Serves 6
Preparation Time: 30 minutes
Cooking Time: 10 minutes

2 large Arabic flatbreads, sliced into strips about 1 1/2 inches long by 1/2 inch wide
2 tablespoons olive oil
1/4 teaspoon coarse salt
1/8 teaspoon black pepper

3 tablespoons fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon sumac
1/4 teaspoon coarse salt
1 clove garlic, crushed

1 head romaine lettuce thinly sliced
2 cups/2 oz (lightly packed) purslane
(also called lamb’s lettuce, lamb’s tongue, or mâché)
1 cup/1 oz (lightly packed) parsley leaves
(torn if very large)
1/2 cup/1/ 2 oz (lightly packed) mint leaves
(torn if very large)
2 Persian cucumbers or 1/2 an English cucumber
(quartered lengthwise and thinly sliced)
2 medium tomatoes, diced
(or 1 1/2 cups cherry tomatoes, halved)
4 scallions (green onions), white and green parts
(thinly sliced)


1. For the croutons, heat the oven to 400F. Toss the sliced bread with the olive oil, salt, and pepper. Arrange the bread
        in a single layer on a large baking sheet and bake until golden on both sides, about 8 to 12 minutes, tossing once 
        halfway through. Cool.

2. For the dressing, whisk together all ingredients.

3. For the salad, gently toss all salad ingredients in a large bowl together with the dressing and croutons; transfer to a
        decorative bowl to serve. 

4. Serve immediately.

Recipe courtesy of Faith Gorsky, author of

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Nuts & Coffee Gallery
13041 W. Warren Ave Dearborn, MI 48126 View Map
(313) 581-3212
(313) 582-2577
Hashems Nuts and Coffee Gallery is a Middle Eastern Foods company. Our main offerings include: Turkish Coffee, Roasted Nuts, Middle Eastern Spices, Baklava, Fresh Baked Pita Bread and many other traditional specialty foods.