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Recipe Collection

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Na’ama’s Fattoush

Na’ama’s Fattoush Related:   appetizer, dairy, Israeli, July 4, salad, Shabbat, Shavuot, side, vegetarian

Prep time: 25 min

Cook time: 3 hrs if using yogurt and milk

Yield: 6 servings

User Rating:
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Rating: 4.0/4 (1 vote cast)

Easy to make, this is a great first course or side dish. For the bread, I used two store-bought pitas that I toasted earlier in the day so they stayed crisp. This salad should be assembled right before eating so the bread doesn’t get too soggy. Submitted by Paula Shoyer

Ingredients

  • 1 cup Greek yogurt and 1 cup plus 2 tablespoons whole milk, or 1 cup buttermilk (replacing both yogurt and milk)
  • 2 large, stale Turkish flatbread or naan (9 ounces in total)
  • 3 large tomatoes (13 ounces in total), cut into 1/2-inch dice
  • 3 ounces radishes, thinly sliced
  • 3 Lebanese or mini cucumbers (9 ounces in total), peeled and chopped into 1/2 -inch dice
  • 2 green onions, thinly sliced
  •  1/2 ounce fresh mint
  • Scant 1 ounce flat-leaf parsley, coarsely chopped
  • 1 tablespoon dried mint
  • 2 cloves garlic, crushed
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil, plus extra to drizzle
  • 2 tablespoons cider or white wine vinegar
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon sumac or more to taste, to garnish

Preparation

  • If using yogurt 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 homemade buttermilk, but less sour.
  • Tear the bread into bite-size pieces and place in a large mixing bowl. Add the 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. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.
  • Recipe 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. Food Photography credit: Jonathan Lovekin © 2012

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