Na’ama’s Fattoush

scant 1 cup /200 g Greek yogurt and 3/4 cup plus 2 tbsp/200 ml whole milk, OR 1 2/3 cups/400 ml buttermilk (replacing both yogurt and milk)
2 large stale Turkish flatbread or naan (9 oz/250 g in total)
3 large tomatoes (13 oz/ 380 g in total), cut into 2/3-inch/1.5 cm dice
3 oz/100 g radishes, thinly sliced
3 Lebanese or mini cucumbers (9 oz/250 g in total), peeled and chopped into 2/3-inch/1.5cm dice
2 green onions, thinly sliced
1/2 oz/15 g fresh mint
scant 1 oz/25 g flat-leaf parsley, coarsely chopped
1 tablespoon dried mint
2 cloves garlic, crushed
3 tablespoons freshly squeezed lemon juice
1/4 cup/60 ml olive oil, plus extra to drizzle
2 tablespoons cider or white wine vinegar
3/4 teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon sumac or more to taste, to garnish

If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.

Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to
combine.

Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.

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