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Purslane, Tomato and Wild Cucumber Salad [Salatit Baeleh maa Banadoura wa Khyar]:
Submitted by: Sara | Date Added: 4 Jul 2010
Listed in: Lebanese Salads
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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2 bunches purslane (about 1 lb on the stalk)
• 2 medium wild cucumbers (7 oz), washed, dried and thinly sliced
• 1 bunch spring onions (scallions), trimmed and thinly sliced
• 8 very small tomatoes (about 1/2 lb), quartered

Dressing :
• 1 tablespoon sumac
• Salt to taste
• 3 tablespoons extra virgin olive oil

• Strip the purslane leaves off the stalks, gently rub off any dirt with your fingers and put in a salad bowl.
• Add the sliced wild cucumbers, spring onions and quartered tomatoes.
• Sprinkle with sumac and salt to taste, pour in the olive oil and toss lightly together.
• Taste, adjust seasoning if necessary, and serve immediately.
• You can vary the taste by dressing the salad with a crushed garlic and mint dressing.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)