Ground sumac consists of the red sumac berries, and it used in Middle Eastern, particularly Lebanese, cooking. Purslane is a succulent with a lemony flavor, and it makes a nice salad green.
- ½ cup water
- 1 teaspoon cornstarch
- ⅓ cup lemon juice
- 2 cloves garlic, minced
- 2 teaspoons sumac powder
- salt to taste
- ground black pepper to taste
- 1 head romaine lettuce, torn into bite-size pieces
- 1 medium cucumber, diced
- 2 large tomatoes, diced
- 4 green onions, chopped
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh mint
- 1 green bell pepper, seeded and chopped
- 1 cup chopped purslane
- ½ (5 ounce) package arugula (rocket)
- 4 pita rounds, toasted and torn into pieces
- Mix the water and cornstarch in a small saucepan over medium-high heat until thickened.
- Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper.
- Refrigerate until ready to use.
- In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula.
- Toss with the dressing, and serve with pita.