Na'ama's fattoush from Jerusalem (page 29) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • leanne_g0a66l on April 26, 2026

    Lots of flavours going on and a crowd pleaser. Thanks for the tips of halving the liquid and using pita crisps

  • joanne761994 on April 01, 2026

    I've made this countless time and it's always a hit.

  • mamacrumbcake on March 14, 2025

    Super yummy! Like others mentioned, I thought that there was more than necessary of the yogurt/milk mixture (I used about half). I also used pita chips instead of stale flatbread. Everyone loved this salad. If I were making at home for a weekday dinner, I would probably reduce the amount of pita chips, just to lighten up the carb load, but for a party, I would use the whole amount. I used the full amount of sumac and did not think it excessive.

  • Stephenn31 on August 14, 2024

    A bit more 'cooling' with the yogurt/buttermilk, instead of just the veg.

  • Soulkitchenjen on November 09, 2022

    Every other fattoush is disappointing after eating this. Absolutely delicious

  • Ganga108 on February 27, 2022

    Beautiful! It is one of THOSE salads, loved and protected by all who eat it regularly. It is just a type of chopped salad with tomatoes, one that also includes pita. But it is also so much more. So perfectly Summery.

  • hirsheys on September 22, 2021

    I followed the recipe pretty closely, except I made a half recipe and used pita chips (added right before eating) rather than stale pita. I even like the radishes in this and I don't usually like radishes much. I particularly love the taste of the dried mint and sumac in this - definitely brings a different note to the whole dish. (I used the milk + yogurt version.) Very delicious.

  • jhallen on March 02, 2021

    I did not find there to be too much dressing - I thought it was perfect as written. I personally didn’t like the bread (even though I know it’s part of the point of the salad), but the flavors and textures were great. I would likely just omit the bread next time as a matter of personal preference.

  • mharriman on June 07, 2019

    Wonderful salad that reminded me of my recent trip to Israel. I cut all the ingredients in half since it was just for my husband and me. I didn’t let the yogurt based dressing ferment as long as directed, but the salad didn’t seem to notice and didn’t suffer in flavor. Mr. Harriman and I thought the sumac sprinkle amount was over the top and I’ll decrease it next time. In sum, a delicious mix of herbs and vegetables in a salad I’ll repeat.

  • hbakke on May 30, 2019

    There was far too much buttermilk in this recipe. The pitas turned to gloop very quickly and made the fattoush unappealing. I wouldn't make this again.

  • stef on August 28, 2018

    This was a last minute decision. I didn't have cucumbers. We really liked it and will plan ahead next time

  • stockholm28 on July 04, 2018

    This is a very refreshing summer salad and it makes a lot. I agree with everyone else; there is too much dressing. I probably used 3/4 of the yogurt-milk mix and about 3/4 of the oil-cider vinegar mix and it was still a bit overdressed. I toasted pita in the oven because mine were not stale. I’d like to try it with pita chips next time as pistachiopeas suggests.

  • clcorbi on July 24, 2017

    Very good salad. I agree that there is much too much dressing--I used buttermilk which I reduced to 1c, but next time I'd reduce even further, and I also don't think a full 1/4c of olive oil is necessary. I did love the cider vinegar here though. I also used pita chips which I'd do again--delicious! I did have to omit the dried mint but I don't think the salad suffered for it. This is a great, quick, refreshing summer salad that I would definitely repeat, with the noted dressing changes.

  • Rutabaga on July 02, 2017

    I tried this with pita chips as pistachiopeas did, and it was excellent, definitely a trick to turn to again.

  • pistachiopeas on June 28, 2017

    Made this again and still loved it. I tried pita chips thrown in at the end this time and it was a great way to do it. My favorite fattoush recipe.

  • dinnermints on July 15, 2016

    I agree with all - decrease the dressing by at least half. And I'd probably decrease to 1 T cider vinegar as well. I dried some flatbread in the oven and that worked pretty well, but it did get pretty saturated. Overall, fantastic salad, our guests were very excited to eat it.

  • Rutabaga on July 06, 2016

    This salad was a big hit, and for such a long list of ingredients it comes together pretty quickly. I used a mix of buttermilk and yogurt for the dressing, and agree with others that it was a little too much. I'd probably cut the dairy down to one cup total. My pitas were not truly stale, despite leaving them out on the counter all day, so I toasted them. Next time, I would toast them longer, until very crisp, and maybe even let them sit out all day after toasting to toughen them up, as they really were over-saturated in the dressing. I can see how pita chips would work well here.

  • twoyolks on January 27, 2016

    I'd agree with decreasing the amount of the dressing. The pita pieces became saturated. The dressing is good and it has a good mix of vegetables. I particularly appreciated the sumac on top.

  • Barb_N on November 05, 2014

    I found tomatoes at the Farmer's market- the vendor's tomatoes were the absolute best all summer so I thought I'd try his last of the season. I took the advice of most reviews and decreased the liquid, and used pita chips. I also used the very last of my scraggly basil along with mint and parsley. Yum.

  • mgwalter on October 26, 2014

    Excellent recipe - will make this again and again!

  • westminstr on July 31, 2014

    Made a half recipe with 1/3 cup yogurt and a bit less milk. For the pita, I stirred in pita chips at the end to taste. I loved everything about this salad, especially the sumac!

  • Fiona on January 03, 2014

    Great summer salad, everyone loved it. I used Greek yoghurt and milk as didn't have buttermilk and used about half the quantity suggested. I used tortillas (all I had), which wouldn't soak up as much liquid - toasted them with some sumac and only added at the end.

  • Cheri on August 07, 2013

    I really liked this as a cool, refreshing summer side dish. I omitted the garlic, which seemed to work. Briefly toasted the pita, then broke it into pieces that I soaked in the buttermilk. I followed other reviewers comments, and went easy on the quantity of buttermilk, salad nicely dressed in the end, not soupy.

  • TrishaCP on July 26, 2013

    Agree with Delys77 that there is too much buttermilk but this is a wonderfully fresh tasting salad. (I think the radishes are fabulous here.) I have also done a modified version of this omitting the pita and buttermilk and using some feta instead and that is tasty too. (And you still get moisture from the other dressing ingredients.)

  • Delys77 on January 08, 2013

    Made this to accompany a mezze and it was enjoyed by all. As other reviews have noted it is a bit on the wet side. For me this proved to be a bit challenging so I would suggest pairing back the buttermilk by about half. For me the acid level was fine, but my partner found it to be a bit too much so I might also cut back on the vinegar next time. Over all a very very tasty dish that comes together quickly and easily, and that is very healthy. Serves closer to 3 than 6 I would say.

  • owaint on January 03, 2013

    Great Lebanese Salad, the pitta give a really nice crunch to the dish. Keeps well overnight if you fish the pitta out and lay them on top to stop them going soggy.

  • lilham on January 01, 2013

    Very easy and very nice salad. As another reviewer already noted, the salad is very moist. This makes it very nice to serve with plain grains like couscous or rice. I can't find Lebanese cucumbers and used deseeded normal cucumbers instead.

  • Hellyloves2cook on October 18, 2012

    very tasty - will try again. Have made several versions of fattoush- this was moister than most.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Serious Eats

    Tangy, crunchy, and just a little sweet, this fattoush is a colorful surprise bite after bite (not to mention a total breeze to make). I would have liked more fresh mint and a little less buttermilk..

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.