Fattoush
In both peaceful and tumultuous times, food tends to unite people in simple but strong ways. People open up and share more between bites than, probably, in any other situation. Today's recipe carries my heart out to all who are suffering in the Middle East.
The fattoush is, perhaps, a more elaborate way of having the region's usual plate of freshly chopped vegetables at the table. This dish is as iconic of the region as the Burger is of the United States or olive oil is of Southern Europe. Everybody, regardless of religion or ethnicity, finds space in their table for this wonderful salad, adapting it each time to serve tastes, vegetable availability, and/or family traditions. One would wish these nuances could be applied, respected, and enjoyed at all levels of the region's existence. Let's hope for the best.
Ingredients for 6 people:
1 cup (200g) Yogurt (preferably, whole milk)
3/4 cup (200ml) whole milk
(you can replace the yogurt and milk by buttermilk. However, if you are lactose intolerant, I suggest you use lactose free yogurt and milk and follow the instructions bellow).
2 large Turkish flatbread or Naan (250g)
3 large tomatoes diced
3.5 oz (100g) radishes thinly sliced
3 mini cucumbers (250g) peeled and diced (if you cannot find mini cucumbers, use regular cucumber, discarding the seeds. After dicing it, put in cold water for about 10 minutes).
2 green onions thinly sliced
1/2oz (15g) fresh mint
1oz (25g) chopped parsley
2 cloves of garlic, crushed
3 tablespoons of lemon juice
1/4 cup (60ml) olive oil (plus extra to drizzle)
2 tbsp cider or white wine vinegar
Salt and black pepper to taste
1 tbsp of sumac
Preparation:
If using yogurt and milk, prepare to start way in advance of meal time, as the mixture needs at least three hours of fermentation prior to use. You can prepare this mixture the day before even, if it is more convenient. Mix both ingredients well and leave the mixture in a cool place or in the lower part of the fridge until bubbles form on the surface. This is basically a homemade buttermilk but not as sour as the commercial type.
Tear the bread into bite-size pieces and place into a large mixing bowl. Add the homemade fermented mixture (or the commercial buttermilk) and the vegetables, herbs, olive oil, lemon juice, and vinegar. Mix well and let it sit for about 10 minutes to allow for the combination of flavors.
Scoop individual servings of fattoush into a plate or a serving bowl, drizzle with more olive oil and sprinkle generously with sumac. Serve.
This makes a beautiful and delicious summer meal. Also perfect for barbecues and picnics. It is colorful, fresh, sharp, and satisfying. It can also be used as a side dish but, in that case, you would probably want to consider not using the bread. These flavors really make my palate rejoice. It feels very close to home, besides being super healthy and delicious.
Peace.
Happy cooking and bon appétit!
(This recipe was taken from the cookbook "Jerusalem")
The fattoush is, perhaps, a more elaborate way of having the region's usual plate of freshly chopped vegetables at the table. This dish is as iconic of the region as the Burger is of the United States or olive oil is of Southern Europe. Everybody, regardless of religion or ethnicity, finds space in their table for this wonderful salad, adapting it each time to serve tastes, vegetable availability, and/or family traditions. One would wish these nuances could be applied, respected, and enjoyed at all levels of the region's existence. Let's hope for the best.
Ingredients for 6 people:
1 cup (200g) Yogurt (preferably, whole milk)
3/4 cup (200ml) whole milk
(you can replace the yogurt and milk by buttermilk. However, if you are lactose intolerant, I suggest you use lactose free yogurt and milk and follow the instructions bellow).
2 large Turkish flatbread or Naan (250g)
3 large tomatoes diced
3.5 oz (100g) radishes thinly sliced
3 mini cucumbers (250g) peeled and diced (if you cannot find mini cucumbers, use regular cucumber, discarding the seeds. After dicing it, put in cold water for about 10 minutes).
2 green onions thinly sliced
1/2oz (15g) fresh mint
1oz (25g) chopped parsley
2 cloves of garlic, crushed
3 tablespoons of lemon juice
1/4 cup (60ml) olive oil (plus extra to drizzle)
2 tbsp cider or white wine vinegar
Salt and black pepper to taste
1 tbsp of sumac
Preparation:
If using yogurt and milk, prepare to start way in advance of meal time, as the mixture needs at least three hours of fermentation prior to use. You can prepare this mixture the day before even, if it is more convenient. Mix both ingredients well and leave the mixture in a cool place or in the lower part of the fridge until bubbles form on the surface. This is basically a homemade buttermilk but not as sour as the commercial type.
Tear the bread into bite-size pieces and place into a large mixing bowl. Add the homemade fermented mixture (or the commercial buttermilk) and the vegetables, herbs, olive oil, lemon juice, and vinegar. Mix well and let it sit for about 10 minutes to allow for the combination of flavors.
Scoop individual servings of fattoush into a plate or a serving bowl, drizzle with more olive oil and sprinkle generously with sumac. Serve.
This makes a beautiful and delicious summer meal. Also perfect for barbecues and picnics. It is colorful, fresh, sharp, and satisfying. It can also be used as a side dish but, in that case, you would probably want to consider not using the bread. These flavors really make my palate rejoice. It feels very close to home, besides being super healthy and delicious.
Peace.
Happy cooking and bon appétit!
(This recipe was taken from the cookbook "Jerusalem")
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