Na’ama’s buttermilk fattoush

Name: Na’ama’s buttermilk fattoush
Yield: Serves six
Cuisine: Israeli
Ingredients: 1½ tsp sumac, plus ½ tsp to serve; 2 tbsp cider (or white wine) vinegar; Salt and black pepper; 2 tbsp picked thyme leaves; 60 ml olive oil, plus extra to serve; 2–3 Lebanese small cucumbers (or 1 regular English cucumber), peeled and cut into 1cm dice (250g); 10–11 radishes, thinly sliced (100g); 1 tbsp olive oil; 300 ml buttermilk; 20 g parsley leaves, roughly chopped; 20 g mint leaves, roughly chopped; 2 garlic cloves, crushed; 3 large tomatoes, cut into 1½cm dice (380g); 2 large day-or-two-old naan, Turkish flatbread or pita (shop-bought or for homemade), torn into roughly 4cm pieces (250g); 3 tbsp lemon juice; 1½ tsp sumac; ½ an onion, cut in half, then each half thinly sliced (100g)

Preparation info

Serves
six

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Very few meals are complete in Palestine without bread. Very few dishes are served in Palestine without a chopped salad. That fattoush is such a staple salad, then – which uses up day-or-two-old bread – makes complete sense. You can use any flatbread – Turkish flatbread, naan, pita bread – torn into bite-size chunks. If you only have fresh flatbread that’s also fine: just toast it a bit or grill it for a few minutes to dry it out. It’ll soon firm up as it cools down.

The buttermilk

Ingredients

Asia
Palestine
Vegetarian

Ingredients

Method