Recipes to share

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FATTOUSH

This is by far one of the best Lebanese salads. Often, many households will have the vegetables readily available, freshly picked from the garden. A quick rinse and chop and the salad is ready on the table. Homemade pomegranate molasses and the family's carefully chosen or homemade olive oil is used to dress the salad. The bread is usually fried, but it can be toasted too with good results. Use whole wheat bread, if you desire.

Ingredients:


* 1 Romaine lettuce (shredded into 2.5 cm { inch} strips)
* 1 bunch of parsley, chopped roughly (washed, dried, coarsely chopped)
* bunch mint (leaves whole or coarsely chopped)
* 4-5 cucumbers (peeled and cubed )
* 2-3 large tomatoes (cut into mouth-size pieces)
* 5-6 radish (thinly sliced)
* 1 medium green pepper diced (optional)
* 1 medium red pepper diced (optional)
* 1-2 bunch of purslane (leaves only, stalk removed)
* 1 onion thinly sliced
* 2-3 spr
*
* ing onions (sliced thinly) (optional)
* 1-2 cloves garlic chopped
* cup pomegranate molasses or balsamic vinegar
* Juice of lemon
* cup of olive oil
* 1-2 tbs sumac
* Salt to taste
* 1 medium Arabic bread (opened and cut into squares)

Method of preparation:

1. Bake, grill, or deep-fry the pieces of bread. Set aside.

2. In a large salad bowl, empty the shredded lettuce. Add the rest of the salad ingredients. Sprinkle with sumac.

3. To make the dressing: Crush the garlic with salt in a mortar with a pestle. Add the lemon juice, pomegranate molasses or balsamic vinegar, and olive oil. Add salt to taste, if needed.

4. Pour the dressing on the salad. Toss. Add the pieces of bread. Toss again.

5. Serve immediately or the bread will get soggy.