Manal Alalem's Fattoush Salad
Ingredients
Bread
- 1/2 packet filo pastry
- 1/4 cup olive oil
- 2 tablespoons sumac
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 crushed garlic cloves
Garnish
- Thin onion rings
Vegetables
- 1 head lettuce
- 2 cups purslane leaves
- 2 cups fresh mint
- 2 cups parsley
- 3 large tomatoes
- 2 medium cucumbers
- 6 medium radishes
- 3 green onions
Preparation
Set the wire rack in the middle of the oven and preheat to 180°C.
Prepare a shallow baking tray and place a stainless steel or heat-resistant glass dish upside down on it.
Layer filo sheets on the dish, brushing each with a little oil and sprinkling sumac between layers, repeating for all sheets.
Bake in the oven for 30 minutes until golden brown.
Remove from the oven, let cool slightly, then carefully lift and transfer to a wide serving platter.
Chop the lettuce and place in a deep bowl, then add purslane leaves and chop and add mint, parsley, tomatoes, radishes, and green onions.
In a deep bowl, combine lemon juice, olive oil, pomegranate molasses, black pepper, salt, dried mint, and crushed garlic, then whisk with a fork until well mixed.
Pour the sauce over the vegetables and toss well to coat evenly.
Place the vegetable mixture over the baked filo bread, garnish with onion rings, sprinkle more sumac, and serve immediately.
