MOM’S TISIYEH

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MOM’S TISIYEH

Yield 2-4

Prep time

10 Min

Cook time

5 Min

Total time

15 Min

Ingredients

• 1 thick pita bread
• 1 cup cooked chickpeas (canned or fresh, cooked until warmed through)

Yogurt Sauce:

• 1 cup full fat yogurt
• ½ cup tahini sauce
• 2 Tbsp Toum (get the recipe on the website) or 1 Tbsp garlic paste and ½ lemon juiced
• ½ tsp salt, or more to taste

To Finish:

• 2 Tbsp ghee
• ¼ cup pine nuts
• Sumac powder or fresh pomegranate seeds
• Chopped parsley

Instructions

1. Cut your pita bread into ½ inch thick strips, then turn those strips horizontal and cut the strips into ½ inch bite sized pieces. Set aside while you make your yogurt sauce.
2. In a large bowl add the yogurt, tahini, toum (or garlic paste and lemon juice) and salt. Mix well until you have a smooth cohesive sauce and make sure you taste for seasoning. Add more salt or lemon to your taste preference.
3. To Assemble: On a large plate or shallow bowl lay out the pita bread bites in an even layer. Top this with the warm chickpeas, then spoon the yogurt sauce over the whole thing to cover. Sprinkle the whole dish with sumac or pomegranate seeds, then the chopped parsley and set aside while you make the ghee topping.
4. In a saute pan or sauce pan, melt the ghee over medium heat. Add in the pine nuts and let toast until they become light golden and the ghee is melted and sizzling, about 2-3 minutes. Remove from the heat and immediately pour the hot ghee over the pita, chickpeas and yogurt dish.

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