Featured Recipe by Norma Dakhoul
This recipe is a popular breakfast dish all over the Levant and dates back as far as the time of The Crusaders. There are many versions with some containing meat, chicken & eggplants. The base is always the same: a layer of toasted (or fried) Lebanese bread, crumbled, preferred filling, drowned with a garlicky yoghurt layer and drizzled with browned buttered pine nuts.
I prefer to have this on a hot summer night as it is light & refreshing. It can be served individually or in a large platter for everyone to share, Mezza style.
|1 cup dried chick peas, soaked overnight|
|500g Greek or European style yoghurt|
|¼ cup pine nuts|
|2 tbs unsalted butter (I love Lurpak)|
|2 cloves garlic, mashed|
|1 tsp salt|
|Toasted Lebanese bread, crumbled into chip size pieces|