Pita and chickpea salad with yogurt and mint (Fatteh) from Christopher Kimball's Milk Street Magazine, May/Jun 2019 (page 19)

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Notes about this recipe

  • anya_sf on September 24, 2019

    The flatbreads I used (leftover from another recipe) didn't split easily, so I toasted them whole, only brushing one side with butter. They still worked okay, although thinner pieces would have been better. I used the optional za'atar, which boosted the flavor, added a chopped Persian cucumber for a crunchy element,, and also topped the salad with the suggested seasoned ground beef to make a more substantial dinner. Three of us finished most of it. There are several components, but each is quick and easy to make. We quite enjoyed the combination of flavors and textures.

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