This is a fabulous fattoush recipe from a fabulous book: Jerusalem by Yotam Ottolenghi and Sami Tamimi. I own a signed copy of it –signed by both authors. It is a beautiful book with a cloth cover and full of childhood memories around food, tradition, history and the city itself.
My fascination with Jewish food started with Marlena Spieler’s cookbook called Jewish Cooking and later on continued with Yotam Ottolenghi. None of these cookbooks are vegetarian. Nevertheless, they are great source of inspiration for me.
Back to the recipe… I have the original recipe here for you. However, I had to adjust a few things while I was making my own fattoush. For example, I reduced the measurements because it’s just the two of us. And, I used Afghan bread instead of Turkish flatbread or naan. As I always say: my kitchen is my queendom and I rule! 🙂
200 g Greek yoghurt and 200ml full-fat milk or 400mI of buttermilk (replacing both yoghurt
2 large stale Turkish flatbread or naan (250g in total)
3 large tomatoes (380g in total), cut into 1.5cm dice
100 g radishes, thinly sliced
1 Lebanese or mini cucumbers (250g in total), peeled and chopped into 1.5cm dice
2 spring onions, thinly sliced
15 g mint
25 g flat-leaf parsley, roughly chopped
1 tbsp dried mint
2 garlic cloves, crushed
3 tbsp lemon juice
60 ml olive oil, plus extra to drizzle
2 tbsp cider or white wine vinegar
¾ tsp coarsely ground black pepper
1 ½ tsp salt
1 tbsp sumac or more according to taste, to garnish
• If using yoghurt and milk, start at least three hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of home-made buttermilk, but less sour.
• Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yoghurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well and leave for 10 minutes for all the flavours to combine.
• Spoon the fattoush into serving bowls, drizzle with some olive oil and garnish generously with sumac.