Print Recipe. Add I use buttermilk for Ethiopian fresh cheese and love the ingredient. I’ve been making your Buttermilk ice-cream David and have just enough left over for this. Green Salad with Peas, Green Beans, and Buttermilk Ranch Dressing, Creamy Feta-Red Wine Vinegar Salad Dressing, Holiday Gift Guide: Bringing France to You and Others. Reply, Fattoush originated from northern Lebanon. While the oil is cooling, put the carrot, parsnip, celeriac and onion in a large bowl with the lime zest and juice, then toss to combine. Most of the water is in the seeds. Appreciate your chiming in on the sugar issue. The recipe you posted is calling loudly. My family also likes to add green peppers, green onions and parsley. ( I know exactly where those pitas are in the back of my fridge that have been waiting over a month to have their day in sun. ) chopped into 2/3-inch / 1.5cm dice. But I felt it gave the yoghurt time to take up the flavours as well as being convenient for the transportation. (Sami and Tara’s instructions save you one measuring cup or bowl to wash.) Reply, I have this book and YES, it is fantastic! Subscribe and receive David's free guide to the best pastry shops in Paris, peeled and diced in 1/2-inch (1.5cm) pieces, plus 1 1/4 teaspoons for seasoning the salad. I can – and do – make all these things. It made a great accompaniment to the barbecued meats but it’s the kind of dish that would be good on its own as a light salad meal. Looking forward to purchasing this one too! Watermelon and feta salad with marinated olives and preserved lemon Tomato, rhubarb and elderflower salad Figs with young pecorino and honey (Ottolenghi pg 30) Bourbon-glazed spare ribs with smoked corn salad Corn cakes with beetroot and apple salad Tomatoes with wasabi mascarpone and pine nuts I’ve only had fattoush at a Lebanese restaurant and it was prepared without a yogurt dressing. This Fattoush salad comes from that book. I love reading them. Det er en blanding af forskellige grøntsager, croutoner af flad- eller pitabrød og en lækker citron dressing. Spoon the fattoush … Top and tail the radishes and slice fairly thinly. 2. Great for a party, especially if you have vegetarians coming as it serves both as a mains and as a side dish. Set aside. The recipes are fantastic. So we enjoyed fabulous chicken and kofte, a mix of roasted white and sweet potatoes – crispy on the outside and fluffy within, with za’atar sprinkled over them. Remove and allow to cool on a cooling rack. Reply, As I’m making this for one, to eat over2 or 3 days, does it seem best to assemble all the veg for the fridge but hold back on the dressing and bread until assembly/eating? Thus I put it all together in a big bowl and kept the dressing and other liquids separate until we were almost ready to eat; I didn’t want the bread and vegetables to get soggy. Thank you David! It’s an Arab dish found in the Lebanon, Israel, Egypt and other middle eastern countries. Then, at the last minute, it’s doused with a lemony buttermilk dressing. Most restaurants and meals you have in Jerusalem will have this salad accompanying whatever you’re eating for lunch or dinner. Reply, Shared your post on eGullet. Get recipes and blog posts sent right to your Inbox! Reply, I don’t think there is any. Fattoush is not a specific recipe. Many thanks! Beyond the recipes, what makes the book special, are the stories. Reply, This recipe – like all your other recipes – is terrific, and cheered us up on a day when wildfire smoke is choking our skies here in N CA. Reply, Fantastic post, photos and recipe, David. It reminds me a lot of Mauritian “chatini” which is basically like a fresh cilantro-heavy salsa minus the lime. It all looks so delicious. I’ve got my eye on several recipes in this book, which truly exceeded my expectations, but wanted to get this salad on the table while fresh tomatoes were still in season. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Can’t wait to make it. Loads of chopped vegetables, plenty of fresh herbs, and a sharp dressing accented with tart sumac-seasoned onions. Directions 1. This is the kind of salad that I really like. Your humanity and understanding are beautiful attributes. about sugar quantities or substitutions in your comments and I get that these can get you down, but a lot of us really appreciate your work and sharing of your expertise. The salad was my contribution to a family meal (and the shopping!). Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. The “stick to food” folks should know that the book touches on social or political issues. Reply, Happy you like the recipe! Whisk well and... 2. It’s great to have another salad recipe which is not lettuce based AND which features radishes, which we love. Usually the kefir I can get is much higher quality than supermarket buttermilk. To make the sumac onions, in a small bowl mix the onions with 1 tablespoon olive oil, 1 1/2 teaspoons sumac, and salt. Those restaurants have been on my bucket list for awhile! As soon as I read this I ordered a copy of his book…my mom’s family is Lebanese, and these are my very favorite ingredients/dishes! Reply, I don’t know how much kefir different from buttermilk in tanginess and viscosity but if it’s similar to buttermilk you could certainly give it a try! It was wonderful; really good. (The glossary in the back of the book lists both the pantry ingredients, and the politics.) 1 tbsp dried mint. But I’ve never had Fattoush with buttermilk dressing, so was intrigued when I saw a recipe for it in Falastin: A Cookbook by Sami Tamimi and Tara Wigley, a book which eloquently presents and reflects on Palestinean cuisine, its history, its people, and its culture. ), but then here we were at the 11th Day, back to Christmas with family getting together – nine of us in total. C’est effectivement un plat très typique, qui appartient à une époque glorieuse et très belle de la gastronomie proche-orientale. Fattoush is a moveable recipe … take the basics and do your own thing. The ubiquitous bread salad of the Middle East, similar to the Italian panzanella graces the table at almost every meal. Reply, Thanks ~ I usually do remove the seeds and even so, when I salt cucumbers, a considerable amount of water does drain away from them, but it’s not really necessary for salads you’re going to eat right away. Ottolenghi dices his quite small (1.5cm) but I took a more Jamie Oliver rough-and-ready approach. Stir gently to mix. Ottolenghi says at least three hours in advance for the yoghurt and milk to ferment. 1. We reduced the mint a bit, and plan next time to add one or two more toasted flatbreads. What is Fattoush? Put the tomatoes, radishes, mint, parsley, thyme, and crumbled flatbread in a large bowl. If making this in advance, what would be the mix for the dressing to be added later? Reply, Love this book and have used many of the recipes over the summer. It’s refreshing, crisp and satisfying. I’ve had more traditional fattoush before and loved it so I’m looking forward to trying this version before our tomatoes completely disappear in Massachusetts! Yotam Ottolenghi and Sami Tamimi’s fattoush. Reply, I have colorful heritage tomatoes this week too so must try this, and have been meaning to buy Sami’s cookbook so great to hear your thoughts. Like in his book Jerusalem, written with Yotam Ottolenghi, it’s hard not to mention that the complexity and struggles that come with the turf. I drizzled over the 3 Tbs lemon juice, 6 Tbs olive oil and 2 Tbs cider vinegar. Photograph: Felicity Cloake for the Guardian. Reply, The book says to mix everything in the bowl but the first time I made it (when I took the pictures) I made it separately and poured it over, so it works either way! What type of onion did you use? Fattoush is a Lebanese salad, good for hot weather. A happy new year. Vegan. Fattoush betyder egentlig bare ”bondesalat”. Tear the bread into bite-size pieces and place in a large mixing bowl. It’s basically a dish to use up stale bread (so the bread is pretty much the one essential ingredient!) How nice it is to be creative in the kitchen! The final step is to gently fold it all together. Fattoush Salad … Note: This recipe makes about four servings as a main course, six servings as a side salad. They seem to be at opposite poles.. Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). I hope WH Smith has their book. You don’t want to do that part until ready to serve – no more than 10 minutes in advance. 5 from 1 vote. Falastin doesn’t shy away from discussing the conflicts and problems which are part of the bigger picture, which frames Palestinean culinary culture. I have all of the “Ottolenghi” cookbooks, and love the vegetable-forward recipes. I’ve called this post ‘Ottolenghi Style’ as I strayed a little from his recipe but it is essentially ‘his’. Reply, This dressing is a definite keeper. Fattoush can be simply undressed chopped vegetables, or a more elaborate dressed salad, such as this recipe which from the Jerusalem cookbook by Yotam Ottolenghi and Sami Tamimi, which is a Palestinian version of Italian bread salad. Although Jonathan did cook some fantastic main courses and there was my salad, of course …. • If using yogurt and milk, start at least three hours and up to a day in advance by placing both in a bowl. It’s usually toasted. That was partly because my bread wasn’t stale but I also thought I’d prefer it toasted for a more crunchy texture. Strew the remaining sumac onions over the salad, drizzle with a little extra olive oil, and sprinkle with the remaining 1/2 teaspoon of sumac. I appreciate you and your work even more. Merci ! Roast Squash and Zucchini with Whipped Feta and Pistachios, Shatta (fresh chile sauce), Shush barak (meat dumplings with yogurt sauce), and especially the Chicken musakhan, golden-brown chicken roasted with cumin, sumac, and allspice, are on the savory side, and are bookmarked as well. – there was the fattoush. I don’t like things that are overly sweet, and I try to use the minimum amount of sugar in recipes, but interesting that it had become such a big topic of conversation here. But lait fermenté is also available in shops that sell Middle Eastern foodstuffs, where you’ll often find me prowling the aisles, picking up things like pistachio nuts and sesame seeds, halloumi cheese, olives sold in bulk, flatbreads, and sumac. It was a great find as they worked really well – better than pitta – and tasted delicious with a lovely lighter texture. (The Ottlenghi shop sells it, as does Kalustyans, Penzeys, and La Boîte in the U.S.) Wherever you get it, try to find sumac that’s fresh and aromatic, not stale. 170ml whole milk 170g Greek yoghurt 1 heaped teaspoon dried mint 1 heaped teaspoon sumac, plus more for garnish 2 cloves garlic, crushed 1 teaspoon sea salt a good grating of black pepper flatbreads weighing about 200-250g a little olive oil to brush flatbread 350g tomatoes, roughly chopped 2 … What is the difference in lait ribot and lait fermenté? They’ll start to puff up slightly. Mix everything together then transfer to a serving platter. Thank you for sharing. The first was Moro‘s Syrian version with aubergines and pomegranates, which has been a long-time family favourite (click here) and then I tried to recreate the one I’ve eaten at the fabulous Yalla Yalla (click here). Gently toss salad with fried pita pieces. Thank you for sharing. Reply, I practically lived on fatoosh the years I lived in DC – there was an incredible Iranian deli there in the early 90’s and their fatoosh was sooo delicious even though never having had it before I suppose I was biased. Yotam Ottolenghi Ottolenghi Recipes Healthy Salads Healthy Recipes Salads Up … This is the 2nd time I’ve had it & I really do like the bitter flavors, it is such a different bunch of flavors than I usually find. Fattoush is also meant to be a clean-out-the-crisper-drawer sort of situation, typically featuring a base of lettuce, cucumbers, tomatoes, plus any extra veggies that you may have on hand. To make the sumac onions, in a small bowl mix the onions with 1 tablespoon olive oil, 1 1/2 teaspoons sumac, and salt. Also, been looking for a buttermilk dressing in general to recreate a kale salad dressed in buttermilk at local Philadelphia favorite Grocery. Sami admits that this is a non-traditional Fattoush, one that his mother made, but likes it so much that he wanted to share it. Nick said these chicken kebabs were delicious dipped in the tzatziki, as well as combined in the fattoush salad. Any idea how long it will keep? In the end there was far too much dressing – if I’d put it all in it would have drowned the salad, so another time I’d probably do about 50ml/50g of each. Bookmarked recipes in Falastin include Sticky Date and Halvah Puddings with Tahini Caramel and Sweet Tahini Rolls, in the baking chapter. It was close enough to 12th night to have our traditional annual galette and fun at a family gathering. We used some tiny cucumber that didn’t even need to be peeled it was so easy to eat. Because I wanted to make it easy for me to transport it later, I also added the dried mint, sumac, garlic, salt and pepper to the yoghurt at this stage too – though Ottolenghi adds them separately straight on to the vegetables at the end. People are surprised to know that buttermilk is available in most French grocery stores since Bretons (people from Brittany) drink lait ribot with crêpes and buckwheat galettes, which I like too. Buttermilk Fattoush 1. JoanN Jul 5, 2013 02:14 PM re: ChefJune That's rather odd since by definition fattoush is a bread salad, not just the bread itself. Whenever I go to Yalla Yalla I have to order fattoush. You had me at aubergines and pomegranates! Shanna tova! Thanks again for continuing to expand our culinary horizons and give us something to look forward to cooking in the kitchen. FATTOUSH SALAD. Reply, I made this salad as written for dinner last night and then had leftovers for lunch at work today. 3 Lebanese or mini cucumbers (9 oz / 250 g in total), peeled and. 1/2 oz / 15 g fresh mint. Looking forward to making this dressing and giving it a try. One of my very favorite salads is Fattoush. Mais, le fast-food, la facilité, le manque de passion et de gourmandise chez les jeunes sujets proche-orientaux d’aujourd’hui, font que ce plat très rafraîchissant est devenu, méconnu et réservé aux seuls initiés, passionnés et experts…Comme vous, David, par exemples ! ... Jerusalem, by Yotam Ottolenghi and Sami Tamimi. David, I want you to know that you might read a questions (even moaning!) Jan 8, 2020 - Explore Karen Hunt's board "Fatoush salad" on Pinterest. Tossed with a house lemon pomegranate dressing that’s all … There are various versions of the salad, whose name comes from fatta, which refers to the crumbled or torn pieces of flatbread in the salad. scant 1 oz / 25 g flat-leaf parsley, coarsely chopped. A favourite and much repeated dish has been the tomato, aubergine and chickpea bake. I added 4 although Ottolenghi used only 2. Reply, Thank you for framing this wonderful book within the sadly troubled Palestinian situation. Do you think there is a connection between having a big sweet tooth, yet loving savory Middle Eastern food David? I do sometimes make my own flatbread, which is fun to do, but I have to confess to usually taking the easy route with fattoush of using bought pitta. Such a positive view of the food can only help both in the kitchen as well as in the readers’ hearts and minds. But here, the buttermilk adds a pleasant tang and doesn’t drench the salad, but livens things up. He made a tahini and lemon dressing for the chicken. It gently bathes the ingredients, rather than overwhelming them. Toss. I also bought kosher hummus in Waitrose – not because I’m Jewish but because it’s better and more authentic. How refreshing. Reply, I substitute kefir for buttermilk all the time in baking and never have a problem. Oh, and we topped it all off with a slice of feta, which harmonized nicely. See more ideas about Recipes, Salad, Fatoush salad. In the Middle East, the equivalent of panzanella is fattoush, a salad peppered with fried pieces of flatbread called khubz. Ingredients 1 cup Greek yogurt 2/3 cup whole milk 3 – 4 large heirloom tomatoes, diced 3 oz radishes, thinly sliced 5 mini cucumbers, thinly sliced 1 scallion, diced 1/2 oz fresh mint, coarsely chopped 1 oz flat-leaf … After a day or two it settles in & tasted more fruity. The cucumber I peeled and then did cut them into fairly even pieces. Thank you. 2 cloves garlic, crushed. Red, white, sweet yellow? Reply, I am drooling like mad. Fattoush is the official Lebanese peasant salad, and farmers just throw in whatever spring/summer harvest they have into the bowl to build up this beauty. Funny, I was reading some ice cream recipes online that had a lot more sugar in them than my recipes (sometimes twice as much) and there were zero comments about the amount of sugar used. Time for another confession – I didn’t make any of the meze. Blot the drained cucumbers with a paper or kitchen towel, then add them along with the buttermilk, 1/4 cup olive oil, lemon juice, garlic, vinegar, 1 1/4 teaspoons salt, 1 1/2 teaspoons sumac, half the sumac onions, and several good grinds of black pepper. Fattoush is the salad to make if you have random leftover … Also, thanks for sharing, awhile back, the process and great lengths you go to-for each post. It’s also sometimes called babeurre or lait battu, but I don’t see them labeled that way very often. Reply. I like the way Jamie cuts tomatoes not in a regular way but on the cross a bit. In her book The Middle Eastern Kitchen, Ghillie Basan describes it as a traditional peasant dish that came originally from Syria and tells us that the word fattush is an Arabic word describing the breaking of bread. It’s an unmistakable flavor and worth searching out. I’d dressed it at the last minute. placing both in a bowl. Look forward to trying this recipe, thank you! Fattoush er en nærende salat fra det libanesiske køkken, som i øvrigt også er særdeles lækker. Hot here in L.A. I’m pretty sure it’s just a different set of words for the same thing. I’ve had more traditional fattoush before and loved it so I’m looking forward to trying this version before our tomatoes completely disappear in Massachusetts! Make the yoghurt dressing first. My son did most of the cooking, barbecuing chicken that had been marinated in olive oil and lemon juice and herbs; he made Moro’s kofte too. It was totally delicious, and head and shoulders above the combinations I might throw together myself. I keep buttermilk in my fridge all the time. Sure sounds good, though. 2 green onions, thinly sliced. The jar is too big! Like Mauritian chatini, Israeli fattoush accompanies a variety of dishes and the crunch and herbal character of the salad really compliments heavier spicy foods. Serves: 4 as part of a meze or 2 as a side salad than 10 in... 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Serves: 4 as part of a meze or 2 as a side dish buttermilk. Can only help both in a bowl large bowl good-tasting slicing tomatoes cucumbers! The Chicken kefir for buttermilk all the time in baking and never have a problem 12th. Me a lot of Mauritian “ chatini ” which is not lettuce based which...