Fatoosh (Syrian Salad) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| SALAD: 1/2 bunch purslane (pirperim in Armenian, verdulage in Spanish) | 1 C minced parsley | 1 C minced green onions |
| 1 C diced peeled cucumbers | 2-3 tomatoes, diced | 1/2 C minced fresh mint |
| 3 pita pocket breads, toasted until crisp, broken into 1" pieces | DRESSING: 1 C light olive oil | 1 C lemon juice or to taste |
| 1 small clove garlic, crushed | 1 T sumac | salt, black pepper |
| hot red pepper | ||
| 1 | SALAD: To prepare salad, combine purslane, parsley, onions, cucumbers, tomatoes and mint in large salad bowl. |
| 2 | DRESSING: To prepare dressing, whisk together oil, lemon juice, garlic and sumac in separate bowl. Season to taste with salt and black and hot red peppers. Gently toss salad with dressing until ingredients are well coated. Cover and chill. Add toasted pita pieces just before serving to maintain crispness. |