Na’ama’s Fattoush Recipe

A beautiful fattoush recipe and a preview of Yotam Ottolenghi and Sami Tamimi's new book, Jerusalem.

Na’ama’s Fattoush

I know a lot of you are excited about Yotam Ottolenghi's new cookbook (or anything Ottolenghi, really). As am I. He was working on this, Jerusalem, with his partner Sami Tamimi when I saw him in London last year, and it is as beautifully done as I'd imagined. Both Yotam and Sami were born in Jerusalem - Sami in the Arab east side and Yotam in the Jewish west, and the book is rooted in their stories, insights, and experiences. I'm going to run snapshots of a few spreads below, along with a crowd-pleasing stunner of a fattoush recipe that you should absolutely make before the very last of the best tomatoes are gone for the year.

Na'ama's Fattoush RecipeNa'ama's Fattoush RecipeNa'ama's Fattoush Recipe
Jerusalem will be released in the US next week, it was photographed by Jonathan Lovekin (who also photographed Plenty) and the stunning chapter headers and interiors were designed by here design. This is a video of Yotam introducing the US edition of Jerusalem with Sami. And Katy McLaughlin's piece in the Wall Street Journal: Revisit the Food of Jerusalem. And Yotam and Sami in The Telegraph as well: Flavours of Jerusalem.

Na'ama's Fattoush RecipeNa'ama's Fattoush RecipeNa'ama's Fattoush RecipeNa'ama's Fattoush Recipe

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Na'ama's Fattoush Recipe

As Yotam and Sami note, there are plenty of unique variations on this type of salad ..."This fabulous salad is probably Sami's mother's creation; Sami can't recall anyone else in the neighborhood making it. She called it fattoush, which is only true to the extent that it includes chopped vegetables and bread. She added a kind of homemade buttermilk and didn't fry her bread, which makes it terrible comforting." For those of you who like a bit more structure in your bread salad consider toasting, grilling or pan-frying your bread before adding to the salad.

scant 1 cup / 200 g Greek yogurt

3/4 cup plus 2 tbsp / 200 ml whole milk

2 large stale Turkish flatbread or naan (9 oz /250 g in total)
3 large tomatoes (13 oz /380 g in total), cut into 2/3-inch / 1.5cm dice
3 oz / 100 g radishes, thinly sliced

3 Lebanese or mini cucumbers (9 oz / 250 g in total), peeled and
chopped into 2/3-inch / 1.5cm dice

2 green onions, thinly sliced
1/2 oz / 15 g fresh mint
scant 1 oz / 25 g flat-leaf parsley, coarsely chopped
1 tbsp dried mint
2 cloves garlic, crushed
3 tbsp freshly squeezed lemon juice
1/4 cup / 60 ml olive oil, plus extra to drizzle
2 tbsp cider or white wine vinegar
1/2 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon fine grain sea salt, plus more to taste
1 tbsp sumac or more to taste, to garnish

Start at least 3 hours and up to a day in advance by placing both yogurt and milk 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 2/3 of your fermented yogurt mixture, followed by the rest of the ingredients, mix well, decide if you want to add more yogurt mixture, and leave for 10 minutes for all the flavors to combine.

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

Serves 6.

From Jerusalem by Yotam Ottolenghi and Sami Tamimi.

Prep time: 180 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

Just got my [autographed] copy of Jerusalem this week and can't wait to try all the recipes!

Chef Monsta

Thanks so much for sharing this book and recipe. I´ve already made it the third time and really love it! Thanks with greetings from Germany

anne

Every time you feature a cookbook, I am dying to start my own collection (with that one first), I just wish my little apt had space for all of them! This one looks great, so does the recipe.

Cindie

Hi, this is the first time i've commented on one of your posts but your blog has been my homepage for over a year now :) This Fattoush looks AMAZING, I have never tried it but am going to make it at the end of the week, when I have all of the ingredients. I'll be replacing the milk and yogurt with soy milk and yogurt though, this should still work shouldn't it? Thanks xx

HS: Hi Georgie: please report back if you give it a go - to be honest, I'm not entirely sure how soy milk/yogurt will play out here.

Georgie

I have this book for sometime already (UK edition) and EVERY single recipe is to die for. Ottolenghi never disappoints.

Super Aubergine

I'm crazy in love with this book and have already made several recipes with great success. This fattoush was on my list and it's omething I'm gonna make very, very soon. Love your picture!

Denise | TLT

made this earlier this week. the layers of flavor were never ending. i loved the fresh crunch, cooling yogurt texture and sweet tomato flavor. hearty enough as a meal. loved it. i cannot wait for the book! thank you for sharing a recipe early!

kari

Ottolenghi is such an inspiration, and Plenty is one of my most-loved cookbooks. Can't wait to check out Jerusalem too.

Alice

Yup yogurt is a reasonably good substitution for butter milk and at least it gives a good essence of butter milk

wikijohn

Thanks for sharing this recipe. It looks amazing. I never made buttermilk with the yogurt and milk. I add a teaspoon of lemon juice to a cup of milk. I'll try the yogurt version when I make this salad. I have to admit that I did not know of Yotam Ottolenghi before this post. I can see why his books are so popular.

Susan

Didn't have time to make the "buttermilk" so used plain Greek yogurt as the only substitution. Worked wonderfully. Excellent recipe!

Carol

I can't think of a better way to use up those last precious summer tomatoes!

Rocky Mountain Woman

I love this book.I am a Ottelnghi addict. I bought it a few weeks ago and have made lots of things already. It's funny though that the front cover of my book (bought in Australia) and some of the photos inside are different. I am dying to try the chocolate yeast cake !!! happy cooking everyone

judy

I love your blog and your recepies. I'll try this salad now. I'm hoping that It'll be okay translating it to Danish and bringing it on my blog of course naming you as the original source? I can't find an email anywhere?? If it's not okay I'll of course remove it again. Anyway, the cookbook looks so tempting and interresting. I might buy it although I like you have (almost) 100 cookbooks already :-) and the shelves are bursting.

Deborah

That cookbook looks incredible! I will have to buy this asap

Christina @ The Beautiful Balance

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