Na'ama's Fattoush from 'Jerusalem' Recipe

Name: Na'ama's Fattoush from 'Jerusalem' Recipe
Ingredients: scant 1 cup / 200 g Greek yogurt and 3/4 cup plus 2 tbsp/200 ml whole milk, or 1 2/3 cups/400 ml buttermilk (replacing both yogurt and milk); 2 large stale Turkish flatbread or naan (9 oz/ 250 g in total); 3 large tomatoes (13 oz/ 380 g in total), cut into 2/3-inch/1.5 cm dice; 3 oz/100 g radishes, thinly sliced; 3 Lebanese or mini cucumbers (9 oz/ 250 g in total), peeled and chopped into 2/3 -inch/1.5cm dice; 2 green onions, thinly sliced; 1/2 oz/15 g fresh mint; scant 1 oz/25 g flat-leaf parsley, coarsely chopped; 1 tablespoon dried mint; 2 cloves garlic, crushed; 3 tablespoons freshly squeezed lemon juice; 1/4 cup/60 ml olive oil, plus extra to drizzle; 2 tablespoons cider or white wine vinegar; 3/4 teaspoon freshly ground black pepper; 1 teaspoon salt; 1 tablespoon sumac or more to taste, to garnish

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Servings: 6

Author : Kate Williams

buttermilk cook the book cucumbers

Na'ama's Fattoush from 'Jerusalem' Recipe

Instructions

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Step 1

If using yogurt and milk, start at least 3 hours and up to a day in advance byplacing both in a bowl. Whisk well and leave in a cool place or in the fridgeuntil bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.

Step 2

Tear the bread into bite-size pieces and place in a large mixing bowl. Addyour fermented yogurt mixture or commercial buttermilk, followed by the restof the ingredients, mix well, and leave for 10 minutes for all the flavors tocombine.

Step 3

Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.

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