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. The next morning, toast the pitta breads until lightly golden. You could always add some feta or other cheese to make it more substantial … or some nuts? This originated as a way to use any leftover bread from the day before. I like the way Jamie cuts tomatoes not in a regular way but on the cross a bit. 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. Sumac, usually sold ground, is ground red berries and used in Middle … 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). A simple Lebanese Fattoush salad with tons of crisp romaine, juicy tomatoes, robust red onions, and crispy homemade pita chips. But I felt it gave the yoghurt time to take up the flavours as well as being convenient for the transportation. Fattoush Salad … We ate at his house so I had to transport the salad by car. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac. Fattoush is a popular Middle-Eastern salad with Levantine origins. Lebanese farmers would fry leftover pita scraps in a bit of olive oil for extra flavor. Available wherever books are sold. However, I saw some small Italian flatbreads in Waitrose and decided to use those instead. 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. It’s refreshing, crisp and satisfying. How nice it is to be creative in the kitchen! Remove and allow to cool on a cooling rack. Most restaurants and meals you have in Jerusalem will have this salad accompanying whatever you’re eating for lunch or dinner. Now add the parsley and mint, roughly chopped. Make the yoghurt dressing first. 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! Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. 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. 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. I also bought some of Paul Bakery’s lovely baguettes and some macarons and a Gallete des Rois for dessert. Some are simple … The world is your oyster – whatever you choose, I know you will enjoy it! of the ingredients, mix well, and leave for 10 minutes for all the flavors to 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. Nick said these chicken kebabs were delicious dipped in the tzatziki, as well as combined in the fattoush 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. Toss. Spoon into 2 plastic boxes and sprinkle over the sumac. Roden moistens the pitta with lemon juice, and Ottolenghi and Tamimi add the dressing and salad on top, giving a soggier, more panzanella -like … 5 from 1 vote. That was partly because my bread wasn’t stale but I also thought I’d prefer it toasted for a more crunchy texture. Your fattoush sounds delicious, and quite refreshing after British Christmas fare. 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. Some comments may be held for manual review. Published by Ten Speed Press, a division of Random House. – there was the fattoush. At this stage, I just covered my bowl with cling film ready to take to my son’s, but of course you could otherwise just carry on if serving straight away. If using yogurt and milk, start at least 3 hours and up to a day in advance by I’d dressed it at the last minute. Ottolenghi dices his quite small (1.5cm) but I took a more Jamie Oliver rough-and-ready approach. Whisk well and leave in a cool place or in the fridge 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. Fattoush is not a specific recipe. I’ve made Ottolenghi’s fattoush. Make the lemon dressing: Vigorously whisk all ingredients together in a small bowl (or shake together in a mason jar) for 30 seconds. Add a rating: Comments can take a minute to appear—please be patient! But don’t prepare in advance and put the final liquids on too early or it will ruin your salad. Fattoush – Ottolenghi Style. … Happy Christmas! All rights reserved. She blogs at Cooking Wolves. 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. Yes! It’s an Arab dish found in the Lebanon, Israel, Egypt and other middle eastern countries. Some HTML is OK: link, strong, em. 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. It reminds me a lot of Mauritian “chatini” which is basically like a fresh cilantro-heavy salsa minus the lime. This version comes from Tamimi's family and has the tangy addition of homemade buttermilk dressing. Then I spooned over some of the yoghurt mix but – as said above – not nearly all of it, maybe a quarter. This salad has it all: it’s fresh, crunchy, tangy, sweet, colorful and just simply delicious! If you see something not so nice, please, report an inappropriate comment. Tossed with a house lemon pomegranate dressing that's all … Serves 6. Post whatever you want, just keep it seriously about eats, seriously. I also bought kosher hummus in Waitrose – not because I’m Jewish but because it’s better and more authentic. It all looks so delicious. What you get is a kind of homemade buttermilk, but less sour. Fattoush is a moveable recipe … take the basics and do your own thing. Deep fried or pan fried. your fermented yogurt mixture or commercial buttermilk, followed by the rest Brush them with a little olive oil and put into a 180C/160 Fan/Gas 4 oven for about 15 minutes. More Middle Eastern inspired recipe to try: Middle Eastern Salad with Chicken; Hummus with Eggplant She is a contributor to KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. Have you cooked this recipe? until bubbles form on the surface. So what is fattoush salad? 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. Learn more on our Terms of Use page. This Israeli version of bread salad from Yotam Ottolenghi uses … Get these ingredients for curbside pickup or delivery! Top and tail the radishes and slice fairly thinly. The salad was my contribution to a family meal (and the shopping!). 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. A fattoush is a bread salad mixed with other greens and veggies. This recipe uses two unusual ingredients: sumac and purslane. A lifelong lover of good food and travel; writer and book editor. Print Recipe. It’s basically a dish to use up stale bread (so the bread is pretty much the one essential ingredient!) It’s usually toasted. It was wonderful; really good. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Fattoush is the salad to make if you have random leftover … But sometimes an ‘event’ is more about enjoying the invited company and not the cooking. I’ve only had fattoush at a Lebanese restaurant and it was prepared without a yogurt dressing. Set aside. Tear the bread into bite-size pieces and place in a large mixing bowl. I added 4 although Ottolenghi used only 2. Crunchy bread acts as a great way to soak up all the juices. And then –  of course! Think croutons. 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). Kate is a freelance writer and personal chef living in Berkeley, CA. ... Jerusalem, by Yotam Ottolenghi and Sami Tamimi. Yotam Ottolenghi and Sami Tamimi's na’ama’s fattoush, ispired by the food of Jerusalem. From Jerusalem by Yotam Ottolenghi and Sami Tamimi . Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright 2012. Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). Enter your email address to subscribe to this blog and receive notifications of new posts by email. It was close enough to 12th night to have our traditional annual galette and fun at a family gathering. Fattoush is one of the most well known Middle Eastern salads and a standard dish on the 'mezza' (small dishes) table. Pack the pita croutons separately, and toss together right before serving. This Fattoush salad comes from that book. Top and tail the spring onions, peel off the rougher outside skin if necessary, and slice thinly. I drizzled over the 3 Tbs lemon juice, 6 Tbs olive oil and 2 Tbs cider vinegar. What is fattoush salad? 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. It's a colorful tossed salad with a lemony garlic dressing, and if you've … 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. Tomatoes, crisp radishes, onions, crunchy cucumbers, garlic, aromatic mint, and parsley are all … Make the salad: Combine the … He made a tahini and lemon dressing for the chicken. Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. 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. This one is different and delicious sounding. By the way, feel free to modify this salad. First on deck: Fattoush, a Middle Eastern chopped salad. Subscribe to our newsletter to get the latest recipes and tips! Fattoush is a Lebanese salad, good for hot weather. Like Mauritian chatini, Israeli fattoush accompanies a variety of dishes and the crunch and herbal character of the salad really compliments heavier spicy foods. Whenever I go to Yalla Yalla I have to order fattoush. Ottolenghi doesn’t toast his – but I did. 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. We ate at his house so I had to transport the salad by car. ), but then here we were at the 11th Day, back to Christmas with family getting together – nine of us in total. … Be sure to keep the proportions the same though; the proportion of bread-to-veg is already pretty perfect. , report an inappropriate comment Ottolenghi says at least three hours in advance s lovely baguettes and some macarons a., roughly chopped a cooling rack Tbs cider vinegar over the 3 Tbs lemon juice 6... – whatever you choose, I finally tried a recipe from Yotam Ottolenghi ’ s an Arab dish found the!, cucumber, radishes and slice fairly thinly lemon dressing for the yoghurt time to take up flavours. Said above – not nearly all of it, maybe a quarter into... In Berkeley, CA before serving green peppers, cucumber, radishes and fattoush salad ottolenghi into large salad bowl without yogurt... Necessary, and if you see something not so nice, please, report an inappropriate comment as... 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