We are back in action here at the MAKE Projects kitchen! I hope you all had a restful and rejuvenating holiday. Hopefully 2021 will be full of better days and a return to some sense of normalcy. We are looking forward to many exciting things this year, including the upcoming relaunch of our Saturday Brunch Café with many new menu items!
As we’ve been working towards reopening our Saturday Brunch café in the next couple of months I’ve been doing some recipe testing and planning. One of the items I really love that will likely make the menu in some form is for a Syrian dish called “fatteh”. I love it because it works for any meal of the day or even as a late night snack! It's kinda like a Middle Eastern nacho and the great thing is that it is infinitely customizable with whatever toppings you want to add. The base of this dish is simple toasted pita chips which is then covered in a yogurt & tahini-based sauce. From there you can add whatever you want from cheese, to meats, to herbs, to pomegranate seeds, etc. Our version at the Café is going to have crumbled feta cheese, garden foraged herbs & flowers, and pomegranate seeds. The sauce is really what ties it all together and the best part it is super simple to make!
Syrian Fatteh Sauce
¼ Cup Tahini
1 Cup Whole Milk Yogurt
1 Tablespoon Lemon Juice
1 teaspoon Cumin
1 teaspoon Garlic, pasted or very finely minced
Water as needed to thin
Salt to taste
Pita Chips
Procedures
Place all ingredients in a mixing bowl and whisk together thoroughly.
You will notice that the mixture thickens significantly as you stir in the tahini. Simply add water to thin until you reach a nice nacho cheese-like consistency.
Season to taste with salt.
Place pita chips on a large plate and pour sauce over generously. Top with anything you like from shredded meats, to crumbled cheese, seeds, or herbs