What a great word. Sounds like an insult. OI! FATTOUSH!!
But thankfully for everyone’s feelings it’s actually just a kind of Eastern Mediterranean salad, ideal for using up slightly dry/stale bread. Which was handy as I had 2/3rds of a baton of good quality white bread to use up, just in time for a family BBQ.
Wikipedia has some nice traditional variations on the dish listed; the one I made today is based round a Jack Monroe recipe.
(no photo unfortunately as we ate most of it)
Bread, sliced (traditionally pitta bread, in this case a French-farmhouse style baton of white bread, sliced widthways into pieces a centimetre thick.
Olive oil(For the dressing) 100g low fat Greek yogurt
Drizzle olive oil Drizzle lemon juice One clove garlic, minced Black pepper, generous amount (For the salad) Handful cherry tomatoes, sliced in half Half a cucumber, diced 6 radishes, sliced 1/3 red onion, chopped into chunks Handful rocket/spinach/watercress salad mix Dried mint
If you’re feeling unhealthy, heat some olive oil in a frying pan and fry the pieces of bread on each side until golden brown. In this case to lower the oil content I wiped a baking tray with a little olive oil, then grilled the bread under the oven grill, flipping until both sides golden brown, again. Placed onto a paper towel on a plate to drain any excess.
Slowly add a drizzle of oil to the yogurt, then the lemon juice. Add the garlic, salt and plenty of black pepper. Mix and then cover and leave to chill in the fridge. (This is quite a nice dressing in its own right – am toying lightly with the addition of a little harissa paste for some future experiment…..).
Mix the salad in a bowl, and add mint or sumac. Cover with the bread pieces, and pour the dressing over the top. Serve.