1. Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands. 2. Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb’s lettuce, flat leaf parsley, and mint. 3. For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac. 4. Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8. 5. Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad. 6. The New Book of Middle Eastern Food. ---------------------------------------------------------------------------
Nutrition
Ingredients
