Na'ama's Fattoush from 'Jerusalem

Name: Na'ama's Fattoush from 'Jerusalem
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 Tbsp dried mint; 28 grams 25 g flat-leaf parsley, coarsely chopped; 14 grams 15 g fresh mint; 2 cloves garlic, crushed; 2 green onions, thinly sliced; 3 Tbsps freshly squeezed lemon juice; 85 grams 100 g radishes, thinly sliced; 1 teaspoon salt; 2 Tbsps cider or white wine vinegar

Need a gluten free, primal, and whole 30 side dish? Na'ama's Fattoush from 'Jerusalem could be a tremendous recipe to try. This recipe serves 6. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 12 calories. This recipe is typical of middl eastern cuisine. Head to the store and pick up garlic, wine vinegar, mint, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 40 minutes.

Instructions

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

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Yogurt

Milk

Equipment you will use

Bowl

Whisk well and leave in a cool place or in the fridgeuntil bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.

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Buttermilk

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Whisk

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

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Bread

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Mixing Bowl

Addyour fermented yogurt mixture or commercial buttermilk, followed by the restof the ingredients, mix well, and leave for 10 minutes for all the flavors tocombine.

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Buttermilk

Yogurt

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

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Olive Oil