Recipes
Lebanon Ingredients (8 Servings)
For the dressing:
- 4 tsp. of ground sumac
- 4 tsp. of warm water
- 3 tsp. of lemon juice, fresh
- 2 tsp. of pomegranate syrup
- 2 cloves of garlic
- 2 tsp. of white wine vinegar
- 1/2 tsp. of dried peppermint
- 175 ml extra virgin olive oil
- Sea salt
For the salad:
- 2 pitas (20 cm)
- Sea salt
- 3 medium-sized tomatoes
- 500 g cucumber
- 6 spring onions
- 2 small lettuces or romaine lettuces
- 60 ml extra virgin olive oil
- A bunch of parsley (50 g)
- Fresh purslane (25 g), or some more salad
- Fresh peppermint (50g)
- Optional: Ground sumac
Nutritional values (per serving)
Directions
Dressing: Mix the sumac in water and leave it for 15 minutes. Then add the lemon juice, pomegranate syrup, chopped garlic, 2 tsp. of white wine vinegar and the dried mint. Add the oil slowly while stirring. Add sea salt to taste.
For the salad: Cut the pita breads in half and toast them. In the meantime, slice the tomatoes and cucumber, cut the spring onions into small rings and the cleaned lettuce into 2cm strips.
Tear the pita into bite-sized pieces and place it in the salad bowl. Pour the olive oil over the bread (so that the bread doesn't get soaked with dressing). Add salt to taste. Mix tomatoes, cucumber, onions, salad and spices in a bowl and pour the dressing over them. Now add the pita.
If you like, you can sprinkle some sumac on top.
Nutrition Tips
Instead of pomegranate syrup try cassis or blackcurrant syrup. Or, try a mixture of honey and lemon, or honey with balsamic vinegar.The sumac can also be replaced by a mixture of grated lemon rind and salt or pepper - some people swear by freshly squeezed lemon juice.