Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009 Listed in: Lebanese Salads . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 1/2 cup water
• 1 teaspoon cornstarch
• 1/3 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
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 green bell pepper, seeded and chopped
• 1 cup chopped purslane
• 1/2 (5 ounce) package arugula
• 4 pita rounds, toasted and torn into pieces
Preparation
• 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.
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. :)
