A couple weeks ago, we threw an end-of-summer dinner party with food from Israeli chef, Berty Richter (who’s bringing authentic hummus to Austin with the launch of his food truck Hummus Among Us.) Today he’s sharing his recipe for fatoush. He says: “Fatoush is a great way to use up leftover pita bread. In Israel, we make it by combining whatever fresh vegetables and herbs are available in the refrigerator (radish, parsley, mint, cucumber, tomato, hot peppers, etc). To make a very bright and refreshing dressing for this salad, mix tahini with yogurt.” Read on for the full recipe!
Fatoush, A Middle Eastern Panzanella
Serves 4-6
Fatoush, A Middle Eastern Panzanella
Categories
Ingredients
- 3-4 Persian cucumbers
- 2 large heirloom tomatoes
- 1 small red onion
- 1 small red bell pepper
- 1 long hot pepper (anaheim or banana pepper)
- 1 bunch small radishes
- 2-3 scallions
- 1/4 bunch parsley
- 1/4 bunch mint
- 1/4 bunch cilantro
- 1/4 bunch dill
- 1 tbsp zaatar
- 1 tbsp sumac
For the dressing:
- 1/2 cup tahini
- 1/4 cup Bulgarian yogurt
- juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 2-3 day old pita bread
Instructions
- Shred the pita to bite size pieces, toss in some olive oil and zaatar and toast in a 300 degrees F oven until crispy.
- Make tahini sauce adding water, salt, and splash of lemon juice. Whisk in the yogurt and olive oil and set aside.
- Chop all vegetables and herbs into small bite size pieces, mix in a bowl, add dressing, and right before serving, toss with crispy pita chips and sprinkle with zaatar and sumac.
Where do you find Bulgarian yogurt?
Hi Erin – The White Mountain brand is carried at some of our grocery stores here in Austin. You could easily substitute Greek Yogurt of Iclandic (like Siggi’s) too!
Vavv. Great food. I want to tried one day. Im happy for read to this post. Thanks