Name: Na’ama’s Fattoush
Yield: Serves 6
Cuisine: Israel
Ingredients: 200 g Greek yoghurt and 200 ml full-fat milk or 400 ml of buttermilk (replacing both yoghurt and milk); 3 large tomatoes (380 g in total), cut into 1.5 cm dice; 2 large stale Turkish flatbread or naan (250 g in total); 1 tbsp sumac or more according to taste, to garnish; 3 Lebanese or mini cucumbers (250 g in total), peeled and chopped into 1.5cm dice; 2 spring onions, thinly sliced; 15 g mint; 25 g flat-leaf parsley, roughly chopped; 2 tbsp cider or white wine vinegar; ¾ tsp coarsely ground black pepper; 1½ tsp salt; 1 tbsp dried mint; 2 garlic cloves, crushed; 3 tbsp lemon juice; 60 ml olive oil, plus extra to drizzle; 100 g radishes, thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Arab salad, chopped salad, Israeli salad — whatever you choose to call it, there is no escaping it. Wherever you go in the city, at any time of the day, a Jerusalemite is most likely to have a plate of freshly chopped vegetables — tomato, cucumber and onion, dressed with olive oil and lemon juice — served next to whatever else they are having. It’s a local affliction, quite seriously. Friends visiting us in London always complain of feeling they ate ‘unhealthily’ because there wasn’t a fres