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