Yemeni Fattah
A comforting layer of crispy croutons soaked in a spiced tomato-yogurt sauce, topped with a fragrant herb and spice blend. This Yemeni classic is a hearty, flavorful dish that comes together quickly.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 10g
Ingredients
- 2 large pita bread
- 2 cups plain yogurt
- 3 tbsp tomato paste
- 3 cloves garlic
- 1 tsp ground cumin
- 3 tbsp olive oil
- 1 tsp salt
- 1 cup water
Instructions
- 1
Preheat oven to 375°F (190°C). Cut the 2 pita breads into bite-size squares and spread on a baking sheet. Drizzle with 1 tbsp olive oil and a pinch of salt. Bake until golden and crisp, about 10 minutes, shaking once.
- 2
In a small bowl, mix the 2 cups yogurt with 1 tsp salt and 1 tsp ground cumin. Set aside.
- 3
In a saucepan, heat 2 tbsp olive oil over medium. Add 3 minced garlic cloves and cook until fragrant, about 1 minute, stirring constantly.
- 4
Stir in 3 tbsp tomato paste and cook for 2 minutes, until it darkens slightly. Add 1 cup water and bring to a simmer. Cook for 5 minutes, until slightly thickened.
- 5
Remove the tomato sauce from heat and whisk in the yogurt mixture until smooth. The sauce should be pourable; add a splash of water if too thick.
- 6
Place the crispy pita pieces in a serving dish. Pour the sauce over them, ensuring all pieces are coated. Let sit for 2 minutes so the bread softens slightly.
- 7
Serve warm, topped with extra cumin or fresh herbs if desired.
Tools you’ll need
- baking sheet
- saucepan
- mixing bowl
- whisk
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