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

Ingredients:

• 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

Directions:

-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.

~Enjoy~

Recipe (Re)creation: Roasted Eggplant with Buttermilk Sauce

~ From top: roasted eggplant,
close-up of (re)creation, finished and plated (re)creation ~

This is another recipe (re)creation from the Plenty cookbook, which has become a staple in my kitchen.  I highly recommend the cookbook- so many great recipes to choose from!  This recipe is incredibly easy and looks absolutely beautiful (almost too beautiful to eat).  Its a great starter that you can make for yourself any weeknight.  Its also sure to impress if you make it for a dinner party.  The elegant combination of the tender eggplant, creamy sauce, and garnish of pomegranate seeds is pretty ingenious.   Thank you chef Ottolenghi for creating this one!

Serves 4-5 as a starter

Ingredients:

2 large eggplants

1/4 cup olive oil

1 1/2 tsp thyme leaves, plus a few whole sprigs to garnish

Maldon sea salt & black pepper

1 pomegranate

1 tsp za'atar (or dried oregano)

8 tbsp buttermilk

1/2 cup Greek yogurt

1 1/2 tbsp olive oil

1 small garlic clove, crushed

pinch of salt

Directions:

Preheat the oven to 400 degrees F.

Cut each eggplant in half lengthwise and make 4 cuts in the flesh of the eggplant in the shape of a diamond.  

Place the eggplant slices, cut-side up, on a baking sheet.  Brush them with olive oil and keep on brushing more oil on until the eggplant absorbs most of the oil.

Sprinkle the eggplant with thyme leaves and salt and pepper and roast for 35-40 minutes (or until flesh is soft and nicely browned).

Meanwhile cut the pomegranate and break it apart, releasing the seeds into a bowl.  Remove any bits of white skin from the pomegranate seeds.  

To make the sauce: whisk together all of the ingredients and keep cold until needed.

Serve each eggplant slice with a generous drizzle of buttermilk sauce, and garnish with za'atar, thyme and pomegranate seeds.  Finish with a drizzle of olive oil.

Enjoy!