الفتّوش

Cut the edges of the Arabic bread using scissors.

Fry the bread pieces in a pan until crispy and shaped like a bowl.

Wash all the vegetables well, chop the lettuce, and place it in a large bowl.

Dice the tomatoes, cucumbers, radishes, purslane, and green onions, then add them to the lettuce.

Add the fresh mint leaves to the vegetables.

In a separate mixing bowl, prepare the dressing by combining lemon juice and olive oil.

Add pomegranate molasses, sumac, and salt, then whisk the mixture until well combined.

Pour the dressing over the salad and mix it well using a wooden spoon so the vegetables are evenly coated.

Serve the salad in the fried bread bowls.

Garnish with pomegranate seeds and a sprinkle of extra sumac if desired.