Fattoush

Recipe from Ottolenghi Jerusalem

Try to get small cucumbers for this as for any other fresh salad. They are worlds apart from the large ones we normally get in most UK supermarkets. You could skip the fermentation stage and use buttermilk instead of the combination of milk and yoghurt. For a typical chopped salad, try the Spiced chickpeas and fresh vegetable salad, page 56, omitting the sugar and the chickpeas.

 

Serving size

6 people

Ingredients

  • 200g Greek yoghurt and 200ml full-fat 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
  • 100g radishes, thinly sliced
  • 3 Lebanese or mini cucumbers (250g in total), peeled and chopped into 1.5cm dice
  • 2 spring onions, thinly sliced
  • 15g mint
  • 25g flat-leaf parsley, roughly chopped
  • 1 tbsp dried mint
  • 2 garlic cloves, crushed
  • 3 tbsp lemon juice
  • 60ml olive oil, plus extra to drizzle
  • 2 tbsp cider or white wine vinegar
  • ¾ tsp coarsely ground black pepper
  • 1 ½ tsp salt
  • 1 tbsp sumac or more according to taste, to garnish

Method

  1. 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.
JERUSALEM, Cookbook
£30.00