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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pita bread	1 1/2	1/2		-	-	-	-
romaine lettuce	1		cut	7.99	1.5463	0.5781	0.141
tomato	3		ripe cut firm	84.87	18.819000000000003	4.428	0.738
cucumber	3		peeled cut	-	-	-	-
green bell pepper	1		seeded cut	-	-	-	-
scallion	1 1/2	1/2	mild chopped	48.0	11.01	2.745	0.285
rocket	1	bunch		-	-	-	-
purslane	1	butch		-	-	-	-
flat leaf parsley	1	bunch	chopped	-	-	-	-
mint	3 -4		shredded	-	-	-	-
extra virgin olive oil	5	tablespoons		-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
garlic clove	2		crushed	-	-	-	-
salt pepper				-	-	-	-
sumac	1	tablespoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.