curried cucumber sandwiches. In Jerusalem and neighboring countries, this chopped salad is typically served as a side with meals. In our cooking classes, children are happy to help with tearing the flatbread and plucking the parsley leaves.
|Prepare the dressing 3 to 24 hours in advance. In a small glass measuring cup, whisk together the yogurt and milk. Cover with plastic wrap and store in the fridge until bubbles form on the surface. The dressing will taste similar to buttermilk, but will be a little less sour.|
|Tear the bread into bite-sized pieces and place in a large mixing bowl. Pour the yogurt dressing over it.|
|Toss all the veggies into the mixing bowl as you finish prepping them.|
|Prepare the secondary dressing with the dried mint, salt, pepper, garlic, lemon juice, cider vinegar, and olive oil. You can add the ingredients directly into the bowl or prep the dressing separately and then drizzle it to taste over the chopped veggies and pita bits.|
|Let the salad sit for about 10 minutes then gently toss. Transfer the salad into serving bowls. Drizzle with olive oil and garnish with sumac. Enjoy!|
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi