Description
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.
Ingredients
- Plain Yogurt
- Dried Garbanzo Beans
- Salt
- Whole Wheat Pita Bread
- Lemons, Juice Of
- Garlic Clove
- Cumin
- Garlic Cloves
- Tahini
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
- Pine Nuts
- Of Fresh Mint
Instructions
- Use a small mixing bowl and drain the yogurt for 1 hour in a strainer liner lined with cheese cloth
- Place 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
- Separate each pita bread into two pieces and toast or bake in hot oven until browned and crisp
- Lightly oil a serving platter
- Once pita is cool enough to handle, break up into pieces and line the bottom of the baking dish
- Drain 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
- To the drained yogurt add the 3 garlic cloves, tahini and black pepper
- Place 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
- Next 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
- Garnish with the fresh mint
- Yield: 6 servings for a meal or [may] serve more if served as an appetizer