Breads and Pastries
Search Hala's Kitchen
1 large tomato
1 red bell pepper
1 green bell pepper
1 cup purslane
1 1/2 cup fried or toasted pita squares
2-3 spring onions, chopped
1 - 2 tbsp. Lemon juice
2 tbsp. olive oil
Sumac, to taste
Cut the vegetables into bite size pieces.
Cut the pita bread into 1" squares and fry or toast in the oven.
In a large mixing bowl, combine the vegetables and half the pita squares.
In a small mixing bowl, combine the lemon juice, olive oil, sumac and mix well.
Pour the dressing over the vegetables and toss to coat.
Top with the remaining pita squres.