Na'ama's Fattoush from 'Jerusalem'
- scant 1 cup / 200 g Greek yogurt and 3/4 cup plus
- 2 tbsp/200 ml whole milk, or 1 2/3 cups/400 ml buttermilk
- yogurt and milk)
- 2 large stale Turkish flatbread or naan
- 250 g in total)
- 3 large tomatoes
- 380 g in total), cut into
- 2/3-inch/1.5 cm dice
- 3 oz/100 g radishes, thinly sliced
- 3 Lebanese or mini cucumbers
- 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 tablespoon dried mint
- 2 cloves garlic, crushed
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup/60 ml olive oil,
- plus extra to drizzle
- 2 tablespoons cider or white wine vinegar
- 3/4 teaspoon freshly ground
- black pepper
- 1 teaspoon salt
- 1 tablespoon sumac or more
- to taste, to garnish
- Produce
- Flat-leaf parsley (1 scant oz)
- Garlic (2 cloves)
- Green onions (2)
- Lebanese or mini cucumbers (3)
- Mint, fresh (1/2 oz)
- Mint, dried (1 tablespoon)
- Radishes (3 oz)
- Tomatoes, large (3)
- Condiments
- Cider or white wine vinegar (2 tablespoons)
- Cooking & Baking
- Black pepper (1)
- Olive oil (1/4 cup)
- Salt (1 teaspoon)
- Sumac (1 tablespoon)
- Bread & Baked Goods
- Stale turkish flatbread or naan, large (2)
- Drinks
- Lemon juice, freshly squeezed (3 tablespoons)
- Dairy
- Greek yogurt and (1 scant cup)
- Whole milk (2 tbsp)
- Yogurt and milk (1)
- Other
- 2/3-inch/1.5 cm dice
- 3/4 teaspoon freshly ground
- plus extra to drizzle
- to taste, to garnish
- 250 g in total)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 26, 2012 (2 months ago).
30 people saved this recipe.
