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Pita, Chickpea and Herb Salad with Tahini Yogurt
Known as fatteh in the Levant, this dish is a way to turn stale pita bread into a meal. We, however, start with fresh pita, brush it with olive oil and crisp it in the oven, then break it into shards before topping the pieces with warmed chickpeas. Yogurt spiked with garlic, tahini and lemon ties everything together. Za'atar, a Middle Eastern spice blend that usually includes sesame seeds, sumac, thyme and oregano, adds complex flavor while pistachios add richness. Fatteh typically is served for breakfast but with so many textures and flavors, we think it also makes a light yet satisfying dinner.
4
Servings
Tip
Don’t cut back on the oil that’s brushed onto the pita. It helps the bread crisp nicely and also adds richness. The cumin may seem like a lot, too, but any less and its flavor is obscured by the yogurt and chickpeas.
35 minutes
Ingredients
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2
8-inch pita breads, each split into 2 rounds
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2
tablespoons extra-virgin olive oil, plus more to serve
Directions
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01Heat the oven to 400°F with a rack in the middle position. On a rimmed baking sheet, brush both sides of the pita rounds with the oil, then sprinkle evenly with 2 teaspoons cumin. Bake until browned and crisp, about 10 minutes total, flipping once about halfway through. Cool to room temperature.
This one rocks my world. Takes me back to hazy days of Cyprus.