Tuesday, April 30, 2013


This salad was something very different than what I've made before. I cut back a little bit on the buttermilk and would suggest doing the same as the salad is a bit moist otherwise. If you don't have buttermilk, he recommends substituting yogurt (1 cup) and milk (3/4 cup) and letting them mix together for at least 3 hours. I didn't have dried mint, so I left that out. My better half found the acid in this a bit much, but it didn't bother me. If you're less of a fan of acid, you might scale back the vinegar a bit.

One year ago: Braised Pork Should with Tomatoes, Cinnamon, and Olives over Polenta

Fattoush (from Jerusalem)
1 2/3 cups buttermilk
2 large stale Turkish flatbread or naan, torn into bite-sized pieces (250g)
3 large tomatoes (380g), cut into 2/3" dice
100g radishes, thinly sliced
3 Lebanese or mini cucumbers (250g), peeled and chopped into 2/3" dice
2 green onions, thinly sliced
15g fresh mint, coarsley chopped
25g parsley, coarsely chopped
1 tbsp dried mint
2 cloves garlic, minced
3 tbsp lemon juice
1/4 cup olive oil
2 tbsp cider or white wine vinegar
3/4 tsp black pepper
1 1/2 tsp salt
1 tbsp sumac, to garnish

1. Place bread in large mixing bowl. Add buttermilk followed by rest of ingredients, mix well, and let rest for 10 minutes.
2. Spoon into serving bowls, drizzle with olive oil, and garnish with sumac.

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