Na'ama's Fattoush from 'Jerusalem
Na'ama's Fattoush from 'Jerusalem is a side dish that serves 6. For 63 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 12 calories. Several people made this recipe, and 159 would say it hit the spot. If you have dried mint, flat-leaf parsley, white wine vinegar, and a few other ingredients on hand, you can make it. This recipe is typical of middl eastern cuisine. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. If you like this recipe, take a look at these similar recipes: Na'ama's Fattoush, Na'ama's Fattoush Recipe, and Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles.
Servings: 6
Ingredients:
1 tablespoon dried mint
1 oz/25 g flat-leaf parsley, coarsely chopped
1/2 oz/15 g fresh mint
2 cloves garlic, crushed
2 green onions, thinly sliced
3 tablespoons freshly squeezed lemon juice
3 oz/100 g radishes, thinly sliced
1 teaspoon salt
2 tablespoons cider or white wine vinegar.jpg)
Equipment:
bowl
whisk
mixing bowl
Cooking instruction summary:
Procedures 1 If using yogurt and milk, start at least 3 hours and up to a day in advance byplacing both in a bowl. Whisk well and leave in a cool place or in the fridgeuntil bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour. 2 Tear the bread into bite-size pieces and place in a large mixing bowl. Addyour fermented yogurt mixture or commercial buttermilk, followed by the restof the ingredients, mix well, and leave for 10 minutes for all the flavors tocombine. 3 Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.
Step by step:
1. If using yogurt and milk, start at least 3 hours and up to a day in advance byplacing both in a bowl.
2. Whisk well and leave in a cool place or in the fridgeuntil bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
3. Tear the bread into bite-size pieces and place in a large mixing bowl.
4. Addyour fermented yogurt mixture or commercial buttermilk, followed by the restof the ingredients, mix well, and leave for 10 minutes for all the flavors tocombine.
5. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.
Nutrition Information:
covered percent of daily need
