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Pita and Chickpea Salad with Yogurt and Mint (Fatteh)
This dish is known as fatteh in the Levant, where it often is eaten for breakfast. It’s a way to turn stale pita bread into a hearty meal. We, however, start with fresh pita, brush it with butter, 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. But the za'atar is optional; even without it, the salad is delicious and satisfying. If you like, instead of mint, use flat-leaf parsley or a combination.
4
Servings
Tip
Don't cut back on the butter that's tossed with the toasted pine nuts. It may seem like a lot, but the butter adds a sweetness that balances the tang of the yogurt and makes the dish taste full and deep.
25 minutes
Ingredients
-
1
cup plain whole-milk yogurt
-
¼
cup tahini
Directions
-
01Heat the oven to 400°F with a rack in the middle position. In a small bowl, whisk together the yogurt, tahini, garlic, lemon zest and juice, and ¼ teaspoon each salt and black pepper. Set aside.
Pardon the interruption
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This is a simple but delicious dish. I recommend that the zaatar be used. The buttery pita bread is really yummy. But I have one comment about using the mint. Because mint has a strong taste I found it seemed the overshadow the other flavors. The next time I make this dish I will try it without using mint.
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This feels like a lot of steps, but isn't that time consuming and is definitely worth the effort. To mimic some fatteh I'd had at a local restaurant I used cashews & toasted them in a small pan, once they were fragrant I added the butter & cooked until it started to brown, then removed from the heat and added the spices. The browned, nutty butter takes this over the top from good to amazing.