Fattoush by Manal Al-Alam
Ingredients
- 1/2 packet phyllo dough (for baklava)
- 1/4 cup olive oil
- 2 tablespoons sumac
Vegetables
- 1 head lettuce
- 2 cups purslane leaves
- 2 cups green mint
- 2 cups parsley
- 3 large tomatoes
- 2 medium cucumbers
- 6 medium radishes
- 3 green onions
Sauce
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 2 tablespoons pomegranate molasses
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried mint
- 2 cloves crushed garlic
Garnish
- Thin rings of onion
Preparation
Set the wire rack in the middle of the oven and preheat the oven to 180°C.
Prepare a shallow baking sheet and place an upside-down stainless steel or heat-resistant glass dish on it.
Place a sheet of phyllo dough on the dish, brush with a little oil, sprinkle with sumac, then add another sheet, brush with oil, sprinkle sumac, and repeat with remaining sheets, oiling and sprinkling between each.
Bake in the oven for 30 minutes until golden brown.
Remove from the oven, let cool slightly, then carefully lift and place on a serving platter.
For the vegetables, use a sharp knife to chop the lettuce and place it in a deep bowl, add purslane leaves, chop mint, parsley, tomatoes, radishes, and green onions, and add them to the bowl.
For the sauce, in a deep bowl, combine lemon juice, olive oil, pomegranate molasses, black pepper, salt, dried mint, and crushed garlic, and mix quickly with a fork until homogeneous.
Pour the sauce over the vegetables and toss well to coat.
Pour the vegetables over the toasted bread, garnish with onion rings, sprinkle more sumac, and serve immediately.
