Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)

Originating in the Middle East, there are many variations of fatteh. The main feature of this dish is that stale or toasted flatbreads are used as a foundation for various ingredients. Often this includes chicken, lamb, various vegetables and frequently chickpeas. Yogurt is a common feature of the dish as well. This is a wonderful way to use up stale flatbreads, such as pitas, and they may be toasted if not stale enough to prevent the breads from becoming too soggy.

Depending at the place, most customarily a baking dish is coated with damaged bits of flatbreads and then crowned with the cooked substances, though some chefs like to crumble the breads into big or smallish portions as a topping in place of a base. It is not constantly baked in the oven and on occasion a serving dish is coated with the bread and spread with organized toppings of the prepare dinner's choice.

I decided to strive a baked model and this clean casserole is natural comfort food ? Precisely what the season requires. As a vegetarian, I opted for a chickpea model that simply is a meal in itself and best for a small institution of diners. Grinding up some of the chickpeas, layering them over the bread, after which topping with the cooked whole chickpeas and whisked tangy yogurt offers this fatteh an specifically pleasant texture. Don't be too sparing with the lemon juice because it adds a pleasant zesty layer of flavour to compliment and enhance the experience.

For an specifically pleasant and nourishing meal, serve with a grain ? Inclusive of rice or millet ? And a mild vegetable salad.

More chickpea recipes from Lisa's Vegetarian Kitchen you are certain to experience:

Baked Gingered Chickpea Stew with Eggplant and Spinach

Chana Saag (Chickpea and Spinach Curry)

Chickpea and Tomato Salad with Chat Masala

Summer Chickpea Salad

On the top of the reading stack: Jerusalem: A Cookbook by Yotam Ottolenghi

Audio Accompaniment: Brian Eno

Chickpeas with White and Wild Rice, Cranberries and Spices

Yotam Ottolenghi's first two cookbooks — Ottolenghi and Plenty — occupy treasured spaces on my cookbook shelves as much as for the distinctive and accessible recipes as for the stunning photographs that illustrate them. With this year's release of a new cookbook, this was the easiest present to buy for myself.

Jerusalem: A Cookbook is a culinary journey back to the food of this London restauranteur's and his head chef Sami Tamimi's home city. Ottolenghi and Tamimi share dishes and stories about food from the many cultures that inhabit this ancient and astonishingly diverse city, all with their characteristic love of good ingredients and wonderful flavors — it's actually a pleasure to read even if you don't make anything from it. But as with the previous two books, the recipes in Jerusalem are all straightforward and typically elegant in their simplicity, letting just a few fresh ingredients combine with a handful of seasonings to create spectacular dishes.

This simple warm chickpea salad with white and wild rice, dried cranberries and spices is just such an example of a simple mingling of ingredients into something that is greater than the sum of its parts, but without losing the unique contributions of flavors that each ingredient has to offer. Adapted from Jerusalem , it's easy to make, absolutely delicious, and a perfect light meal for any time of year and certainly a shining addition to your festive table.

Other recipes you may enjoy:

Ottolenghi's Chickpea Sauté with Greek Yogurt

Chickpea, Olive and Feta Cheese Salad

Wild Rice and Asparagus Salad

On the top of the reading stack: "Simply Satisfying" by Jeanne Lemlin

Audio Accompaniment: Sima Deep - Make Me Flow

Roasted Squash with Tahini and Za'atar

If you enjoy roasted winter vegetables as much as I do and the tastes of the Middle East, then this recipe really needs no introduction. Adapted from Yotam Ottolenghi's latest book Jerusalem , this substantial and easy-to-prepare vegetarian main is an ideal nutty and earthy dish with a most pleasing layering of creamy textures and flavors to warm up the kitchen and the diners at the table. Serve anytime of year with your favorite variety of seasonal squash to nourish the body and mind.

Zahtar, a wonderfully tangy, zesty and salty combination of herbs, spices, seeds and nuts that's quite hearty and frequently served with olive oil lined bread, is straightforward to prepare at home and keeps for numerous months if saved in the fridge in a properly-sealed glass box.

Other Middle Eastern recipes from Lisa's Vegetarian Kitchen:

Zahtar (Dukkah)

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

Ash-e Anar (Persian Split Pea and Pomegranate Soup)

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

Baked Falafel with Lemon Tahini Sauce

Falafel is a conventional Middle Eastern road meals that has become famous inside the West too. They are made with chickpeas, onion, garlic and spices and usually served with sauces inclusive of warm sauce or tahini-based sauces, pickles and veggies. They are commonly stuffed into or wrapped in pita breads to make a sandwich.

I've long been a fan of falafel and feature made them before at home on some activities, however now not on account that I began this chronicle of my cooking adventures. In the beyond, I actually have deep fried them, but frying is messy and oily. An alternative answer is to bake them, as I even have done here. My recipe is also no longer conventional as normally the chickpeas are not cooked however as a substitute are soaked for as a minimum 12 hours after which floor up and formed into patties or balls earlier than frying.

I changed into extra than happy with the effects. While they were now not as crispy as the fried version, I dare say they have been even better and reminded me very plenty of certainly one of favourite recipes for Indian baked koftas.

I located the sauce became an essential accompaniment for a extra authentic falafel flavor experience. That stated, to make the meal appropriate for vegans, omit the yogurt sauce and serve with other accompaniments and/or give you your personal tahini sauce.

Notes: The falafel I made were roughly 1 1/2 inches in diameter. You can make them smaller if you want a greater number. I ended up with about 12 and found two served in a pita pocket with tomato, chopped dill pickle and smothered with sauce made for a satisfying meal. You might want to consider serving them with a side salad as well.

If you're making them ahead of time, you could wrap them in foil and reheat them in a preheated 325? Oven till warmed for the duration of.

Other little bites of bliss you are certain to experience from Lisa's Kitchen:

Chickpea Potato Koftas with Ricotta

Vegetarian Samosa Cake with Tamarind Chutney

Brown Rice Quinoa Cakes with Parmesan

Coleslaw Bites with Jalapeno Dip

Baked Quinoa Falafel Bites

After successfully baking falafel rather than frying them, it changed into time to take matters further with a twist. This time I used quinoa in vicinity of the chickpeas. The instead unorthodox aggregate of nutty quinoa and tahini changed into nearly proper in flavor in texture, sans chickpeas. Go discern, but it labored flawlessly. The lemon tahini sauce I served them with turned into the bomb. If favored, you may serve them in pita pockets with the sauce.

Thankfully, I hardly ever dine by myself, but in this event, I almost wanted I did because I wanted to hold them all to myself. Well, that could be a little bit of an exaggeration, as I always revel in serving food to my husband and satisfactory buddy Basil. However, they're definitely smooth to make so certainly these are actually a common addition to the table. I am one of these grazers that likes to snack on diverse things at some point of the day, rather than to devour massive food and those are simply perfect. Certainly, this is a brand new wholesome favourite.

Note: To make the meal vegan pleasant, serve with a tomato-based sauce or chutney, or hummus as opposed to the lemon tahini sauce which contains yogurt.

Other little bites you're positive to revel in from Lisa's Kitchen:

Coleslaw Bites with Jalape?O Dip

Olive Cheese Balls

Smoked Gouda Goug?Res

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

Audio Accompaniment: Paul Kalkbrenner - Guten

Barley and Lentil Herbed Salad

Although I adore barley, I do not tend to cook with this historical grain very frequently, and that could be a disgrace due to the fact no longer best it's miles wealthy in fiber and protein and comparatively reasonably-priced at that, it also has a adorable chewy texture and nutty taste that makes it a popular preference for soups and salads. Here it's far converted into a vast and nourishing salad that could simply emerge as a summer favorite of mine, although it's miles delicious anytime of 12 months.

There is lots going on in this dish and it all comes collectively in a continuing manner. The addition of earthy lentils balances out the proteins, and then sparkling herbs are introduced along with sparkling tomato. Then this lovely combination of goodness is better through the relatively complementary nutty taste of tahini, sparkling tart lemon juice, a wee bit of spice and beauty, and a few saltiness from olives and tamari. I will note that this is a extremely good way to take advantage of fresh herbs from your lawn and if you are fortunate enough to be developing tomatoes, they will upload an additional clean layer of taste to the plate.

Take care while adding sea salt to the dish as the olives and tamari are fairly salty and also you do not need to overpower your dish with an excess of sodium. Serve with sparkling salad vegetables and some flatbreads to really get dressed up the enjoy.

More barley recipes you're positive to enjoy from Lisa's Kitchen:

Anooshavoor (Turkish Barley and Apricot Porridge)

Barley Porridge with Honeyed Almonds and Roasted Apples

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

Mango Barley Porridge with Blackberries

On the top of the reading stack: piles of notes reminding me how behind I am

Audio Accompaniment: the bathing system

Homemade Baked Chickpea Falafel

Falafel is a traditional Middle Eastern street food that is popular in the West too. I've never found that restaurants in my city offering falafel satisfy my craving for these little bites, so what to do except make my own. Typically deep-fried and sometimes made with chickpeas that have been soaked for at least 12 hours but that aren't cooked before using, I always prefer cooking my chickpeas. I bake them rather than frying for a healthier alternative. They really are easy to make. All you need is a food processor, a baking sheet, and a bit of patience shaping them into little balls of goodness. They are not as crispy as the deep-fried version, but I really prefer the texture and goodness of baked falafel without all the grease and fuss. I also like to spice mine up for extra flavor.

Falafel may be served as an appetizer along with the lemon tahini sauce that I consider essential to the falafel experience. Or serve as part of a meal, with some lemon tahini sauce, flat breads if you please, a side salad and cooked grain, such as quinoa or rice.

Other falafel recipes to enjoy from Lisa's Kitchen:

Baked Quinoa Falafel Bites

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Sweet Potato Falafel

Baked Pumpkin Falafel with Tahini Lemon Sauce

On the top of the reading stack:

August 1914: A Novel: The Red Wheel I by Solzhenitsyn

Sweet Potato Falafel

Anyone who often frequents this space will understand I adore little bites, specifically whilst they are baked because it cuts done on oil content material and time too. I have baked falafels on multiple occasion and this time I wanted to strive falafel with sweet potato together with the chickpeas which might be the traditional base for falafels. I sincerely wasn't dissatisfied with the end result.

They were virtually smooth to make, which is right when it is warm out of doors and the preference to spend a prolonged time frame within the kitchen isn't the primary priority. The falafels were barely crisp at the outside with a melt-in-your-mouth indoors. They may be served up as an appetizer, or for a mild meal together with your favourite chutney or, as I did, with a creamy and tangy yogurt and tahini sauce. I desired a grain factor to the meal and also decided to serve up a few brown rice on the side. These truly might be super served in a pita pocket along with a few diced tomato or anything else that fits your fancy.

Other little bites to revel in from Lisa's Kitchen:

Baked Quinoa Falafel Bites

Spicy Baked Chickpea Koftas

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

Vegetarian Samosa Cakes with Tamarind Chutney

On the top of the reading stack: The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts by Paula Shoyer

Audio Accompaniment: sweet silence

Hummus With Za'atar

Many human beings consider hummus as a snack or appetizer, but for a little character like myself it's a meal! And a simple, convenient and engaging meal at that. Hummus is likewise a tremendous canvas for adding or experimenting along with your favorite flavors ? Perhaps it is Middle Eastern in origin, but that is no purpose no longer to try including Indian, Ethiopian or different flavors.

But for this hummus, I've again to Middle Eastern flavors. This is absolutely a completely simple, light creamy and fluffy hummus made with chickpeas, tahini, toasted pine nuts, lemon juice and garlic. But seasoned with za'atar, it's an tremendous treat. For those of you who haven't attempted it yet ? And you ought to! ? Za'atar is a completely unique Middle Eastern combo of fragrant dried herbs, sumac, black salt and toasted sesame seeds that provides a remarkable zesty and salty flavor to dishes. You'll love even simply the scent of it.

Pre-combined commercial versions of za'atar are easily available in recent times from massive grocers. To tell the reality, I've never even attempted a industrial variety, so I can not communicate to their satisfactory. But it's so smooth to make at domestic, and stores well in a tightly sealed and refrigerated field, that the notion of purchasing it by no means happens to me. You can find my recipe for selfmade za'atar right here. I've included 2 tablespoons of za'atar strictly as a proposal ? You can desire to add more.

More hummus ideas from Lisa's Kitchen:

Spicy Hummus

Marinated Sun-Dried Tomato Hummus with Olives

Pumpkin Hummus

Turkish Yogurt Hummus

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

With temperatures soaring at the stop of May, a easy salad become just what I wanted for dinner. Of route, simple could be very regularly the tastiest, mainly when it is easy that you want and you are the usage of remarkable elements. I've been taking part in locating ways to use za'atar these days ? A rather fragrant and uniquely scrumptious Middle Eastern mixture of dried herbs, sesame seeds and salt, za'atar goes wonderfully nicely with tangy foods like tomatoes as well as with bread. So replacement bread for buttery soft chickpeas, toss within the cherry tomatoes and some olives for appropriate measure and za'atar. There you've got an smooth and honestly amazing summer time salad.

Pre-blended za'atar is a great deal extra usually observed in supermarkets now than before, as well as in Middle Eastern grocers, but it's also very smooth to make at domestic using the clean dried herbs you've got accessible.

Other chickpea salads to enjoy from Lisa's Kitchen:

Chickpea Salad with Vegan Mayonnaise

Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

Summer Chickpea Salad

Chickpea Salad with Tamarind Dressing

Green Pea Falafel

I'm nevertheless playing the neighborhood sparkling green pea harvest, and despite the fact that those might not be your culture falafels as chickpeas are absent besides for a piece of besan flour, those unusual inexperienced pea falafels loaded with sparkling herbs and seasoned with spices genuinely make for a first-rate summer meal embellished with veggies and a few sparkling chutney. I improved their inexperienced goodness with an avocado mango salad with cilantro and roasted cashews which served as a colourful and colorful chutney itself.

Other recipes starring inexperienced peas:

Aloo Mattar (Potato and Pea Curry)

Cabbage Poriyal

Classic Mattar Paneer

Cauliflower and Pea Curry

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Considering how plenty food I share right here on my space, it might come as a wonder to a few readers that my appetite is not continually the high-quality. I think this is one of the reasons I take such care to make accurate meals with a kick to stimulate starvation.

Also, again possibly because of my petite appetite, I adore little bites, including falafels which have been at the menu once more recently. These aren't your most conventional falafels as chickpeas do not display up here, however French lentils, quinoa and smooth goat cheese definitely make for a completely unique, creamy falafel with a great nutty and peppery taste. These baked falafels are crisp, though they almost literally melt for your mouth. To make the dinner more filling as I became sharing with friends, I served them up in pita wallet, and with a dill pickle at the facet and served with a divine coconut and fenugreek sauce with solar-dried tomatoes, you truly don't need whatever else besides possibly a facet salad.

Other little bites to experience:

Baked Quinoa Falafel Bites

Green Pea Falafel

Chickpea Potato Koftas with Ricotta Cheese

Split Pea Cilantro Dumplings in a Coconut Curry

On the top of the studying stack: The New Criterion

Audio Accompaniment: Carbon Based Lifeforms

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Many of my ideas for recipes are inspired not only from my extensive cookbook collection, but also from fellow bloggers. This is one such recipe that I was energized to make after reading a fairly recent post by Rosa Mayland. Rosa not only posts must-try creative recipes, but also photo essays that are breathtaking and reflections that are always thoughtful and considered.

Rosa certainly got my attention with this Middle Eastern inspired dish because it included some of my favorite ingredients. These days it seems I never can get enough eggplant or chickpeas, and with the Middle Eastern touch, complete with tahini, I was sure that this dish was not to be missed. I made some changes based on my preferences and what I had on hand, but many thanks to Rosa for the inspiration.

The addition of tahini here adds a nuttiness that is reminiscent of peanut butter. It adds a somewhat gritty coating to the plump chickpeas, and the pepper and eggplant contribute a pleasant texture and contrast to the tangy tomato broth. Spiced up with the flavors of the Middle East and some hot peppers I grew this past summer, and with the addition of fresh mint and lemon juice, this dish is one to look forward to and easy enough to make anytime of the week. Serve with rice for a complete and balanced meal.

More Middle Eastern dishes from Lisa's Kitchen:

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)

Chickpeas with White and Wild Rice, Cranberries and Spices

Barley and Lentil Herbed Salad

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon

Audio Accompaniment: silence

Staple Corner: How to Make Your Own Za'atar

My first flavor of this popular Middle Eastern herb and sesame seed mixture changed into an terrific burst of tangy, zesty and salty flavors. I make a variety of spice blends for my kitchen from scratch, but never one which tasted so good just on its very own. In truth, it's far eaten nearly on its very own, frequently served with just bread and olive oil. Highly fragrant in addition to scrumptious, keep in mind the usage of za'atar to make easy oil or yogurt dressing or sprinkle it on clean tomato slices or Middle Eastern vegetable dishes.

Although recipes for za'atar ? Additionally spelled as "zahtar", "zatar" or "zaatar" ? Vary from vicinity to region or even from own family to circle of relatives in the Middle East and North Africa, every guidance features a aggregate of dried herbs including thyme, oregano or marjoram combined with floor toasted sesame seeds and salt. Other seeds or herbs are also now and again brought in line with the neighborhood or own family custom. This version includes black salt ? Additionally referred to as rock salt ? And dried fenugreek leaves to impart a smokier and tangier flavor. Dried sumac ? The berry of a small temperature deciduous shrub ? Is likewise normally brought. Ground to a powder, sumac is easily located in any Middle Eastern grocer and in many Asian grocers.

Other selfmade spice blends to bring life to your meals:

Garam Masala

Curry Powder

Goda Masala

Sambar Powder

Creamy Puy Lentils with Tahini, Cumin and Red Onion

As I hardly ever use canned beans, I must think beforehand and soak legumes and grains the night earlier than. On those activities when I overlook, lentils are generally the solution due to the fact they require little soaking time, if any in any respect. Here peppery marble specked French Puy lentils come collectively with Middle Eastern tahini and cumin flavors in an smooth however nourishing and palate desirable dish. Puy lentils keep together well whilst cooked and that they do not need soaking. In this case, surely simmer them up until soft after which add them later within the dish. Spicy, nutty and clean, served with brown rice or a few olive oil coated lightly toasted pitas, everything you want for a nourishing meal is here, especially when a aspect salad or vegetable dish makes an appearance at the desk.

Other lentil dishes to strive from Lisa's Kitchen:

Indian-Style Lentils

French Lentil Tomato and Harissa Stew

Puy Lentils with Spices and Tamarind

Beet, Lentil and Vegetable Soup

Eggplant, Mushroom and Cheese Quiche

I'm rather off and on again when it comes to eating eggs, but when an egg dish is done well it can be a real treat. So when I saw an egg recipe in Yotam Ottolenghi's latest cookbook, Plenty More , I knew it was time to interrupt my latest break from eggs … especially when eggplants are involved.

But it's no longer simply the eggplants or the mushrooms ? Which I introduced to the recipe ? Or the sheep's milk feta cheese, child plum tomatoes or jalape?Os that I also brought for a little kick that make this quiche such an attractive and tasty dish. It might be delicious anyhow, however what clearly elevates the taste is brushing the top of the quiche with za'atar, a tangy, zesty and salty combination of herbs and toasted sesame seeds it really is smooth to make at domestic. Do make a sparkling batch of this combo. It will no longer handiest make your quiche a fantastic lunch or light dinner but you'll have plenty left over to dip bread and olive oil into for a high-quality deal with. It keeps nicely within the fridge in a properly sealed jar for an awesome whilst, if it does not get eaten up right away.

Other cheesy delights to experience from my kitchen:

Cheese Potato Puff with Dried Mushrooms

Cheddar and Mushroom Shirred Eggs

Cherry Ricotta Cr?Pes

Greek Feta & Olive Frittata