Na’ama’s Fattoush

Na’ama’s Fattoush Recipe

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

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!

Apologies, comments are closed.

Comments

  • ock, indeed! i've been tapping my feet, ever so impatiently, awaiting the latest. if this fattoush is any indication, we're in for a real treat. radishes! of course.

    molly
  • Fattoush is one of my favorite salads ever! I'm absolutely looking forward to getting my hands on this book.

    Eileen
  • Hi Heidi, do you know if there are many recipes in this cookbook suitable for vegans (or easily adapted into vegan recipes)? While we're talking about Ottolenghi, I was wondering the same about his book Plenty - is it worth buying for vegans? Thanks!

    Rachael
  • When I went to Ottolenghi in London, I completely fell in love with the place. I am determined to purchase his books and re-create even a smidge of what I've eaten there!

    thecitygourmand
  • How funny, my friend and I were just talking about this book! It looks absolutely gorgeous with all sorts of amazing and unique recipes. I'm looking forward to picking up a copy!!

    Julia (the roasted root)
  • The roulade dough/bread loaf pictures look delicious too! Can't wait to check that recipe out.

    Emily @ Totes Delishy
  • What a lovely preview! This just whets my appetite all the more--both for the cookbook itself (yet another, when my shelves are already near to bursting) and the salad you chose to feature. I love the colors!

    katy
  • The UK edition has been on the selves here in Australia for a month or so already. Plenty is one of my favorite cookbooks and so i got my hands on Jerusalem pretty quickly. I tried the parsley and barley salad and it was everything I had expected. I can't wait to try this fattoush now.

    Cristel
  • Just yesterday I saw a list of Time magazine's must-have, fall-release cookbooks, and was thinking/hoping/wondering if I would see you highlight any of them - thanks so much for sharing this one.

    Heather
  • Bread salads of any sort always fascinate me in that they are not obvious; always a surprise. I LOVE this idea and have some black crims and yellow pear tomatoes dying for use. I'll throw in some red and white quinoa I do believe. Thanks for the lead on a homemade buttermilk Heidi!

    Gretchen
  • This looks fantastic. I have Plenty and have made many wonderful recipes from this gorgeous cookbook. I practically swoon looking at the photos and they taste as good as they look! I think we have a real kinship now. My daughter counted my cookbooks and I am up to 101 (not counting the ones she couldn't see tucked behind the others on the bookshelf)! Keep up the fantastic blog!

    Marcia Lusk
  • Looks delicious! Does this book have the same puffy cover that the US version of "Plenty" has? I am not sure what the general consensus is on this feature, but I really prefer a plain cover or dustjacket. It feels delicate and more suited to the bathtub than the kitchen.

    Mary
  • Hi Heidi, I love your blog and your wonderful cookbook. We sell your book in our gourmet market. I thought you would be interested to know that we will be hosting Yotam's Jerusalem book signing on November 4 from 12 to 3 at Joan's on Third.

    Joan McNamara
  • You're right. I love anything Ottolenghi! Plenty was such a treat, and I really like the concept for Jerusalem. Thanks for the sneak peek!

    ileana
  • This salad sounds wonderful! And thank you for the "Jerusalem" preview! I'm very excited for it to come out, but I still haven't bought "Plenty," so soon I'll have the difficult decision of which to splurge on first...

    Allison (Spontaneous Tomato)
  • Mmmmm. Middle eastern food is the most under-represented in my life. This is gorgeous. Also, I made the yogurt cucumbery dip from a few posts back. Pow! Delish!

    Rachel
  • Books looks gorgeous! Thanks for sharing recipe.

    urbanvegan
  • How funny, I think I actually heard about this cookbook from an interview on NPR! Looks delicious, I can't wait to see the rest of it!

    Addy @ Six-Kick Switch
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients