Jess Murphy's Salt Community Hall Fatteh
Unlimited access. Half the price.
Ingredients
5 large pittas
extra-virgin olive oil, to drizzle
500ml Greek yogurt
2 garlic cloves, minced
juice of 1 lemon
1 tsp dried mint
1 tsp ground cumin
2 x 400g tins of chickpeas, drained and rinsed
100g pine nuts, toasted
1 bunch of fresh mint, chopped
1 bunch of fresh dill, chopped
1 bunch of fresh coriander, chopped
1 bunch of fresh flat-leaf parsley, chopped
3 tbsp pomegranate seeds, plus extra to garnish
2 tbsp finely diced preserved lemon (skin only)
a pinch of sumac
sea salt and freshly ground black pepper
Method
Preheat your oven to 180°C/Gas Mark 4.
Cut the pittas into bite-sized pieces and spread them out on a large baking sheet. Drizzle with extra-virgin olive oil, season with salt and pepper and toast in the preheated oven for about 15 minutes, until crisp.
Mix the yogurt with the garlic, lemon juice, dried mint, cumin and a pinch of salt.
Toss together your chickpeas, pine nuts, fresh herbs, pomegranate seeds and diced preserved lemon. Season with salt and pepper.
To serve, spoon a generous amount of yogurt into a serving bowl. Add your chickpea mix on top, then some crispy pittas, then repeat the layers. Garnish with more pomegranate seeds and a pinch of sumac, then drizzle more extra-virgin olive oil on top.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.