A number of popular Lebanese dishes which go under the name of fatta (see page 222) involve yogurt and a bed of soaked toasted or fried bread. This one is served for breakfast accompanied by scallions and green peppers cut into strips.
Recipe information
Yield
serves 4-6
Ingredients
To Garnish
Preparation
Step 1
Drain the chickpeas and simmer in fresh water to cover until they are really very soft, usually well over an hour, adding salt only when they are nearly done.
Step 2
Beat the yogurt with the garlic and pepper.
Step 3
Open out the pita breads and leave them for a few minutes in a very hot oven, or turn them under the broiler until they are crisp and very lightly browned. Then break them up with your hands into the bottom of a serving dish. Pour the chickpeas and some of their cooking water over the bread, soaking it thoroughly, keeping out a few chickpeas to decorate the dish.
Step 4
Pour the yogurt mixture over the chickpeas.
Step 5
To garnish, crush the mint leaves over the top. Fry the pine nuts in the butter or oil until they are a light brown. Sprinkle these and the extra chickpeas over the yogurt. Some people like to sprinkle on hot ground chili pepper or chili flakes.
Step 6
Serve at once, while the chickpeas are hot and the rest is lukewarm.
Variations
Step 7
A Damascus version called tasseia has the chickpeas crushed with a pestle and mortar and mixed with 2–3 tablespoons tahina, the juice of 1/2 lemon, and 1 crushed garlic clove. You can put this in a blender with a little of the cooking liquor. Squeeze a little lemon juice in the chickpea water before sprinkling over the bread, spread the mashed chickpea cream over the top, and cover with yogurt, then garnish as before.
Step 8
Instead of toasting the bread, some people like to cut it into triangles and deep-fry them in hot oil, then drain the pieces on paper towels and carry on as above.
Step 9
An old version of this dish is made with lamb’s trotters, which give a deliciously rich flavor and texture to the stock.
