YOUR COOKING ARSENAL
Here’s a new vegetarian recipe from the cookbook The Scent of Pomegranates and Rose Water: Reviving the Beautiful Food Traditions of Syria
by Habeeb Salloum, Leila Salloum Elias, Muna Salloum, to add to your cooking Arsenal. Try it for lunch or dinner and let us know how you like it! The Scent of Pomegranates and Rose Water
is in stores now.
Chickpea and Yogurt Fatteh
Dishes with the name fatta have Arab (pita) bread as the main ingredient. Fattehs are topped with cool yogurt, but the treasures are underneath. Biting into the medley of crispy and smooth layers of chicken, chickpeas, lamb, or eggplant combined with the crunch of fresh pomegranate seeds and hot toasted pine nuts is a sensation hard to forget. Our first taste of fatteh was at the Abu Kamal in Damascus. The restaurant was jam-packed, but when we suggested we come back another day, the waiter smiled and informed us it was like that every day. Why? Because everyone loves fatteh!
2 medium loaves Arab (pita) bread, toasted and broken into small pieces
1 19-oz (540-mL) can chickpeas, drained
1 cup (250 mL) yogurt
1 garlic clove, crushed
3/4 tsp salt
1/2 tsp black pepper
seeds of 1 pomegranate
2 tbsp lemon juice
1 tbsp tahini
2 tbsp butter
4 tbsp pine nuts or slivered almonds
2 tbsp finely chopped parsley
Spread bread pieces evenly on a platter, then spread chickpeas evenly over top and set aside. In a bowl, combine yogurt, garlic, salt, pepper, pomegranate seeds, lemon juice, and tahini, then spread over chickpeas. In a frying pan on medium-low heat, melt butter and sauté pine nuts or almonds until golden. Spoon nuts with their butter over yogurt mixture and decorate with parsley.