You will need:
Decorate / garnish with
Start by soaking one 16 oz bag of chickpeas in cold water overnight with the baking soda. In the morning, drain and rinse the chickpeas. Place them in a a heavy-bottomed pot with fresh water and simmer on medium heat until cooked through and soft. Next prepare the "Badweh". Traditionally badweh is made of tahini, cooked chickpeas, lemon, garlic and salt. I like to add some yogurt because I like the extra creaminess and tartness it adds. From the cooked chickpeas, place 1 cup chickpeas and 1/3 cup tahini into a food processor. Add the lemon, garlic and salt. Process this until creamy. If you are adding the yogurt, you can try one TBSP at a time and taste as you go since this is optional (but highly recommended). Add up to 2/3 cup cooking liquid if you feel that the mix is too thick. Check the video for good consistency. In your serving dish, cut the pita bread into little square chips and toss with a light coating of olive oil. Toast them in a preheated oven at 300F, tossing every few minutes so they do not burn. If you have stale/dry pita bread this works well and does not need toasting! Just cut into smaller pieces and it's ready! Here's where the fun happens! Layer your fatteh by soaking the toasted bread in some chickpea cooking liquid and mix. Add badweh and mix again until the bread is soaked. Add some cooked chickpeas and layer with the badweh last. Garnish your dish as you like with the above garnishes. Finish by topping your fatteh with a pine nut tasheh which is pine nuts toasted in ghee and listen to the sizzle.... Serve immediately. :)
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MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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