A real country salad - Lebanese style. A must when garlic and vegetables are at their peak.
- 1 large garlic clove
- ½ tsp salt
- 1 tsp ground sumac
- 2 Tbsp Pomegranate molasses
- 6 Tbsp olive oil
- 2 Tbsp fresh mint, chopped
Separate the pitas and toast them on a grill or in the oven until they are dry and well toasted.
Shred the bread in small pieces into a large bowl. Cover with cold water for 5 seconds and drain.
Add the vegetables.
Pound garlic in a mortar with salt into a fine puree. Add pomegranate molasses, oil and mint. Pour into a bowl.
Season to taste with Aleppo pepper. Mix well and let rest for ten minutes before serving.
Garnish with pepper and pomegranate seeds (optional).