Fatteh with Chickpeas, Tahini and Yogurt

Name: Fatteh with Chickpeas, Tahini and Yogurt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 4 pcs pita bread; 400 g chickpeas; 3 tablespoons olive oil; 1 teaspoon ground caraway; salt; 500 g plain yogurt; 3 tablespoons tahini; 2 cloves garlic; 3 tablespoons lemon juice; 30 g pine nuts; 2 tablespoons parsley; 1 teaspoon sweet paprika; salt

Eduard LáskaNationalLebanese Cuisine x se líbilo

Fatteh is a Levantine dish that turns leftover bread into a feast. At the bottom sits crisp toasted pita, then warm chickpeas and, on top, a thick yogurt sauce with tahini and garlic. Toasted pine nuts and a pinch of paprika crown it all. It is served right away, while the pita is crisp and the sauce is cool. It is a quick, filling and surprisingly elegant breakfast or dinner.

Příprava: 15min

Vaření: 15min

CELKOVÝ ČAS: 30min

Step by step process

Preparing the Base

1
Cut the pita for the fatteh into small pieces or triangles. Heat 2 tablespoons of olive oil in a pan and fry the pieces on both sides until crisp. Or spread them on a baking sheet and toast in the oven at 200 °C for 8 to 10 minutes.
2
Drain the chickpeas and rinse them with cold water. Transfer to a small saucepan, add ground cumin, salt and 2 tablespoons of water. Heat over medium heat for 5 minutes until warm and fragrant.

Sauce and Assembly

3
In a bowl, mix the yogurt with tahini, crushed garlic and lemon juice. Stir until smooth, taste and season with salt. The sauce should be thick and creamy.
4
Toast the pine nuts in a dry pan over medium heat for 2 to 3 minutes until golden. Stir constantly, they burn easily.
5
Spread the toasted pita on the bottom of a deep plate. Layer over the warm chickpeas and cover with a generous layer of yogurt sauce. Sprinkle with toasted pine nuts, chopped parsley and sweet paprika. Drizzle with olive oil and serve immediately.