Gourmet Cooking Club Q8

Ingredients photo15

  • 1 pita or Arabic bread
  • 1/2 head of long green-leaf lettuce (chopped)
  • 2 tomatoes (diced)
  • 1 small green bell pepper (diced)
  • 1 handful of purslain leaves (bakle) (removed from stems)
  • 10 fresh mint leaves (removed from stems)
  • 1 lemon (squeezed)
  • 1 tbsp sumac powder
  • 1 tbsp salt
  • 1/4 cup olive oil (can add more to taste)
  • 2-3 tbsp pomegranate syrup


  • Separate pita bread into 2 halves.
  • Place them onto the oven grill and bake at 160 C for 3-4 minutes until golden and crispy.
  • Remove from oven, crush into large chunks in a bowl and put aside.
  • In a large salad bowl, place the lettuce, tomatoes, cucumbers, green peppers, purslain, and mint.
  • Add lemon, sumac, salt and olive oil, and pomegranate syrup and mix thoroughly.
  • Add the crispy bread to the salad right before serving.

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