👨‍🍳 Ohjeet

1. 1

   Prepare the pita bread: Preheat your oven to 180°C (350°F). Tear the pita bread into bite-sized pieces and spread them in a single layer on a baking sheet. Drizzle with olive oil and toss to coat. Bake for 10-15 minutes, or until golden brown and crisp. Watch carefully to prevent burning. Once toasted, remove from the oven and set aside.

   ⏱️ 15 minutes
2. 2

   Warm the chickpeas: In a saucepan, combine the drained and rinsed chickpeas with the cumin powder and a pinch of salt. Add about 1/2 cup (120ml) of water or vegetable broth. Heat over medium heat for about 5-7 minutes, until the chickpeas are warmed through and have absorbed some of the flavor. Drain any excess liquid.

   ⏱️ 7 minutes
3. 3

   Make the yogurt sauce: In a medium bowl, whisk together the yogurt, tahini, minced garlic, and lemon juice until smooth and creamy. If the sauce is too thick, gradually whisk in the cold water, a tablespoon at a time, until it reaches a pourable consistency. Season with salt to taste.

   ⏱️ 5 minutes
4. 4

   Toast the pine nuts: In a small dry skillet over medium-low heat, toast the pine nuts, stirring frequently, until they are lightly golden and fragrant. This usually takes about 3-5 minutes. Remove from the skillet immediately to prevent burning and set aside.

   ⏱️ 5 minutes
5. 5

   Melt the butter: In the same small skillet (no need to wash), melt the butter over medium heat. Once melted and lightly bubbling, remove from heat. You can optionally add a pinch of paprika or chili flakes for extra flavor and color.

   ⏱️ 2 minutes
6. 6

   Assemble the Fatteh: In a large serving bowl or individual bowls, start with a layer of the toasted pita bread pieces. Spoon the warm chickpeas evenly over the pita. Generously pour the yogurt-tahini sauce over the chickpeas, ensuring it covers them well. Finally, sprinkle the toasted pine nuts over the top and drizzle with the melted butter.

   ⏱️ 3 minutes