Name: Arabic Peasant Salad
Yield: Serves 6
Cuisine: Palestinian
Ingredients: Seeds of 1 pomegranate; ½ cup [120 ml] freshly squeezed lemon juice; 1 or 2 garlic cloves; Arabic bread, cut into squares; ¼ cup [60 ml] pomegranate molasses; 5 or 6 tomatoes, halved and cut into thin half-circles; 1 bunch mint, whole leaves picked; 1 bunch flat-leaf parsley, coarsely chopped; 3 or 4 cucumbers, halved and cut into thin half-circles; 1 red onion, sliced thinly; Fine sea salt; 2 heads romaine lettuce, chopped into 2-inch [5-cm] squares; 1 bunch purslane, leaves only (optional); 1 or 2 tablespoons sumac (found in specialty and Middle Eastern grocery stores); ½ cup [120 ml] good-quality extra-virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

In Syria, there’s an Arab word: hanan. It means compassion, or graciousness. In Syria, the act of generosity feels so genuine. I love that simple act of generosity. This is where you get platters and dinners. The kibbeh, the falafel on the streets. My dad would go to the stall on the corner beneath our apartment and grab hot falafel in a bag, with the fixings, to eat for breakfast. A lot of rice and peas and meat. Pilaf-type dishes. Ouzis: rice, peas, almonds wrapped in pastry. Sometimes a