Jonathan Lovekin © 2012
Provided by: Taste Editors
Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
- 1 cup (scant of) Greek yogurt and cup plus 2 tbsp / 200 ml whole milk, or 1 cups / 400 ml buttermilk (replacing both yogurt and milk)
- 2 large stale Turkish flatbread or naan
- 3 large tomatoes, cut into one-inch dice
- 3 oz radishes, thinly sliced
- 3 Lebanese or mini cucumbers peeled and chopped into one-inch dice
- 2 green onions, thinly sliced
- 1/2 oz fresh mint
- 1 oz (scant) flat-leaf parsley, coarsely chopped
- 1 tbs dried mint
- 2 cloves garlic, crushed
- 3 tbs freshly squeezed lemon juice
- 1/4 cup olive oil, plus extra to drizzle
- 2 tbs cider or white wine vinegar
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
- 1 tbs sumac or more to taste, to garnish
- If using yogurt and milk, start at least 3 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 homemade buttermilk, but less sour.
- Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.
- Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.