Fattoush – that tasty Middle-Eastern salad of chopped vegetables and bread – is worth eating just for the opportunity to say it. “What’s for dinner, mum?” “Fattoush – we’re having fattoush tonight.”
I’ve made several versions of fattoush over the years, all of which call for the bread to be toasted or fried. The fattoush recipe in Ottolenghi’s Jerusalem cookbook is a bit different.
The bread is not cooked, for one thing. And instead of the usual olive oil and lemon juice, the salad is tossed with a yogurt-based dressing.
I love the way the dressing soaks into the bread, softening it and leaving it to the vegetables to deliver the crunch. Continue reading
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