A Lebanese breakfast/snack dish. Can be caught in the wild in Turkey, and in my kitchen.
lebanese, pita, chickpeas, yogurt
Serves: 4
- 1.5 cups plain yogurt (full fat is better, but not necessary)
- 1 18oz pack of toasted pita chips
- 1 tsp Avocado oil (or any cooking oil with minimal flavor)
- 1/2 tsp (generous) ground cumin
- 1/2 tsp paprika
- 1 15oz can garbanzo beans (chickpeas), rinsed, drained
- Chopped fresh parsley
- Fresh lime juice (optional)
- Heat oil in heavy large saucepan over medium-high heat
- Add chickpeas, salt and saute for ~2 minutes and set aside
- Spread the toasted chips out in a tray/bowl that you will serve in (preferably as flat and shallow as possible)
- Add cumin, salt and paprika to 1.5 cups of plain yogurt and beat it until it attains a creamy, homogenous texture
- Layer chickpeas over the bed of pita chips in your serving bowl
- Top this stack with spiced yogurt and spread as evenly as possible.
- Sprinkle chopped parsley liberally and serve / devour
- You could add lime juice to fatteh. Depending on what you appreciate, the overall flavor may come off as too tangy, considering we already have so much yogurt in the mix
- If you like it spicy, consider adding other spices to the yogurt. Intuitively, ground coriander should work well. Possibly even khmeli-suneli. Maybe open a ticket if this leads to surprises
Scouring through many recipes to find the least common components, and engaging in my own bit of trial and error