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Tasting Jerusalem

Na’ama’s Fattoush

This is Sami Tamimi's mom's take on a typical Israeli chopped salad, made more comforting by the creamy buttermilk dressing and the untoasted pita.
Course Salad
Cuisine Middle Eastern
Keyword fattoush recipe, fattoush salad
Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings 6 servings
Calories 325 kcal

Ingredients

  • scant 1 cup Greek yogurt and cup plus 
2 tbsp / 200 ml whole milk (200 g) or 1 cups / 
400 ml buttermilk (replacing both 
yogurt and milk)
  • 2 large stale Turkish flatbread or naan 9 oz /
250 g in total
  • 3 large tomatoes 13 oz /
380 g in total, cut into
-inch / 1.5cm dice
  • 3 oz radishes (100 g) thinly sliced
  • 3 Lebanese or mini cucumbers 9 oz / 
250 g in total, peeled and chopped into
-inch / 1.5cm dice
  • 2 green onions thinly sliced
  • 1 oz fresh mint 15 g
  • scant 1 oz flat-leaf parsley (25 g) coarsely chopped
  • 1 tbsp dried mint
  • 2 cloves garlic crushed
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 cup olive oil (60 mL) 
plus extra to drizzle
  • 2 tbsp cider or white wine vinegar
  • 1/2 tsp freshly ground 
black pepper
  • 1 tsp salt
  • 1 tbsp sumac or more 
to taste to garnish

Instructions

  1. If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
  2. Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.
  3. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.

Recipe Notes

“Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Jonathan Lovekin © 2012