Cookbook:Fattoush

Fattoush is a Lebanese salad, good for hot weather. The recipe uses two unusual ingredients: sumac and purslane. Ground sumac consists of the red sumac berries, and it used in Middle Eastern, particularly Lebanese, cooking. Purslane is a succulent with a lemony flavor, and it makes a nice salad green.

Ingredients

 * ½ cup water
 * 1 teaspoon cornstarch
 * ⅓ 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
 * ¼ cup chopped fresh flat-leaf parsley
 * ¼ cup chopped fresh mint
 * 1 green bell pepper, seeded and chopped
 * 1 cup chopped purslane
 * ½ package (5 ounces) arugula (rocket)
 * 4 pita rounds, toasted and torn into pieces

Procedure

 * 1) Mix the water and cornstarch in a small saucepan over medium-high heat until thickened.
 * 2) Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper.
 * 3) Refrigerate until ready to use.
 * 4) In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula.
 * 5) Toss with the dressing, and serve with pita.

Notes, tips, and variations

 * If purslane is unavailable, watercress, parsley, or arugula may be substituted.