Na’ama’s Buttermilk Fattoush

How exciting a new to me chef over at the cooking club, Sami Tamimi Yotam Ottolenghi’s friend, that in itself speaks volumes as Yotam is one of my favorite go-to chefs so I guess that I am in for a new cookbook to partner with Yotam’s books. I chose the book, Falastin and the fattoush recipe to go with our sirloin steak for my first recipe as I have all but the sumac but theere are some good substitute suggestions including the readily available lemon pepper at most stores, but I am dying to get the sumac for the net time. Also l added pinches of sweet paprika…

I’m sure that you’ve have learned by now that I am buying fresh lettuce, radishes, cucumbers, and mint from Bert over at the “lettuce shack” and today is an example of just how to feature some of my latest purchase for tonight’s fattoush.

Fattoush Ingredients, slightly adapted…

Sumac onions
½ onion, cut in half, then each half thinly sliced (¾ cup/100g)
1½ tsp sumac (a few sprinkles of lemon pepper and a grate or two of lemon zest)
sprinkles of sweet Hungarian paprika
1 tbsp olive oil
¼ tsp salt

2 large day-old naan, Turkish flatbread, or pita torn into roughly 1½-inch/4cm pieces (9 oz/250g)
1¼ cups/300ml buttermilk
3 large tomatoes, cut into roughly ½-inch/1.5cm dice (2 cups/380g)
10–11 radishes, thinly sliced
(1 cup/100g) 2–3 small Persian cucumbers, or 1 medium English cucumber, peeled and cut into ½-inch/1cm dice
(1⅔ cups/250g)
1 cup/20g mint leaves, roughly chopped
1 cup/20g parsley leaves, roughly chopped
2 tbsp thyme leaves
2 garlic cloves, crushed
3 tbsp lemon juice
¼ cup/60ml olive oil, plus more to serve
2 tbsp cider vinegar or white wine vinegar
1½ tsp sumac, plus ½ tsp to serve
Salt and black pepper

To make the sumac onions, place all the ingredients in a bowl. Mix well and set aside. Put all the remaining ingredients into a large mixing bowl with 1½ tsp of salt and a good grind of black pepper. Mix well and set aside for about 10 minutes. Add half the sumac onions, mix to combine, then transfer to a large serving platter or individual plates. Sprinkle with the remaining onions, drizzle with additional olive oil, finish with the remaining ½ tsp of sumac, and serve at once.

Tamimi, Sami. Falastin (p. 98). Potter/Ten Speed/Harmony/Rodale. Kindle Edition.

https://www.epicurious.com/recipes/food/views/naamas-fattoush-51115620

4 thoughts on “Na’ama’s Buttermilk Fattoush

  1. Maybe I am misunderstanding. In the ingredients list the recipe says “(1⅔ cups/250g).” It doesn’t say which ingredient. Would you please clarify this for me?

    1. As written in the recipe, “
      As written in the book, the amount of the English cucumber, (1 cup/100g) 2–3 small Persian cucumbers, or 1 medium English cucumber, peeled and cut into ½-inch/1cm dice
      (1⅔ cups/250g)”

  2. That looks delicious! Sumac is definitely worth sourcing. It does have an astringent pop of flavor that is similar to lemon. I love it on so many things.

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