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Best serve with Mujadarah-Burgul & Lentil pilaf. Kabab as well...
Break toasted bread into small pieces and keep aside.
Wash the chopped mint, parsley and purslane, then drain well.
Mix crushed garlic with salt, oil, vinegar, dried mint, lemon juice and ground sumac and keep aside.
Put all ingredients in a serving bowl. Add toasted bread pieces and dress with garlic mixture, mix well.
Serve fattoush if you wish garnished with additional toasted bread
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