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.

　　

Ingredients

serves 4-6

　　3/4 cup chickpeas, soaked in cold water overnight

　　Salt

　　2–2 1/2 cups Greek-style thick drained yogurt or plain whole-milk yogurt

　　3 cloves garlic, crushed

　　Pepper

　　2 pita breads

　　

To Garnish

1–2 tablespoons dried mint leaves

　　3–4 tablespoons pine nuts

　　1 tablespoon butter or vegetable oil

　　Good pinch of ground chili pepper or flakes (optional)

　　

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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf