Na’ama’s Fattoush

  • Yield 6 servings

Na ama s fattoush

Crisp vegetables and torn flatbread in a tangy and creamy dressing.


1 cup Greek yogurt plus 3/4 cup plus 2 tablespoons whole milk
2 large stale Turkish flatbread or naan
3 large tomatoes, 13 ounces in total, cut into 2/3-inch dice
31/2 ounces radishes, thinly sliced
3 Lebanese or mini cucumbers peeled and chopped into 2/3-inch dice
2 green onions
1/2 ounce fresh mint
1 ounce (scant) flat-leaf parsley, coarsely chopped
1 tablespoon dried mint
2 cloves garlic, crushed
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil, plus extra to drizzle
2 tablespoons cider or white wine vinegar
3/4 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 teaspoon 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.



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