Breakfast is often overlooked when we look at cuisines from other countries. We would rather celebrate the show-stopper at dinner than the simple bowl at sunrise.
I was recently asked to submit a recipe to an amazing cause called #CookForSyria to help raise funds for UNICEF and I wanted something that would be instantly recognizable rather than adding too much of a creative spin.
This recipe does not deviate from what many would eat across the Middle East and the ingredients are now widely available everywhere. It is both comforting and delicious, rich and complex but with just a handful of basic ingredients. A real gem of a breakfast.
- Yield: Serves 2
- 2 pitta breads
- 2 tbsp olive oil
- 4 tbps light tahini
- 4 tbps Greek yoghurt
- 2 clove garlic, minced
- Juice of one lemon
- Pinch salt
- 80g pine nuts
- ½ 15oz can of chickpeas
- ½ stick butter, melted
- 1 tsp ground cumin or paprika
- Handful of fresh parsley
- Preheat your oven to 400F
- Chop one of the pitta into 2cm squares and toss in the olive oil. Place on a baking tray and toast for 15 minutes until the edges start to brown
- With the second pitta, rip it into small chunks and lay them in your serving bowls
- In a bowl, add the tahini, yoghurt, garlic, lemon juice, salt and slowly add 50ml of cold water. The mix will thicken (strangely) and lighten in colour. Add more water if you want it a bit thinner.
- In a dry pan on a medium heat, toast the pine nuts until golden brown. Make sure to continually jiggle the pan as burnt pine nuts have a horrible taste. Remove from the pan once toasted and allow to cool
- Drain and rinse the chickpeas and scatter over the ripped pitta and top with dollops of the tahini yoghurt.
- Add the toasted pitta on top and garnish with cumin and chopped parsley.
- Finally spoon over the melted warm butter and enjoy! Top Tip: If you have any leftover chickpeas, you can roast them with spices of your choice, paprika or curry powder for a delicious crunchy snack. Alternatively you can freeze them in an airtight container