Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pita and Chickpea Salad with Yogurt and Mint (Fatteh)
This recipe is free for 4 more days. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.
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
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
-
2½
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
-
1½
teaspoons za'atar, plus more to serve (optional)
-
1½
cups lightly packed fresh mint, torn if large
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.
-
02Arrange the pita on a rimmed baking sheet. Use 2 tablespoons of the butter to brush both sides of each round, then sprinkle evenly with 2 teaspoons of the cumin. Bake for 5 minutes, then flip each round and continue to bake until browned and crisp, 5 to 6 minutes. Transfer to a wire rack and let cool; reserve the baking sheet.
-
03While the pita cools, distribute the pine nuts on the reserved baking sheet and toast until golden brown, 3 to 5 minutes, stirring once about halfway through. Immediately transfer to a small bowl and toss with the remaining 3 tablespoons butter, the remaining ½ teaspoon cumin, cayenne (if using), pinch salt, and ¼ teaspoon black pepper. Set aside.
-
04In a medium microwave-safe bowl, toss the chickpeas with the za'atar (if using), ½ teaspoon salt and 3 tablespoons water. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through. Meanwhile, break the pita into bite-size pieces and place in a wide, shallow serving bowl or divide among 4 individual bowls.
-
05Using a slotted spoon, arrange the warmed chickpeas over the pita. Spoon on the yogurt mixture, top with mint and spoon on the pine nut–butter mixture. Sprinkle with with additional za'atar (if using).
Shop the Milk Street Store
Reviews
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.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
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.