Instructions: A local seasoning called sammak gives this salad a different and slightly astringent taste. The original recipe uses leftover, dried Arabic bread, but crumbled melba toast may be substituted.

Put toasted pieces of bread in large salad bowl. Sprinkle with sammak water or lemon juice. (Sammak water is prepared by crushing a tablespoon of seeds and steeping them in half cup o water for 15 minutes. Work seeds between fingers to extract essence. Wear rubber gloves as juice stains the fingers.) Add chopped cucumbers or lettuce, green pepper, tomato, parsley, mint, baqli. Sprinkle chopped onions with salt and add. Mix well and add olive oil slowly. Taste. Adjust salt. Garlic pounded to a paste with salt and lemon juice may be added. Sprinkle with a teaspoon of pounded sammak if available.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.