Na'ama's Fattoush

Name: Na'ama's Fattoush
Prep time: 8 h 25 min
Total time: 8 h 25 min
Cuisine: Greek, European, Mediterranean
Ingredients: 200 g Greek yoghurt; 200ml full-fat milk, or 400ml of buttermilk (replacing both yogurt and milk); 2 large stale Turkish flatbread or naan (250g in total); 3 large tomatoes (380 g in total) (cut into 1.5cm dice); 100 g radishes (thinly sliced); 3 Lebanese or mini cucumbers (250 g 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; 0.75 tsp coarsely ground black pepper; 1.5 tsp salt; 1 tbsp sumac or more according to taste (to garnish)

4 steps

Prep:8h 25min

Arab salad, chopped salad, Israeli salad - whatever you choose to call it, there is no escaping it. Wherever you go in the city, at any time of the day, a Jerusalemite is most likely to have a plate of freshly chopped vegetables — tomato, cucumber and onion, dressed with olive oil and lemon juice -- served next to whatever else they are having. It's a local affliction, quite seriously. Friends visiting us in London always complain of feeling they ate 'unhealthily' because there wasn't a fresh salad served with every meal. Try to get small cucumbers for this as for any other fresh salad. They are worlds apart from the large ones we normally get in most UK supermarkets. You could skip the fermentation stage and use buttermilk instead of the combination of milk and yoghurt.

Updated at: Thu, 17 Aug 2023 03:01:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories293.7 kcal (15%)

Total Fat16.7 g (24%)

Carbs28.4 g (11%)

Sugars7.2 g (8%)

Protein8.6 g (17%)

Sodium824.1 mg (41%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

200ggreek yoghurt

200mlfull-fat milk

replacing both yogurt and milk

250gflatbread

large, stale, Turkish, or naan

380gtomatoes

large, cut into 1.5cm dice

100gradishes

thinly sliced

250gLebanese cucumbers

or mini, peeled and chopped into 1.5cm dice

2spring onions

thinly sliced

15gmint

25gflat-leaf parsley

3 Tbsplemon juice

60mlolive oil

plus extra to drizzle

2 Tbspcider vinegar

or white wine

¾ tspcoarsely ground black pepper

1 ½ tspsalt

1 Tbspsumac

or more according to taste, to garnish

Instructions

Step 1

If using yoghurt and milk, start at least three hours and up to a day in advance by placing both in a bowl.

Step 2

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.

Step 3

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.

Step 4

Spoon the fattoush into serving bowls, drizzle with some olive oil and garnish generously with sumac.