Fattoush with Pomegranate Molasses in a Fried Pita Bowl

Carefully trim the edges of the pita bread, then shape it into a sturdy bowl large enough to hold the fattoush and able to retain its shape during frying.

Deep-fry the pita bread in vegetable oil over high heat, carefully holding it in shape, until crisp and set into a sturdy bowl.

Place the fried pita bowl on a wire rack to cool completely and drain off any excess oil, allowing it to become firm and crisp.

Whisk together the olive oil, lemon juice, pomegranate molasses, salt, balsamic vinegar, mustard paste, sumac, dried mint, sumac water, and garlic until the dressing is smooth and glossy.

Wash the lettuce, purslane, radishes, tomatoes, fresh mint, parsley, cucumbers, and green onions thoroughly, then dry them completely until no water droplets remain. Coarsely chop the vegetables to preserve their crunch, then combine them with the pomegranate seeds in a large bowl so the ingredients are evenly distributed.

Gradually add the dressing to the vegetable mixture and toss gently until the ingredients are lightly coated, with no liquid pooling at the bottom. Just before serving, transfer the dressed fattoush to the cooled pita bowl, arranging it gently to keep the bread dry and crisp.