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Leaf Salads

Ingredients

Preparation

  1. Rocket or arugula (gargir), purslane (bakle), and cress (rashad) are popular Arab salad leaves. Choose one and dress with a dribble of extra-virgin olive oil, a little salt, and a drop, if any, of vinegar or lemon juice.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
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