You are here: Home » Recipes » Na’ama’s Fattoush Na’ama’s Fattoush Recipe by Our Cookbook Collection Yield 6 servings PrintEmail Crisp vegetables and torn flatbread in a tangy and creamy dressing. Ingredients 1 cup Greek yogurt plus 3/4 cup plus 2 tablespoons whole milk2 large stale Turkish flatbread or naan3 large tomatoes, 13 ounces in total, cut into 2/3-inch dice31/2 ounces radishes, thinly sliced3 Lebanese or mini cucumbers peeled and chopped into 2/3-inch dice2 green onions1/2 ounce fresh mint1 ounce (scant) flat-leaf parsley, coarsely chopped1 tablespoon dried mint2 cloves garlic, crushed3 tablespoons freshly squeezed lemon juice1/4 cup olive oil, plus extra to drizzle2 tablespoons cider or white wine vinegar3/4 teaspoon freshly ground black pepper1 1/2 teaspoons salt1 teaspoon sumac or more to taste, to garnish Instructions 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.