Na’ama’s Fattoush

An Arab salad that uses grilled or fried leftover pita.
 
fattoush salad

Recipe from: 17 October 2012
Preparation time: 15 min
Cooking time: 00:00
 
 

Ingredients

 
  • 200
    g
    Greek yoghurt and 200ml full cream milk
  • or 400ml of buttermilk (replacing both yoghurt and milk)
  • 2
    large stale Turkish flatbread or naan (250g in total)
  • 3
    large tomatoes (380g in total) cut into 1.5cm dice
  • 100
    g
    radishes - thinly sliced
  • 3
    Lebanese or mini cucumbers (250g in total) - peeled and chopped
  • 2
    spring onions - thinly sliced
  • 15
    g
    mint
  • 25
    g
    flat-leaf parsley - roughly chopped
  • 1
    Tbs
    dried mint
  • 2
    garlic cloves - crushed
  • 3
    Tbs
    lemon juice
  • 60
    ml
    olive oil - plus extra to drizzle
  • 2
    Tbs
    cider or white wine vinegar
  • 3/4
    tsp
    coarsely ground black pepper
  • 1 1/2
    tsp
    Salt
  • 1
    Tbs
    sumac or more according to taste - to garnish
Servings: Change Serving
 
 

Method

 
If using yoghurt and milk, start at least three 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 home-made buttermilk, but less sour.

Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yoghurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well and leave for 10 minutes for all the flavours to combine.

Spoon the fattoush into serving bowls, drizzle with some olive oil and garnish generously with sumac.


Extracted from Jerusalem by Yotam Ottolenghi and Sami Tamimi published by Ebury.

 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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