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Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy. Chopped vegetables, mint, parsley and a sumac-lemon-olive-oil dressing are tossed together; the toasted pita goes in last so it stays crunchy. Eaten immediately before the bread goes soft.
A torn pita is brushed with olive oil and grilled or fried until golden and crisp. Cucumber, tomato, radish, romaine, spring onion, parsley and mint are roughly chopped into a wide bowl. A dressing of lemon juice, pomegranate molasses, sumac, garlic, olive oil and salt is whisked. The salad is tossed with the dressing just before serving; the pita is scattered on top so it stays crisp.
Firm green tomatoes slice 8 mm thick. Salt 10 minutes to draw water. Dredge: seasoned flour → beaten egg + buttermilk → seasoned cornmeal + breadcrumbs (this triple-dredge gives the crispiest coat). Shallow-fry in oil at 180°C until deep gold. Drain; salt; serve with rémoulade.