Bastardised beef and aubergine fatteh - (yes, they are roast potatoes in place of toasted pita). On one hand I feel like I owe @nigellalawson an apology, but on the other... best loaded fries ever. #atmytable
Zaad’s smooth and creamy #pumpkin#mutabal, a big hit with our guests so far 😊 will be serving it #fatteh style (with crispy bread) at this Saturday #christmas in #bethlehem Supper club 😋 super shot courtesy of the lovely @rocio.carvajalc during @soop_stories supper club @londoncookingproject
🤤🎥 NEW VIDEO 😇😜 You will need: 1 can of chickpeas/garbanzo beans 2 cups chickpea stock 1/2 tsp baking soda 1/2 cup olive oil 1/4 tsp powdered garlic OR 2 cloves fresh garlic 2 pieces of pita bread OR 4 pieces of toast bread Salt to taste Cumin First, preheat your oven to 350F. Next, slice your pita bread into strips and then into squares like I show in the video. You can use more bread or less bread, depending on your preference. If you don't have pita bread, slice toast into squares (my husband's family prefers it this way but I like the traditional pita bread). Then, toast your bread until crispy. Meanwhile, open your can of chickpeas and drain the beans but KEEP THE stock. Alternatively, you can boil chickpeas, again save the stock. If you're using canned chickpeas, heat them with the stock on the stove. Place 1/2 tsp baking soda into a mixer with 2 cups of the chickpea stock. If you used a can and there's not enough stock, add hot water. Be careful when mixing hot liquid! To the mixer, add 1/2 cup of olive oil and blend. It should foam up nicely. When your bread is crispy, take them out and season with powdered garlic* and salt. Pour the chickpeas on top. Then pour the liquid on top of that. Sprinkle cumin (if you like) and bon appétit! *If you're using fresh garlic, blend this with the liquids in the mixer. *Fatteh bi Zait is best eaten immediately and finished the same day. It doesn't do well after a few hours and it definitely doesn't do well to reheat it. This is because the bread gets too soggy.