فتة البقلة

Finely chop the onion

Chop the cherry tomatoes

Cut the bread into small pieces, drizzle with about 1 tablespoon olive oil

Toast it in the air fryer at 180°C (356°F) for 10 minutes, stirring halfway through.

Dice the eggplant, coat with a bit of olive oil and a pinch of salt

Roast in the air fryer at 200°C (392°F) for 15 minutes, stirring occasionally.

In a bowl, place the purslane, add the chopped onion, lemon juice, salt, and sumac, and mix well so the flavors combine.

In a serving dish, add the toasted bread, then the purslane and onion mixture, and toss to let the bread absorb the juices.

Add the cherry tomatoes and roasted eggplant.

Prepare the fattah sauce by mixing the crushed garlic, tahini, yogurt, juice of half a lemon, and salt well until the mixture is homogeneous.

Garnish with pomegranate seeds and more toasted bread if desired.