·         4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes

·         3 tablespoons (or more) fresh lemon juice

·         2 tablespoons (or more) pomegranate molasses

·         2 small garlic cloves, minced

·         2 teaspoons (or more) white wine vinegar

·         1/2 teaspoon dried mint

·         3/4 cup extra-virgin olive oil (Boulos)

·         Kosher salt

·         2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces

·         1/4 cup extra-virgin olive oil

·         Kosher salt

·         3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

·         1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

·         6 scallions, thinly sliced

·         2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips

·         2 cups (loosely packed) flat-leaf parsley leaves

·         2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce

·         1 cup fresh mint leaves

·         Ground sumac (optional)

Sumac, a tart, citrusy spice, is available at specialty foods stores. Pomegranate molasses can be found at some supermarkets.

Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt. Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.

Prep Time: 5 minutes Cook Time: 15 minutes 

Yield: 4 servings

     3 anchovy filets, rinsed and chopped

     6 leaves fresh basil

     1 pinch salt

     ground black pepper to taste

     2/3 cup red wine

     1 cup fresh sliced mushrooms

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft, then the pancetta and cook until bubbling and transparent.

Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine.

Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.

- 150 g fresh parsley or 150 g flat leaf parsley (This is about 2    bunches) or 150 g fresh parsley, finely chopped.

Directions:

1- Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.

2- Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.

3- Juice all the fresh lemons and pour it over the salad mixture. Add  olive oil, black pepper and salt in the salad mixture. Mix well.

4- Place over the cool bourghul and mix well.

5- Serve.

6- Refrigerate any left overs for about 2-3 days.