Fattoush

As promised, here is the side salad I served with my previous post of turkey and zucchini burgers. I have to say, despite having to buy a backbreaking array of ingredients from the grocery store (and specialty stores), the flavour explosion is just incomparable to a one-pot meal you’d make in 30min. And although there are plenty of quick weekday meals I make regularly that are delicious, I grudgingly have to admit that the more complex the ingredient list and the more time it takes to prep multiple components of a meal… Yes. It does have an edge to it that is irresistible to the taste buds.

This salad as Ottolenghi says, is eaten on a daily basis and is meant to accompany a variety of meals. It is a staple. It reminds me a lot of Mauritian “chatini” which is basically like a fresh cilantro-heavy salsa minus the lime. Like Mauritian chatini, Israeli fattoush accompanies a variety of dishes and the crunch and herbal character of the salad really compliments heavier spicy foods.

A teaser of the recipe is posted on Ottolenghi’s website here. While the method is omitted from his website in an effort to get you to buy the Jerusalem cookbook (you definitely should), and I won’t post it either from a place of deep-seated academic fear of plagiarism.. It’s a salad. You can figure it out 🙂

Ingredients

  • Splash of buttermilk
  • 2 stale naan or flatbread
  • 3 large tomatoes
  • Thinly sliced radishes
  • Mini Lebanese cucumbers
  • Green onions
  • Fresh mint
  • Flat-leafed parsley
  • Garlic
  • Lemon juice
  • Olive oil
  • White wine vinegar
  • Salt and pepper
  • Sumac

Method

Use all the ingredients to make a salad.

2 thoughts on “Fattoush”

  1. Whaow Claire !
    You should have your won restaurant one day !!
    I ‘ll try this recipe… but what is “sumac”?” Don’t know if we have this here in Mauritius…
    Lebanese cucumber – I guess i can use English cucumber we have here, right?

    1. Haha thanks Prisca! Sumac is a dried and powdered fruit that has a really pleasant citrusy taste. I would substitute lemon zest if you can’t find sumac, and yes normal cucumbers will work too!

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