Thursday, November 1, 2012

Recipe (Re)creation: Na'ama's Fattoush

This recipe is from Ottolenghi and Tamimi's long-awaited cookbook, Jerusalem.  I never thought I'd say it, but I like this cookbook even more than Ottolenghi's other cookbook, Plenty.  This one features both Jewish and Arab dishes, and there are both vegetarian and meat-laden dishes to keep just about everyone happy.  This fattoush salad reminds me of my trip to Lebanon and fattoush was one of my absolute favorite discoveries from the trip.  This recipe is delicious as is, but I just added a few twists to make it slightly more satisfying.  I used pita instead of naan and I toasted it so that it kept its integrity and didn't get soggy.  I also topped the salad with a little crumbled feta for some added salt and creaminess.  You can serve this salad with some grilled sausage or extra pita and hummus and you are all set for a perfect weeknight meal.

ps. Buy the Jerusalem cookbook- you won't regret it.

Serves 3-4


  • 3/4 cup Greek yogurt
  • 1/2 cup milk
  • 2 large pitas, toasted
  • 3 large tomatoes, diced
  • 4 radishes, thinly sliced
  • 3 mini cucumbers, peeled and diced
  • 2 green onion, sliced thinly
  • 5 mint leaves
  • 1/2 bunch flat-leaf parsley, chopped
  • 2 cloves garlic
  • 3 tbsp lemon juice
  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp sumac
  • 1/4 cup crumbled feta (optional)
  • salt & pepper


-To make the buttermilk dressing, start 1 hour in advance.
-Whisk the milk and yogurt together in a bowl.
-Set aside, or place in the fridge until bubbles form to the surface.
-Tear the bread into bite-sized pieces and place in a large mixing bowl.
-Add the buttermilk dressing, and all the other ingredients and mix well.
-Allow flavors to mix for 10 minutes and then spoon the fattoush into serving bowls.
-Drizzle with olive oil and season with salt & pepper.
-Garnish generously with sumac and a sprinkle of feta cheese.


No comments:

Post a Comment