1459. Laban Dressed Fattouche

MCW already boasts a fattouche recipe or three. You see, once you have the basic components down (lettuce, tomato, cucumber, onion, etc), it becomes all about the dressing. There is the basic most traditional dressing of lemon and olive oil. Then I came up with the best-ever, gold-standard, and boldly perfect fattouche using pomegranate molasses in the dressing, and now we find another (albeit untraditional) version using butter milk, or laban drink, in the dressing.

Verdict? Really good. I am still partial to my own creation as the unbeatable number one, but this is a nice change.

Ingredients:

For the sumac onions
1 medium onion, peeled, halved, and thinly sliced
1 Tbsp olive oil, plus a bit more if necessary
1 1/2 tsp sumac
1/2 tsp salt

For the salad
1 head romaine lettuce, coarsely sliced

3 small cucumbers, sliced
1 large tomato, sliced
12 radishes, sliced
1 cup fresh mint leaves, coarsely chopped
1 cup coriander, coarsely chopped
2 large toasted or fried flatbread, crumbled

For the dressing
1 cup buttermilk
1/4 cup extra-virgin olive oil
3 Tbsp freshly-squeezed lemon juice
2 cloves garlic, peeled and grated
1 1/2 tsp sumac

1 tsp salt

Method:

To make the sumac onions, in a small bowl mix the onions with 1 tablespoon olive oil, 1 1/2 teaspoons sumac, and salt. If the onions seem a little dry, add a touch more olive oil until they are glistening. Set aside.

Put the lettuce, cucumbers, tomatoes, radishes, mint, parsley, thyme, and crumbled flatbread in a large bowl. Top with the sumac onion. 

Blend the buttermilk, 1/4 cup olive oil, lemon juice, garlic, vinegar, 1 1/4 teaspoons salt, 1 1/2 teaspoons sumac.  Mix everything together then transfer to a serving platter. Serve immediately with an extra drizzle of olive oil, and sprinkle with a bit more sumac. 

صحة و عافية