Toss. Ottolenghi doesn’t toast his – but I did. Fattoush is basically a Mediterranean fried bread salad that typically includes lettuce, tomatoes, cucumbers, radishes and fried pieces of pita bread. Top and tail the spring onions, peel off the rougher outside skin if necessary, and slice thinly. Make the yoghurt dressing first. The bread is traditionally flatbread – so pitta is often used. 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. But don’t prepare in advance and put the final liquids on too early or it will ruin your salad. We ate at his house so I had to transport the salad by car. 2020: Oh, What a Year! until bubbles form on the surface. This version comes from Tamimi's family and has the tangy addition of homemade buttermilk dressing. I’ve called this post ‘Ottolenghi Style’ as I strayed a little from his recipe but it is essentially ‘his’. The salad was my contribution to a family meal (and the shopping!). Fattoush is a moveable recipe … take the basics and do your own thing. She blogs at Cooking Wolves. First on deck: Fattoush, a Middle Eastern chopped salad. Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). But I like how you’ve made a proper meal out of the salad and espcially love the addition of kalamata olives, … Cooking with Freddie: Seville Orange Marmalade. Most restaurants and meals you have in Jerusalem will have this salad accompanying whatever you’re eating for lunch or dinner. The next morning, toast the pitta breads until lightly golden. Ful Medames (Egyptian Breakfast Fava Beans With Tahini), Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings), Fennel and Radicchio Salad With Tangerine Vinaigrette, Marinated Kale and Chickpea Salad With Sumac Onions, Spicy Cabbage Salad With Fish Sauce Dressing, Spicy Thai Salad With Minced Pork (Larb) From 'Everyday Thai Cooking', Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds, Smitten Kitchen's Honey and Harissa Farro Salad, Sturdy Royal Icing for Gingerbread Houses, scant 1 cup / 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), 2 large stale Turkish flatbread or naan (9 oz/
250 g in total), 3 large tomatoes (13 oz/
380 g in total), cut into
 2/3-inch/1.5 cm dice, 3 Lebanese or mini cucumbers (9 oz/
250 g in total), peeled and chopped into 2/3
-inch/1.5cm dice, scant 1 oz/25 g flat-leaf parsley, coarsely chopped, 3 tablespoons freshly squeezed lemon juice, 1/4 cup/60 ml olive oil, 
plus extra to drizzle, 2 tablespoons cider or white wine vinegar, 3/4 teaspoon freshly ground 
black pepper, 1 tablespoon sumac or more 
to taste, to garnish. It all looks so delicious. It was a great find as they worked really well – better than pitta – and tasted delicious with a lovely lighter texture. Enter your email address to subscribe to this blog and receive notifications of new posts by email. It's a colorful tossed salad with a lemony garlic dressing, and if you've … Tossed with a house lemon pomegranate dressing that's all … What worked: Tangy, crunchy, and just a little sweet, this fattoush is a colorful surprise bite after bite (not to mention a total breeze to make). ... Jerusalem, by Yotam Ottolenghi and Sami Tamimi. Crunchy bread acts as a great way to soak up all the juices. Instructions. And to build their … It’s refreshing, crisp and satisfying. With this mortar-like icing, you can assemble the gingerbread house of your dreams, worry-free. It’s usually toasted. Now add the parsley and mint, roughly chopped. Pound the garlic and sugar in a mortar, then add the chilli, lemongrass and dried shrimp, and carry on pounding until the … It commonly contains tomatoes, cucumber and radishes; sometimes lettuce is added (as they do in Yalla Yalla); onion is common – Ottolenghi uses mild spring onions and some garlic; herbs such as mint and parsley are used (purslane with its lemony flavour is common in the Middle East but not so easily come by here); and sumac is nearly always said to be a necessary ingredient. Learn more on our Terms of Use page. First make the dressing. Have you cooked this recipe? ), but then here we were at the 11th Day, back to Christmas with family getting together – nine of us in total. Like all of the foods of the Middle East (this salad is widely considered to have originated in Lebanon), wherever it’s made, Fattoush always starts with lots of fresh ingredients. I added 4 although Ottolenghi used only 2. Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. … of the ingredients, mix well, and leave for 10 minutes for all the flavors to What is Fattoush? Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. The best cooking method for the most tender cut of meat around. This Fattoush salad comes from that book. Now prepare the vegetables. We began our family meal with glasses of fizz and a selection of meze. It reminds me a lot of Mauritian “chatini” which is basically like a fresh cilantro-heavy salsa minus the lime. Set aside. A simple Lebanese Fattoush salad with tons of crisp romaine, juicy tomatoes, robust red onions, and crispy homemade pita chips. More Middle Eastern inspired recipe to try: Middle Eastern Salad with Chicken; Hummus with Eggplant My son is an absolute star at the barbecue (well, he’s just a great cook all ways!). Make the lemon dressing: Vigorously whisk all ingredients together in a small bowl (or shake together in a mason jar) for 30 seconds. A fattoush is a bread salad mixed with other greens and veggies. Stir gently to mix. Ottolenghi says at least three hours in advance for the yoghurt and milk to ferment. Some HTML is OK: link, strong, em. – there was the fattoush. It’s basically a dish to use up stale bread (so the bread is pretty much the one essential ingredient!) As Yotam Ottolenghi and Sami Tamimi write in the introduction to Na'ama's Fattoush in Jerusalem: A Cookbook, there is no escaping chopped salads in Jerusalem. 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. Sumac, usually sold ground, is ground red berries and used in Middle … It was wonderful; really good. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac. Top and tail the radishes and slice fairly thinly. Give this Middle Eastern fattoush a try tonight — get the recipe at Chatelaine.com! From Jerusalem by Yotam Ottolenghi and Sami Tamimi . I also bought some of Paul Bakery’s lovely baguettes and some macarons and a Gallete des Rois for dessert. 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. That was partly because my bread wasn’t stale but I also thought I’d prefer it toasted for a more crunchy texture. Available wherever books are sold. 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. Jan 12, 2019 - After making this recipe at least 2 times month for the last year, I've come up with my ultimate take on the famous Ottolenghi's Fattoush Salad. Put the vegetables straight into your serving dish as you go. Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright 2012. It’s an Arab dish found in the Lebanon, Israel, Egypt and other middle eastern countries. Published by Ten Speed Press, a division of Random House. In the Middle East, the equivalent of panzanella is fattoush, a salad peppered with fried pieces of flatbread called khubz. Fattoush (Arabic: فتوش ‎, also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes. combine. Shredded carrot would be a nice addition and diced fuyu persimmon would be a great substitute for tomatoes during winter months. All products linked here have been independently selected by our editors. Pack the pita croutons separately, and toss together right before serving. It was close enough to 12th night to have our traditional annual galette and fun at a family gathering. I’ve discovered jars of wonderful Odysea meze in Wholefoods and they’re great. What distinguishes Fattoush are 2 main aspects: the number of greens and vegetables it carries, and the complex rich flavor that the pomegranate molasses and/or sumac spice engulf it with. What didn't: I would have liked more fresh mint and a little less buttermilk in the dressing (not all of it soaked into the bread, so I was left with buttermilk soup at the bottom of the bowl). Fattoush Salad … placing both in a bowl. Today, I turned to Ottolenghi’s Jerusalem and thought, with its ‘creamy’ dressing, it was much like the Yalla Yalla one and I’d try it. After drooling over his recipes on Instagram for months, I finally decided to break the book open and get busy - and I’m already kicking myself for not doing it sooner! Some comments may be held for manual review. We ate at his house so I had to transport the salad by car. She is a contributor to KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. Think croutons. So what is fattoush salad? Subscribe to our newsletter to get the latest recipes and tips! The salad I’m sharing here today is often called, Arab salad, chopped salad, Israeli salad or Fattoush salad. This Israeli version of bread salad from Yotam Ottolenghi uses … Fattoush Salad Recipe June 1, 2017 by Amanda When most people think of Lebanese food or food from the Levant region, they often think of Hummus, Falafel and Fattoush. 5 from 1 vote. But I felt it gave the yoghurt time to take up the flavours as well as being convenient for the transportation. You could always add some feta or other cheese to make it more substantial … or some nuts? I’d dressed it at the last minute. Fattoush – Ottolenghi Style. I love middle eastern food and one of my very favourite dishes is fattoush – hence the third version on the blog! We reserve the right to delete off-topic or inflammatory comments. As Yotam Ottolenghi and Sami Tamimi write in the introduction to Na'ama's Fattoush in Jerusalem: A Cookbook, there is no escaping chopped salads in Jerusalem. 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. I also bought kosher hummus in Waitrose – not because I’m Jewish but because it’s better and more authentic. 170ml whole milk; 170g Greek yoghurt; 1 heaped teaspoon dried mint Kate is a freelance writer and personal chef living in Berkeley, CA. The world is your oyster – whatever you choose, I know you will enjoy it! Tomatoes, crisp radishes, onions, crunchy cucumbers, garlic, aromatic mint, and parsley are all … 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). If using yogurt and milk, start at least 3 hours and up to a day in advance by Whenever I go to Yalla Yalla I have to order fattoush. How nice it is to be creative in the kitchen! Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac. Fattoush is essentially a "bread salad," said to have originated in Northern Lebanon. What is fattoush salad? 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. Like Mauritian chatini, Israeli fattoush accompanies a variety of dishes and the crunch and herbal character of the salad really compliments heavier spicy foods. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Print Recipe. Fattoush is not a specific recipe. There are plenty of unique variations on the chopped salad but one of the most popular is fattoush, an Arab salad that uses grilled or fried leftover pita. The cucumber I peeled and then did cut them into fairly even pieces. I like the way Jamie cuts tomatoes not in a regular way but on the cross a bit. Post whatever you want, just keep it seriously about eats, seriously. Some are simple … Even made with less-than-perfect November tomatoes, Na'ama's Fattoush is vibrant, crunchy, chewy, herbaceous, and creamy all at once. I drizzled over the 3 Tbs lemon juice, 6 Tbs olive oil and 2 Tbs cider vinegar. Roden moistens the pitta with lemon juice, and Ottolenghi and Tamimi add the dressing and salad on top, giving a soggier, more panzanella -like … Yotam Ottolenghi and Sami Tamimi's na’ama’s fattoush, ispired by the food of Jerusalem. Spoon into 2 plastic boxes and sprinkle over the sumac. This one is different and delicious sounding. 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. My family also likes to add green peppers, green onions and parsley. Fattoush is one of the most well known Middle Eastern salads and a standard dish on the 'mezza' (small dishes) table. One of my favourite cookbooks is by Yotam Ottolenghi and Sami Tamimi “Jerusalem.” A collection of the authors’ personal favourites from their childhoods spent in Jerusalem. Fattoush is a Lebanese salad, good for hot weather. 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