut into thick slices
1 green bell pepper, seeded and cut into small slices
1 1/2 mild red or white onions or 9 scallions, chopped
Bunch of rocket leaves, torn
Bunch of purslane leaves or lambs lettuce, torn
Small bunch of flat-leaf parsley, chopped
A few sprigs of mint, shredded
5 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 cloves garlic, crushed
Salt and pepper
1 tablespoon ground sumac

Directions

1

Cut open the breads and toast them under the broiler until they are crisp, turning them over once.
2

Break them into small pieces in your hands.
3

Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lambs lettuce, flat-leaf parsley, and mint.
4

For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
5

Just before serving, add the toasted bread and toss well with the dressing.
6

For the old-style version, put the broken pieces of toast in a bowl.
7

Moisten and soften with a little cold water or lemon juice before adding them to the salad.