Recipe: Lebanese Fatoush (Purslane salad)

Salads with aromatic herbs
July 14, 2010



PurslaneFatoush is a traditional Lebanese recipe, where purslane is the main ingredient. When I discovered this recipe I promised to prepare it with my first purslane harvest and so I did, although I must admit that I was missing some ingredients from the original recipe, like cucumber and the traditional thin Arabic bread.


Lebanese fatoush

Lebanese fatoush (Purslane salad)


Ingredients
1 cup purslane leaves and florets
2 tomatoes banana legs
10 mint leaves
lemon juice
1 tbsp white wine vinegar
2 tbsp olive oil
1 clove garlic, minced
salt

Directions
Chop the mint and add to lemon juice, vinegar, olive oil, garlic and salt.
Season purslane and tomatoes cut chunks with this dressing.



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This goes The Well-Seasoned Cook who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.





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Comments

Author: Susan (URL)
14/07/2010

Looks marvelous, Graziana! Though I ve made fatoush before, I ve never had it with purslane. Lovely.

Thanks for joining in WHB!


Author: Mints (URL)
19/07/2010

We use this vegetable in Indian Cooking too. I knew its name in my language and thanks to you now I know what it is called in English. I will make salad like this soon.


Author: Simona (URL)
20/07/2010

I have yet to taste raw purslane. I have only used it in soups. This looks like a very nice way to prepare it.


Author: Graziana
22/07/2010

Green purslane is a spontaneous herb, I m always amazed to harvest and eat it


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