A lifelong lover of good food and travel; writer and book editor. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Published by Ten Speed Press, a division of Random House. This one is different and delicious sounding. ... Jerusalem, by Yotam Ottolenghi and Sami Tamimi. The salad I’m sharing here today is often called, Arab salad, chopped salad, Israeli salad or Fattoush salad. In the Middle East, the equivalent of panzanella is fattoush, a salad peppered with fried pieces of flatbread called khubz. 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. 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. Instructions. Post whatever you want, just keep it seriously about eats, seriously. Why I picked this recipe: Who could resist such a vibrant salad, especially when there's copious amounts of chewy bread involved? It was a great find as they worked really well – better than pitta – and tasted delicious with a lovely lighter texture. Make the salad: Combine the … It’s basically a dish to use up stale bread (so the bread is pretty much the one essential ingredient!) Now prepare the vegetables. Brush them with a little olive oil and put into a 180C/160 Fan/Gas 4 oven for about 15 minutes. Be sure to keep the proportions the same though; the proportion of bread-to-veg is already pretty perfect. 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. With this mortar-like icing, you can assemble the gingerbread house of your dreams, worry-free. 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). 2020: Oh, What a Year! 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. Roden moistens the pitta with lemon juice, and Ottolenghi and Tamimi add the dressing and salad on top, giving a soggier, more panzanella -like … I’ve only had fattoush at a Lebanese restaurant and it was prepared without a yogurt dressing. We may earn a commission on purchases, as described in our affiliate policy. Kate is a freelance writer and personal chef living in Berkeley, CA. … ), but then here we were at the 11th Day, back to Christmas with family getting together – nine of us in total. The cucumber I peeled and then did cut them into fairly even pieces. By Yotam Ottolenghi And Sami Tamimi 13 September 2012 • 12:19 pm Serves 6 Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. But don’t prepare in advance and put the final liquids on too early or it will ruin your salad. Well, it’s a Middle Eastern chopped vegetable salad made with thinly sliced cucumbers, radishes, tomato, homemade pita chips, and tons of fresh mint and parsley. The next morning, toast the pitta breads until lightly golden. I like the way Jamie cuts tomatoes not in a regular way but on the cross a bit. Serves 6. Although Jonathan did cook some fantastic main courses and there was my salad, of course …. Print Recipe. Add a rating: Comments can take a minute to appear—please be patient! I also bought some of Paul Bakery’s lovely baguettes and some macarons and a Gallete des Rois for dessert. Suggested tweaks: It'd be easy to swap in different mix-ins here. Most restaurants and meals you have in Jerusalem will have this salad accompanying whatever you’re eating for lunch or dinner. When cool, tear into pieces and combine with the salad and dressing. Some are simple amalgamations of tomato, cucumber, onion, and lemon vinaigrette, while others, like Arab fattoush, contain a cornucopia of vegetables mixed with leftover pita bread. But I like how you’ve made a proper meal out of the salad and espcially love the addition of kalamata olives, … What is fattoush salad? 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. 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. I’ve made Ottolenghi’s fattoush. We ate at his house so I had to transport the salad by car. Pack the pita croutons separately, and toss together right before serving. Fattoush is a popular Middle-Eastern salad with Levantine origins. I love middle eastern food and one of my very favourite dishes is fattoush – hence the third version on the blog! … Happy Christmas! Top and tail the spring onions, peel off the rougher outside skin if necessary, and slice thinly. Fattoush is a moveable recipe … take the basics and do your own thing. You don’t want to do that part until ready to serve – no more than 10 minutes in advance. They’ll start to puff up slightly. Shredded carrot would be a nice addition and diced fuyu persimmon would be a great substitute for tomatoes during winter months. It’s refreshing, crisp and satisfying. I drizzled over the 3 Tbs lemon juice, 6 Tbs olive oil and 2 Tbs cider vinegar. That was partly because my bread wasn’t stale but I also thought I’d prefer it toasted for a more crunchy texture. It was wonderful; really good. And then – of course! I'm not familiar with the Ottolenghi's recipe - but I have found that the pita that holds up the best are fried. More Middle Eastern inspired recipe to try: Middle Eastern Salad with Chicken; Hummus with Eggplant Fish Tagine with Potatoes, Tomatoes & Olives, Ottolenghi's Roasted Aubergine with Saffron Yoghurt, Twelfth Night: A French Meal with Easy Chicken Cassoulet, 1 heaped teaspoon sumac, plus more for garnish, 2 small ridge cucumbers, peeled and chopped, 2 tablespoons cider or white wine vinegar. We began our family meal with glasses of fizz and a selection of meze. Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). It all looks so delicious. Stir gently to mix. 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. of the ingredients, mix well, and leave for 10 minutes for all the flavors to Fattoush is basically a Mediterranean fried bread salad that typically includes lettuce, tomatoes, cucumbers, radishes and fried pieces of pita bread. Put the vegetables straight into your serving dish as you go. 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. And to build their … So what is fattoush salad? After the excitement of the first days of Christmas, there was a gap of normality (I even did quite a bit of work! Set aside. It's a colorful tossed salad with a lemony garlic dressing, and if you've … Now add the parsley and mint, roughly chopped. Fattoush salad is similar in some ways to a panzanella salad in that it uses bread as one of the ingredients. How nice it is to be creative in the kitchen! Your fattoush sounds delicious, and quite refreshing after British Christmas fare. Lebanon's most famous salad, fattoush, is a juicy, crunchy mix of herbs, cucumber, tomatoes, and pita, bright with the flavor of sumac. Remove and allow to cool on a cooling rack. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac. What you get is a kind of homemade buttermilk, but less sour. It’s usually toasted. We ate at his house so I had to transport the salad by car. He made a tahini and lemon dressing for the chicken. Available wherever books are sold. Beyond that, definitely do not mix the pita chips in early - and if the salad will be standing for a while (at a picnic) - you may have … From Jerusalem by Yotam Ottolenghi and Sami Tamimi . All products linked here have been independently selected by our editors. The salad was my contribution to a family meal (and the shopping!). – there was the fattoush. Some comments may be held for manual review. If you see something not so nice, please, report an inappropriate comment. My son is an absolute star at the barbecue (well, he’s just a great cook all ways!). She is a contributor to KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. This salad has it all: it’s fresh, crunchy, tangy, sweet, colorful and just simply delicious! I can – and do – make all these things. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac. Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright 2012. Toss. 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. Cooking with Freddie: Seville Orange Marmalade. placing both in a bowl. I also bought kosher hummus in Waitrose – not because I’m Jewish but because it’s better and more authentic. Think croutons. A simple Lebanese Fattoush salad with tons of crisp romaine, juicy tomatoes, robust red onions, and crispy homemade pita chips. This Fattoush salad comes from that book. combine. Pound the garlic and sugar in a mortar, then add the chilli, lemongrass and dried shrimp, and carry on pounding until the … This version comes from Tamimi's family and has the tangy addition of homemade buttermilk dressing. Tomatoes, crisp radishes, onions, crunchy cucumbers, garlic, aromatic mint, and parsley are all … mixed with salad vegetables and herbs in season. 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. 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. Fattoush salad is a colorful Lebanese salad that’s bursting with fresh produce, lettuce and mint. Fattoush is one of the most well known Middle Eastern salads and a standard dish on the 'mezza' (small dishes) table. Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. By the way, feel free to modify this salad. Yotam Ottolenghi and Sami Tamimi's na’ama’s fattoush, ispired by the food of Jerusalem. I’d dressed it at the last minute. If using yogurt and milk, start at least 3 hours and up to a day in advance by 5 from 1 vote. This recipe uses two unusual ingredients: sumac and purslane. Ottolenghi dices his quite small (1.5cm) but I took a more Jamie Oliver rough-and-ready approach. But sometimes an ‘event’ is more about enjoying the invited company and not the cooking. I’ve called this post ‘Ottolenghi Style’ as I strayed a little from his recipe but it is essentially ‘his’. The world is your oyster – whatever you choose, I know you will enjoy it! 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. Fattoush – Ottolenghi Style. However, I saw some small Italian flatbreads in Waitrose and decided to use those instead. 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. Make the lemon dressing: Vigorously whisk all ingredients together in a small bowl (or shake together in a mason jar) for 30 seconds. 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. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. 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. Time for another confession – I didn’t make any of the meze. Tossed with a house lemon pomegranate dressing that's all … Fattoush Salad … 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! Na'ama's Fattoush. 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. What is Fattoush? Fattoush is essentially a "bread salad," said to have originated in Northern Lebanon. 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. This Israeli version of bread salad from Yotam Ottolenghi uses … We reserve the right to delete off-topic or inflammatory comments. My family also likes to add green peppers, green onions and parsley. 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 is the salad to make if you have random leftover … But I felt it gave the yoghurt time to take up the flavours as well as being convenient for the transportation. It was close enough to 12th night to have our traditional annual galette and fun at a family gathering. Spoon into 2 plastic boxes and sprinkle over the sumac. 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. I’ve discovered jars of wonderful Odysea meze in Wholefoods and they’re great. All rights reserved. Add Make the yoghurt dressing first. You had me at aubergines and pomegranates! First make the dressing. Nick said these chicken kebabs were delicious dipped in the tzatziki, as well as combined in the fattoush salad. 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. I added 4 although Ottolenghi used only 2. Subscribe to our newsletter to get the latest recipes and tips! Tear the bread into bite-size pieces and place in a large mixing bowl. Fattoush is a Lebanese salad, good for hot weather. Then I spooned over some of the yoghurt mix but – as said above – not nearly all of it, maybe a quarter. The final step is to gently fold it all together. Lebanese farmers would fry leftover pita scraps in a bit of olive oil for extra flavor. Whenever I go to Yalla Yalla I have to order fattoush. until bubbles form on the surface. your fermented yogurt mixture or commercial buttermilk, followed by the rest Ottolenghi doesn’t toast his – but I did. 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