| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Tried |
6 |
Servings |
INGREDIENTS
| 2 |
|
Pita Bread Rounds |
| 10 |
T |
Extra Virgin Olive Oil |
| 1 |
|
Clove Garlic, Peeled |
| 3 |
T |
Or More Lemon Juice |
|
|
Salt And Freshly Ground |
|
|
Black Pepper |
| 2 |
|
Cucumbers, Peeled And Seeded |
| 2 |
|
Hearts Of Romaine Lettuce |
|
|
Coarsely Chopped |
| 3 |
T |
Fresh Mint Leaves, Coarsely |
|
|
Chopped |
| 3 |
T |
Fresh Parsley, coarsely |
|
|
chopped |
INSTRUCTIONS
Coarsely chop cucumbers, set aside. Preheat oven to 400 degrees. Split
open pita rounds. Cut into wedges. Toss pita with 2 Tbsp. Olive Oil,
then place in a single layer on a baking sheet, and toast until crisp,
about 5 minutes. Remove from oven and cool. Rub a large salad bowl
with garlic clove and discard. Combine lemon juice and 8 Tbsp. olive
oil in a bowl. Season dressing with salt and pepper and set aside.
Place cucumber, mint, lettuce, and parsley in salad bowl. Add pita
crisps and toss gently; serve immediately. Notes: This tart, pungent
salad (A kind of Middle Eastern cousin of Italy's panzanella) is a
favorite throughout Syria. Recipe by: Saveur Magazine Posted to
MC-Recipe Digest V1 #985 by Suzy Wert <SuzyWert@aol.com> on Jan 5,
1998
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”