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Middle Eastern Jerusalem Cookbooks

Cooking trom Ottolenghi's "JERUSALEM"

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Cooking trom Ottolenghi's "JERUSALEM"

pikawicca | Sep 16, 2012 07:16 AM

Na'ama's Fattoush

A purist would not consider this authentic fattoush, but I consider it delicious, and I'm in a rush to cook the recipes that showcase still-available late summer produce.

400 mil buttermilk (I used about half that)
2 large stale Turkish flatbread or naan (250 g total), torn into small pieces
3 large tomatoes, diced
100 g radishes, thinly sliced
250 g Lebanese or mini cucumbers, thinly sliced
2 spring onions, thinly sliced
15 g fresh mint, chopped
25 g flat-leaf parsley, chopped
1 T dried mint
2 garlic cloves, grated on a microplane
3 T lemon juice
60 mil olive oil
3/4 t black pepper
1 1/2 t salt
1 T sumac, or more to taste, to garnish

10 minutes before serving, toss everything but the sumac together in a large bowl. Serve, topped with a generous sprinkle of sumac.

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