Got A Fat Tush? Make Fattoush

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Sometimes recipes take you by surprise; you think they’re going to taste one way, they wind up tasting another way and you wind up liking that other way better.

With the fattoush recipe from Ottolenghi’s Jerusalem, I was expecting crispy pieces of pita bread tossed with pretty typical Israeli salad vegetables (cucumbers, tomatoes, etc.), yogurt, olive oil and lemon juice. Instead, you use naan (or stale Turkish flatbread, if you can find that) and don’t toast it at all. You toss that with a yogurt mixture before making the salad and what happens next is so special, I’m not going to describe it in this paragraph. You’ll just have to click ahead (unless you came to this post directly, in which case this moment is…awkward.)

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