Top and tail the radishes and slice fairly thinly. your fermented yogurt mixture or... 3. But here, the buttermilk adds a pleasant tang and doesn’t drench the salad, but livens things up. I have all of the “Ottolenghi” cookbooks, and love the vegetable-forward recipes. It’s basically a dish to use up stale bread (so the bread is pretty much the one essential ingredient!) The ubiquitous bread salad of the Middle East, similar to the Italian panzanella graces the table at almost every meal. Reply, Thanks ~ I usually do remove the seeds and even so, when I salt cucumbers, a considerable amount of water does drain away from them, but it’s not really necessary for salads you’re going to eat right away. Print Recipe. The cucumber I peeled and then did cut them into fairly even pieces. Reply, Looks fabulous! I appreciate you and your work even more. Reply, If you quarter the cucumbers and slice off most of the seeds, you don’t have to salt and drain them. In the Middle East, the equivalent of panzanella is fattoush, a salad peppered with fried pieces of flatbread called khubz. It gently bathes the ingredients, rather than overwhelming them. Watermelon and feta salad with marinated olives and preserved lemon Tomato, rhubarb and elderflower salad Figs with young pecorino and honey (Ottolenghi pg 30) Bourbon-glazed spare ribs with smoked corn salad Corn cakes with beetroot and apple salad Tomatoes with wasabi mascarpone and pine nuts Like Mauritian chatini, Israeli fattoush accompanies a variety of dishes and the crunch and herbal character of the salad really compliments heavier spicy foods. Reply, Happy you like the recipe! Then, at the last minute, it’s doused with a lemony buttermilk dressing. 4. Reply, Shared your post on eGullet. Get recipes and blog posts sent right to your Inbox! Do you think there is a connection between having a big sweet tooth, yet loving savory Middle Eastern food David? Sumac, usually sold ground, is ground red berries and used in Middle … Reply, This recipe – like all your other recipes – is terrific, and cheered us up on a day when wildfire smoke is choking our skies here in N CA. However, I saw some small Italian flatbreads in Waitrose and decided to use those instead. Keep up the great work! I hope WH Smith has their book. – there was the fattoush. As soon as I read this I ordered a copy of his book…my mom’s family is Lebanese, and these are my very favorite ingredients/dishes! That's rather odd since by definition fattoush is a bread salad, not just the bread itself. 2. My son did most of the cooking, barbecuing chicken that had been marinated in olive oil and lemon juice and herbs; he made Moro’s kofte too. Falastin doesn’t shy away from discussing the conflicts and problems which are part of the bigger picture, which frames Palestinean culinary culture. I don’t like things that are overly sweet, and I try to use the minimum amount of sugar in recipes, but interesting that it had become such a big topic of conversation here. Great for a party, especially if you have vegetarians coming as it serves both as a mains and as a side dish. Can’t wait to make it. Thank you. I use buttermilk for Ethiopian fresh cheese and love the ingredient. Reply, I have colorful heritage tomatoes this week too so must try this, and have been meaning to buy Sami’s cookbook so great to hear your thoughts. 170ml whole milk 170g Greek yoghurt 1 heaped teaspoon dried mint 1 heaped teaspoon sumac, plus more for garnish 2 cloves garlic, crushed 1 teaspoon sea salt a good grating of black pepper flatbreads weighing about 200-250g a little olive oil to brush flatbread 350g tomatoes, roughly chopped 2 … Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Thus I put it all together in a big bowl and kept the dressing and other liquids separate until we were almost ready to eat; I didn’t want the bread and vegetables to get soggy. Mix everything together then transfer to a serving platter. Looking forward to making this dressing and giving it a try. Reply, I don’t think there is any. I’ve had more traditional fattoush before and loved it so I’m looking forward to trying this version before our tomatoes completely disappear in Massachusetts! Directions 1. This classic Middle Eastern salad makes a crunchy light side dish or lunchbox filler- it's sprinkled with sumac, mint and parsley. Green Salad with Peas, Green Beans, and Buttermilk Ranch Dressing, Creamy Feta-Red Wine Vinegar Salad Dressing, Holiday Gift Guide: Bringing France to You and Others. I also bought some of Paul Bakery’s lovely baguettes and some macarons and a Gallete des Rois for dessert. I love reading them. We reduced the mint a bit, and plan next time to add one or two more toasted flatbreads. Most restaurants and meals you have in Jerusalem will have this salad accompanying whatever you’re eating for lunch or dinner. Reply, I used a yellow onion, which are the most common type around here. It’s great to have another salad recipe which is not lettuce based AND which features radishes, which we love. … Fattoush is a moveable recipe … take the basics and do your own thing. Stir gently to mix. Whisk well and... 2. Thanks again for continuing to expand our culinary horizons and give us something to look forward to cooking in the kitchen. Reply, Thank you for framing this wonderful book within the sadly troubled Palestinian situation. Tossed with a house lemon pomegranate dressing that’s all … How refreshing. You’ll notice the difference. David, I want you to know that you might read a questions (even moaning!) They seem to be at opposite poles.. • If using yogurt and milk, start at least three hours and up to a day in advance by placing both in a bowl. Reply, Ha! What type of onion did you use? Strew the remaining sumac onions over the salad, drizzle with a little extra olive oil, and sprinkle with the remaining 1/2 teaspoon of sumac. The icing on the salad is the sumac onions; sliced raw onions are marinated with the astringent, puckery seasoning made from dried berries. Thanks for this fabulous sounding salad!! Reply, Well, I use your recipes just because I find the amount of sugar really is the minimum amount and your cakes are always balanced! It will work perfectly in this dressing. Fattoush is basically a Mediterranean fried bread salad that typically includes lettuce, tomatoes, cucumbers, radishes and fried pieces of pita bread. Thank you. If the onions seem a little dry, add a touch more olive oil until they are glistening. Brush them with a little olive oil and put into a 180C/160 Fan/Gas 4 oven for about 15 minutes. Reply, I made this salad as written for dinner last night and then had leftovers for lunch at work today. Reply, I don’t know how much kefir different from buttermilk in tanginess and viscosity but if it’s similar to buttermilk you could certainly give it a try! We ate at his house so I had to transport the salad by car. 5 from 1 vote. Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. That’s awesome, I happened to make fattoush this week also. placing both in a bowl. But they’re still sweet, we are talking dessert after all! Fattoush is not a specific recipe. You don’t want to do that part until ready to serve – no more than 10 minutes in advance. Congratulations to Sami and Tara for being our hosts and guide, as they call themselves, respectively, for creating a collection of stories and recipes that focus a sharper lens on Palestinean cuisine. Sure sounds good, though. He made a tahini and lemon dressing for the chicken. I keep buttermilk in my fridge all the time. Na'ama's Fattoush. Fattoush is a Lebanese salad, good for hot weather. Reply, You’re such a thoughtful writer. Tomatoes, crisp radishes, onions, crunchy cucumbers, garlic, aromatic mint, and parsley are all tossed together with crispy bits of flatbread. We began our family meal with glasses of fizz and a selection of meze. I really liked reading it, and do have quite a few recipes bookmarked but wanted to make this one the most. I’ve discovered jars of wonderful Odysea meze in Wholefoods and they’re great. I do sometimes make my own flatbread, which is fun to do, but I have to confess to usually taking the easy route with fattoush of using bought pitta. Yotam Ottolenghi Ottolenghi Recipes Healthy Salads Healthy Recipes Salads Up … Thank you for sharing. Reply. Thank you David! As soon as I got the book, the first thing I said to myself was, “This is one of the best books of the year.” It’s a great book. my mouth is already watering!! Put the tomatoes, radishes, mint, parsley, thyme, and crumbled flatbread in a large bowl. I can – and do – make all these things. Put the diced cucumbers in a strainer or colander, sprinkle with 1/4 teaspoon salt and let stand over a … You could always add some feta or other cheese to make it more substantial … or some nuts? Like in his book Jerusalem, written with Yotam Ottolenghi, it’s hard not to mention that the complexity and struggles that come with the turf. What distinguishes Fattoush are 2 main aspects: the number of greens and vegetables it carries, and the complex rich flavor that the pomegranate molasses and/or sumac spice engulf it with. Most of the water is in the seeds. I added 4 although Ottolenghi used only 2. Now add the parsley and mint, roughly chopped. See more ideas about Recipes, Salad, Fatoush salad. It’s an Arab dish found in the Lebanon, Israel, Egypt and other middle eastern countries. Reply, Fantastic post, photos and recipe, David. Fattoush is the official Lebanese peasant salad, and farmers just throw in whatever spring/summer harvest they have into the bowl to build up this beauty. Recipe by Sarah Fennel | Broma Bakery. Ottolenghi says at least three hours in advance for the yoghurt and milk to ferment. Fattoush is the salad to make if you have random leftover … And then – of course! Make the yoghurt dressing first. Top and tail the spring onions, peel off the rougher outside skin if necessary, and slice thinly. So we enjoyed fabulous chicken and kofte, a mix of roasted white and sweet potatoes – crispy on the outside and fluffy within, with za’atar sprinkled over them. Note: This recipe makes about four servings as a main course, six servings as a side salad. Salad, of course … have a problem savory Middle Eastern inspired recipe to try Middle... 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