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Cooking trom Ottolenghi's "JERUSALEM"

Na'ama's Fattoush

A purist would not consider this authentic fattoush, but I consider it delicious, and I'm in a rush to cook the recipes that showcase still-available late summer produce.

400 mil buttermilk (I used about half that)
2 large stale Turkish flatbread or naan (250 g total), torn into small pieces
3 large tomatoes, diced
100 g radishes, thinly sliced
250 g Lebanese or mini cucumbers, thinly sliced
2 spring onions, thinly sliced
15 g fresh mint, chopped
25 g flat-leaf parsley, chopped
1 T dried mint
2 garlic cloves, grated on a microplane
3 T lemon juice
60 mil olive oil
3/4 t black pepper
1 1/2 t salt
1 T sumac, or more to taste, to garnish

10 minutes before serving, toss everything but the sumac together in a large bowl. Serve, topped with a generous sprinkle of sumac.

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  1. Sounds like a wonderful way to use up that early fall produce!

    ~TDQ

    1. That sounds really fantastic!

      1. A'ja (bread fritters)

        Unusual, but very good.

        4 slices (approx) white bread, crusts removed (80 g total)
        4 lg eggs
        1 1/2 t cumin
        1/2 t sweet paprika
        1/4 t cayenne (I used Aleppo)
        25 g chives, chopped
        25 g flat-leaf parsley, chopped
        10 g tarragon, chopped
        40 g feta cheese, crumbled
        salt and pepper
        sunflower oil for frying (I used olive oil)

        Soak bread in lots of cold water for 1 minute. Wring out thoroughly and put in a large bowl.
        Whisk in eggs, 1/2 t salt, 1/4 t pepper, and the spices (this takes some elbow grease). Stir in the cheese and herbs (I used half the amount of herbs, as the amounts called for looked rather overwhelming). You can fry these individually, but I made one big cake in a 10" non-stick skillet. Cooked it over medium-high heat about four minutes, did a plate slide and flip and cooked about another for minutes. Served with a tahini sauce (tahini, lemon juice, and salt, thinned with water to a pourable consistency.)

        I highly recommend this one.

        1. Just sticking my toe in to keep up until the book comes out here. I'm looking forward to reading all reports.

          1. Roasted Aubergine with Fried Onion and Chopped Lemon

            2 large aubergines, halved lengthwise with the stems on
            150 mil olive oil
            4 onions (about 550g total), peeled and thinly sliced
            1/2 green chilies
            1 1/2 t ground cumin
            1 t sumac
            50 g feta, crumbled
            1 medium lemon
            1 clove garlic, crushed (I grated mine on a Microplane.)

            Preheat oven to 400 degrees.

            Score the cut side of each aubergine with a cross-hatch pattern. Brush with some olive oil, sprinkle with salt and pepper. Place on a baking sheet, cut side up, and bake until golden and tender, about 45 minutes.

            Meanwhile, add remaining oil (I use only about 2 T) to a large frying pan and cook the onions, with 1/2/t salt, over high heat, stirring often, so that parts of the onion get really dark and crisp, about 8 minutes (took me 15). Seed and chop the chilies, keeping the whole separate from the half. (I didn't have any hot green chillies, so used 2 roasted red bell peppers and added about 1/2 t Urfa for some heat.) Add the whole chilli to the pan along with the cumin and sumac and cook for a further 2 minutes before adding the feta. Cook for a final minute, not stirring much, then remove from heat.

            Cut off the skin and pith of the lemon. Roughly chop the flesh, discarding the seeds. Place the flesh and any juices in a small bowl with the remaining half chilli and the garlic.

            Assemble the dish as soon as the aubergine are ready. Transfer the roasted halves to serving dish and spoon the lemon sauce over the top. Warm up the onions a little and spoon over. Serve warm or at room temp.

            (O, suggests placing a shallow pan of water on the bottom rack of your oven to keep the aubergines from drying out.)

            This was great! I peeled the leftover aubergines and threw them in the food processor along with the remaining sauce to create a really tasty sandwich spread. Will definitely make this again.

            5 Replies
            1. re: pikawicca

              I have the cookbook and want to make this recipe but am not sure what a "green chili" is in the produce section. Is there a specific name or size to look for?

                1. re: christinepinkerton

                  You can use a serrano pepper too, if those are available.