← Nouns Cooking · Lebanese & Turkish

Ingredients

• 2 large pitas (day-old is ideal), torn into bite-sized pieces
• 2 tbsp Olive oil
• 2 cans chickpeas (400 g tins), with their liquid
• ½ tsp ground cumin
• 400 g plain yogurt
• 4 tbsp Tahini
• 2 cloves Garlic, crushed
• 1 Lemon, juiced
• ½ tsp Salt
• 30 g ghee or butter
• 40 g Pine nuts
• 1 pinch Paprika
• 1 tbsp Parsley, chopped

Method

1. Heat the oven to 200°C (400°F). Toss the pita pieces with the oil, spread on a tray and bake for 8–10 min until golden and crisp.
2. Meanwhile, warm the chickpeas in their liquid with the cumin and a pinch of salt over medium heat for 5 min.
3. Whisk the yogurt, tahini, garlic, lemon juice and salt until smooth, loosening it with a spoonful of the chickpea liquid so it pours.
4. Melt the ghee in a small pan over medium heat and fry the pine nuts for 2–3 min, stirring, until golden. Watch them closely; they burn fast.
5. Assemble just before eating: crisp pita in a shallow dish, then the chickpeas with a few spoonfuls of their warm liquid, then the yogurt sauce. Pour over the pine nuts and their butter and finish with paprika and parsley.

Tips

• Contains sesame (tahini) and pine nuts (tree nuts).
• Build it at the last second so the bread stays a little crunchy under the sauce.

Sources

Written in our own words after cross-checking these recipes:

Simply Lebanese Chef in Disguise Serious Eats