Na'ama's Fattoush

Name: Na'ama's Fattoush
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 teaspoons freshly ground black pepper; 3 Lebanese or mini cucumbers (9 oz / 250 g in total), peeled and chopped into 2/3-inch / 1.5cm dice; 1 Tbsp dried mint; 28 grams 25 g flat-leaf parsley, coarsely chopped; 2 larges stale Turkish flatbread or naan (9 oz /250 g in total); 2 cloves garlic, crushed; 2 green onions, thinly sliced; 3 Tbsps freshly squeezed lemon juice; 14 grams 15 g fresh mint; 59 milliliters 60 ml olive oil, plus extra to drizzle; 99 grams 100 g radishes, thinly sliced; 2 teaspoons salt; 237 milliliters 200 g Greek yogurt and 3/4 cup plus 2 tbsp / 200 ml whole milk, or 1 2/3 cups / 400 ml buttermilk (replacing both yogurt and milk); 1 Tbsp sumac or more to taste, to garnish; 3 larges tomatoes (13 oz / 380 g in total), cut into 2/3-inch / 1.5cm dice; 2 Tbsps cider or white wine vinegar

You can never have too many side dish recipes, so give Na'ama's Fattoush From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl.

Ingredients you will need

Yogurt

Milk

Equipment you will use

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.

Ingredients you will need

Buttermilk

Equipment you will use

Whisk

Tear the bread into bite-size pieces and place in a large mixing bowl.

Ingredients you will need

Bread

Equipment you will use

Mixing Bowl

Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.

Ingredients you will need

Buttermilk

Yogurt

Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.

Ingredients you will need

Olive Oil

Sumac

Equipment you will use

Bowl

Yotam Ottolenghi owns an eponymous group of restaurants with four branches in London, plus a high-end restaurant, Nopi, also in London. His 2011 cookbook, Plenty, was a New York Times bestseller. Sami Tamimi is a partner and head chef at Ottolenghi and coauthor of Ottolenghi: The Cookbook.