INGREDIENTS
2 cups
Flat-leaf parsley, loosely packed leaves
2
Garlic cloves, small
2
Little gem or baby romaine lettuces
1/2 tsp
Mint, dried
1 cup
Mint, fresh leaves
1 lb
Persian cucumbers
6
Scallions
3
Tomatoes, medium ripe
3 tbsp
Lemon juice, fresh
2 tbsp
Pomegranate molasses
2
Kosher salt
4 tsp
Sumac, ground
1
Sumac, Ground
1 cup
Olive oil, extra-virgin
2 tsp
White wine vinegar
2
8-inch-diameter pita breads
2 cups
Purslane leaves or additional 3/4-inch-strips romaine lettuce