Date: Tue, 15 Aug 1995 23:05:19 -0700
From: Michelle Dick (firstname.lastname@example.org)
This recipe uses two unusual ingredients: sumac and purslane. Sumac,
usually sold ground, is ground red berries and used in Middle Eastern,
particularly Lebanese, cooking. Puslane is a weed, yes, but makes a
nice salad green. Slightly succulent with a lemony flavor. I find it
at farmer's markets.
Fattoush is a Lebanese salad, good for hot weather. This recipe is
from Bryanna Clark's new book _The Almost No Fat Holiday Cookbook_ and
is part of the menu she offers for Eid-Ul-Fitr, the end of Muslim
1/2 cup water or light vegetable broth
1 tsp cornstarch
1/3 cup lemon juice
2 cloves garlic
2 tsp sumac
salt and fresh ground pepper to taste
1 head romaine, washed, dried and torn into small pieces
1 med cucumber, diced
2 large firm tomatoes, diced
4 green onions, chopped
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh mint, chopped
1 green bell pepper, seeded and chopped
1 cup purslane, chopped
1/2 cup arugula or watercress leaves, chopped
pita bread, toasted and broken into bite size pieces
Mix water or broth with cornstarch in small saucepan over high heat
until thickened. Remove from heat and add remaining dressing
ingredients and let cook in refrigerator.
Mix salad ingredients in large bowl. Add salad dressing and toasted
pita and mix well. Serve immediately.
Salad can also be eaten sandwich-style inside pitas.