CTV News TV , Canada AM: Celeberating Syrian Cuisine

Ingredients:

• 2 cups of boiled or canned chickpeas, with broth
• 1 tub yogurt (full fat preferable)
• 5 Lebanese pita bread (small size)
• 3tbs Tahini
• 3 tbs boiled chickpea (processed into a paste in a food processor) (optional)
• 1 lemon (juice)
• 2 cloves of garlic
• 1/2-1 tsp salt (or to taste)
  
• 2 tbs ghee
• 1/4 cup pinenuts

To garnish: Parsley, pomegranate seeds, paprika

Method:

1. Cut up the pita bread into squares (1 inchx1inch approximately)
2. You can use the pita as is, or toast it on a baking sheet, or even deep fry it
3. In a bowl, mix the yogurt, tahini, lemon juice, crushed garlic cloves, salt, and the chickpea paste 
4. Heat the chickpeas
5. Assemble the pita in a deep dish, add the chickpeas with the broth, and drizzle the yogurt sauce on top
6. In a hot pan, melt the ghee, add the pinenuts, and sautee until golden brown
7. Add the sizzling ghee and pine nuts on top of the fatteh dish
8. Garnish with parsley, pomegranate seeds, and paprika