Na'ama's Fattoush
A refreshing Middle Eastern bread salad featuring a mix of toasted flatbread pieces, fresh vegetables, and herbs dressed in a tangy lemon-sumac vinaigrette. Made with homemade buttermilk or yogurt mixture, this fattoush combines crispy bread with juicy tomatoes, cucumbers, and fresh herbs for a delightful contrast of textures and flavors.
Ingredients
- •1⅔ cups buttermilk or yogurt-milk mixture
- •2 large Turkish flatbread or naan
- •3 large tomatoes
- •3½ oz radishes
- •3 whole Lebanese or mini cucumbers
- •2 whole green onions
- •½ oz fresh mint
- •1 oz flat-leaf parsley
- •1 tbsp dried mint
- •2 cloves garlic
- •3 tbsp lemon juice
- •¼ cup olive oil
- •2 tbsp cider or white wine vinegar
- •¾ tsp black pepper
- •1½ tsp salt
- •1 tbsp sumac
- •garnish
Cooking Instructions
- 1.
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.
180 min
- 2.
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.
10 min
- 3.
Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.
5 min
