- Yield: 6 servings
Crisp vegetables and torn flatbread in a tangy and creamy dressing.
- 1cup Greek yogurt plus 3/4 cup plus 2 tablespoons whole milk
- 2large stale Turkish flatbread or naan
- 3large tomatoes, 13 ounces in total, cut into 2/3-inch dice
- 31/2ounces radishes, thinly sliced
- 3 Lebanese or mini cucumbers peeled and chopped into 2/3-inch dice
- 2 green onions
- 1/2ounce fresh mint
- 1ounce (scant) flat-leaf parsley, coarsely chopped
- 1tablespoon dried mint
- 2cloves garlic, crushed
- 3tablespoons freshly squeezed lemon juice
- 1/4cup olive oil, plus extra to drizzle
- 2tablespoons cider or white wine vinegar
- 3/4teaspoon freshly ground black pepper
- 1 1/2teaspoons salt
- 1teaspoon 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 favors to combine.
Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.
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.