1/2 Photos of Egyptian Fattet Salad (Layered Chickpea Salad)
This recipe is in my Mediterranean Light cookbook and I finally got around to trying it. The author describes this layered salad as "almost like a hummous casserole." All fatta recipes, whether prepared with meat or vegetarian use day old pita bread. If you're wanting lots of lemon, lots of garlic-this is it. PS< The olive oil and pine nuts are my addition.
My Private Note
Units: US | Metric
- 2 1/2 cups plain yogurt
- 1 1/2 cups dried garbanzo beans, soaked overnight (garbanzo beans)
- salt, to taste
- 3 day old whole wheat pita bread
- 1 1/2 large lemons, juice of
- 1 large garlic clove, peeled
- 1/2 teaspoon cumin, to taste
- 3 garlic cloves, peeled and finely minced
- 1 tablespoon tahini (optional)
- fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pine nuts, toasted
- 2 tablespoons fresh mint, leaves chopped coarsley (NOT dried mint)
- 1Use a small mixing bowl and drain the yogurt for 1 hour in a strainer liner lined with cheese cloth.
- 2Place the soaked beans in a large pot of water and bring to a boil. Reduce heat, cover and simmer 1 1/2-2 hours or until beans are very soft.
- 3Separate each pita bread into two pieces and toast or bake in hot oven until browned and crisp.
- 4Lightly oil a serving platter. Once pita is cool enough to handle, break up into pieces and line the bottom of the baking dish.
- 5Drain the chickpeas and *RESERVE* the liquid. Coarsely puree *HALF* of the beans along with the juice of 1 lemon, 1 garlic clove, cumin and 1/2 cup cooking liquid. Add salt and adjust other seasonings if necessary.
- 6To the drained yogurt add the 3 garlic cloves, tahini (if using) and black pepper.
- 7Place about 1/2-3/4 cup of reserved cooking liquid in a measuring cup. Squeeze the remaining juice of half the lemon into the liquid. Lightly sprinkle the lemony liquid over the broken up pita bread pieces just until the bread is moistened but NOT drenched.
- 8Next top the moistened pita bread with the chickpea puree. Spread the remaining whole chickpeas over the puree. Drizzle about 2 tablespoons olive oil all over. Top with the yogurt mixture. Sprinkle with the pine nuts.
- 9Garnish with the fresh mint.
- 10NOTE: Salad is best eaten at the same meal as the dish does not store well.
- 11Yield: 6 servings for a meal or [may] serve more if served as an appetizer.
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Nutritional Facts for Egyptian Fattet Salad (Layered Chickpea Salad)
Serving Size: 1 (210 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 395.3
- Calories from Fat 123
- Total Fat 13.6 g
- Saturated Fat 3.3 g
- Cholesterol 13.2 mg
- Sodium 230.6 mg
- Total Carbohydrate 54.8 g
- Dietary Fiber 11.4 g
- Sugars 10.8 g
- Protein 16.9 g