Photo by: Jonathan Lovekin

Na’ama’s Fattoush

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200g Greek yoghurt and 200ml full-fat milk
or 400ml of buttermilk (replacing both yoghurt and milk)
2 large stale Turkish flatbread or naan (250g in total)
3 large tomatoes (380g in total), cut into 1.5cm dice
100g radishes, thinly sliced
3 Lebanese or mini cucumbers (250g in total), peeled and chopped into 1.5cm dice
2 spring onions, thinly sliced
15g mint
25g flat-leaf parsley, roughly chopped
1 tbsp dried mint
2 garlic cloves, crushed
3 tbsp lemon juice
60ml olive oil, plus extra to drizzle
2 tbsp cider or white wine vinegar
3/4 tsp coarsely ground black pepper
1 1/2 tsp salt
1 tbsp sumac or more according to taste, to garnish

Try to get small cucumbers for this as for any other fresh salad. They are worlds apart from the large ones we normally get in most UK supermarkets. You could skip the fermentation stage and use buttermilk instead of the combination of milk and yoghurt. For a typical chopped salad, try the Spiced chickpeas and fresh vegetable salad, page 56, omitting the sugar and the chickpeas.

Serves 6

(p 29, Jerusalem)


The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |

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Perfect with

  1. Sumac

    Yotam's desert island spice, for a lemony kick to your cooking



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