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Fatteh Salad from Mamnoon in Seattle

Fatteh Salad from Mamnoon in Seattle
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Total Time:
30 Minutes

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Servings:
4

FOR GARLIC YOGURT:    
YOGURT 2 CUPS
GARLIC, MICROPLANED 2 CLOVES
TAHINI 1/4 CUP
SALT 1 TSP
     
FOR NETTLES:    
NETTLES 0.5 POUND
SALTED WATER    
     
ASSEMBLING FATTEH:    
PITA CHIPS 4-6 CUPS
ASPARAGUS, BLANCHED 1 CUP
GREEN CHICKPEAS, BLANCHED 2 CUPS
BROWN BUTTER 4 TBLS
GARLIC, SLIVERED 4-6 CLOVES
     
FOR GARNISH:    
PINE NUTS, TOASTED 0.25 CUP
ITALIAN PARSLEY 2 TBLS

 

TO MAKE GARLIC YOGURT
WHISK EVERYTHING TOGETHER AND SET ASIDE. CAN BE MADE DAYS IN ADVANCE
TO MAKE THE NETTLES
PICK AND BLANCH THE NETTLES IN SALTED WATER. DRAIN, SQUEEZE OUT THE WATER AND CHOP. SET ASIDE.
FOR COOKING
GET THE BROWN BUTTER HOT AND ADD THE GARLIC AND COOK UNTIL LIGHTLY BROWNED. ADD THE PINE NUTS, BLANCHED ASPARAGUS AND PEAS. SEASON WITH SALT, KEEP WARM. IN A SEPARATE POT, GENTLEY WARM THE YOGURT WITH THE NETTLES AND SEASON.  
TO ASSEMBLE    
SCATTER PITA CHIPS IN THE BOTTOM OF A DISH. POUR OVER THE WARM NETTLE YOGURT AND TOP WITH THE ASPARAGUS AND PEAS. GARNISH WITH PARSLEY AND SERVE.    

 

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