Our travels around the world have taught us many things, but one lesson is clear: Breakfast in one country makes a wonderful dinner in another.
In Beirut, chickpeas, yogurt, pita, and tahini make a crunchy, velvety salad that’s good any time of day. This dish is known as fatteh in the Levant, whereas for breakfast is intended to turn the previous day’s stale pita bread into a hearty meal.
In this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we start with fresh pita. First, it’s brushed with butter, then crisped it in the oven. We then break it into shards before topping the pieces with warmed chickpeas. Yogurt spiked with garlic, tahini, and lemon ties everything together.
Za’atar, a Middle Eastern spice blend that usually includes sesame seeds, sumac, thyme, and oregano, adds complex flavor. But the za’atar is optional; even without it, the salad is delicious and satisfying. If you like, instead of mint, use flat-leaf parsley or a combination.
Don’t cut back on the butter that’s tossed with the toasted pine nuts. It may seem like a lot, but the butter adds a sweetness that balances the tang of the yogurt and makes the dish taste full and deep.
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PITA AND CHICKPEA SALAD WITH YOGURT AND MINT (FATTEH)
Start to finish: 25 minutes
Servings: 4
1 cup plain whole-milk yogurt
¼ cup tahini
2 medium garlic cloves, finely grated
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
Kosher salt and ground black pepper
Two 8-inch pita breads, each split into 2 rounds
5 tablespoons salted butter, melted, divided
2½ teaspoons ground cumin, divided
¼ cup pine nuts
⅛ to ¼ teaspoon cayenne pepper (optional)
Two 15½-ounce cans chickpeas, rinsed and drained
1½ teaspoons za’atar, plus more to serve (optional)
1½ cups lightly packed fresh mint, torn if large
