Ingredients for 2 people
- 1 large Lebanese pie cut into bites
- 2 cups tender lettuce leaves in strips
- 1 cup portulaca leaves
- 1 cup cherry tomatoes cut into two or small tomato slices
- 2 peeled cucumbers cut into quarters lengthwise and into slices
- 1 small fresh onion or red onion in thin slices
- 1. Spoon chopped mint leaves
- 1 tablespoon chopped parsley
- ½ φλ. coarsely ground dry anari (a type of mizithra)
- ½ chopped teaspoon chopped sumaki (spice) and extra for garnish
For the dressing
- 3 tablespoons lemon juice
- 1/4 teaspoon beaten sumaki
- 1/4 cup olive oil
- salt
- pepper
Implementation
- Put in a pan over medium to high heat, plenty of oil for frying (to have a depth of 2 fingers). When it heats up well, add the pie pieces in portions, without filling it.
- Fry them, turning them once, until they are well browned for about 1 minute.
- Take them out, place them on absorbent paper to drain and leave them to cool completely.
- You prepare the dressing. Put the lemon, olive oil, sumaki, salt and pepper in a jar with a lid, close it and shake it vigorously until they are homogenous.
- Put the lettuce, the portulaca, the tomatoes, the cucumbers, the onion, the mint, the parsley, the anari and the sumaki and the half pieces of the pie in a big bowl, pour the salad with the dressing and mix it.
- Sprinkle the remaining pieces of the pie on top, sprinkle with a little extra sumac and serve the salad immediately.