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Milk Street Bowtie Pita and Chickpea Salad with Yogurt and Mint (Fatteh)

Pita and Chickpea Salad with Yogurt and Mint (Fatteh)

4 Servings

25 minuets

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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 minuets

1 cup plain whole-milk yogurt
1/4 cup tahini
2 medium garlic cloves, finely grated
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
Kosher salt and ground black pepper
2 8-inch pita breads, each split into 2 rounds
2 1/2 teaspoons ground cumin, divided
5 tablespoons salted butter, melted, divided
1/4 cup pine nuts
1/8 - 1/4 teaspoon cayenne pepper (optional)
2 15½-ounce cans chickpeas, rinsed and drained
1 1/2 teaspoons za'atar, plus more to serve (optional)
1 1/2 cups lightly packed fresh mint, torn if large
Ingredients
  • 1

    cup plain whole-milk yogurt

  • ¼

    cup tahini

  • 2

    medium garlic cloves, finely grated

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

  • Kosher salt and ground black pepper

  • 2

    8-inch pita breads, each split into 2 rounds

  • teaspoons ground cumin, divided

  • 5

    tablespoons salted butter, melted, divided

  • ¼

    cup pine nuts

  • ⅛ - ¼

    teaspoon cayenne pepper (optional)

  • 2

    15½-ounce cans chickpeas, rinsed and drained

  • teaspoons za'atar, plus more to serve (optional)

  • cups lightly packed fresh mint, torn if large

Directions

Pita and Chickpea Salad with Yogurt and Mint (Fatteh)

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Reviews
Rachael S.

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.

Veronica R.

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.

Anne W.

Great mix of flavors! I scaled it down for one person, so maybe I used a bit less mint than called for, but I thought it was the perfect accent. Will make it again, for sure.

Anne W.

Hands-down winner for anyone who craves these Middle Eastern flavors. Second time I made it, I topped it with a fried egg. Will go into my regular rotation!