Prep 12 hrs
Cook 30 mins
Fetteh, a warm dish of thick yogurt with soft chickpeas, is a delicacy you ought to try. If you're a yogurt fan, this dish is for you!
- 1⁄2 cup small dried chickpeas
- 1 garlic clove
- 1⁄2 lemon
- 2 cups yogurt
- 1⁄4 cup pine nuts or 1⁄2 cup cashews
- olive oil
- 6 pita bread, approximately
- 1. Soak chickpeas for at least 12 hours, in a large bowl with tap water. Switch the water at list once during that time.
- 2. Wash thoroughly and cook until soft (about 1/2 hour in a pressure cooker or 1-1.5 hour in a regular pot, with 1/2 tsp baking soda).
- 3. Toast the pitas until it fully crisps – if they are very flat it should be easy. If they are a bit thicker, cut every pita into two “circles” and go over it with a rolling pin until it’s 2-3mm thin.
- 4. Roast the cashew/pine nuts in a pan.
- 5. Lightly warm the yogurt – be careful, because if heated too long it could loose it’s consistency.
- 6. Filter and split the chickpeas into two small bowls, while still hot. Break the pitas into small pieces (but not too small) and mix with the chickpeas. Add some salt and cumin.
- 7. Poor the yogurt into the bowls, add the pinenuts/cashew and a little lemon juice and olive oil. Eat while still warm.
This is nice. I used unsalted organic canned chickpeas which I simmered until softer in water with some sea salt. I mixed in the garlic and cumin after heating. I sprinkled toasted pakistani pine nuts in organic unsalted butter on top along with a drizzling of organic cold pressed olive oil. I do agree with Jamilah that this was looking for some freshly chopped parsley which I added (chopped organic flat leaf) and it made it even better. I toasted regular store bought pita bread halves on a pan in a preheated 450F oven, watching them carefully. Not a dish that can be made ahead of time though components can be prepared and assembled later. i used organic unhomoginised yogurt which I stirred until smooth and left until room temperate ahead of time rather than heating which worked well. I may make this again. Originally made for Ramadan Tag 2010
Very yummy I used canned chickpeas to make this easy and just cooked them down softer in water then when the rest of my food was done I put in the spice and salt and sautéed a bit then put in the yogurt to warm it. Drizzled with olive oil and lemon juice. I didn't have nuts this time but will definitely use next time. I would also enjoy this with different toppings maybe some parsley or mint next time and some cayenne on top. We ate this with corn chips for a gfree option. Thanks Pali Favs. Made for Ramadan Tag 2010