I’m not sure if this is actually Maghrebian in origin, although I believe it is eaten there. I believe it is originally Lebanese. Basically, it’s a toast salad.
Take some pitta bread. Stale will do. But it has to have been heated so that it "pockets" and comes apart in two thin sheets. Rub it with a cut clove of garlic. Break up into a bowl. Pour in some olive oil and sprinkle a little salt. Spread onto a baking sheet. Bake until golden and crispy.
Combine with shredded COs lettuce, tomatoes, sliced, mild onions and chopped parsley. Dress with lemon juice, olive oil and sumac powder (optional. A spice made from the sour berries of a tree. Try the Turkish supermarket on Argyle St. or the Arab shop on Bank St. Sometimes found in Cypriot shops.)
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