Ingredients
Method
Step 1. Cook the Lentils
- Rinse the lentils under cold water and drain. Place them in a pot with enough water to cover them Bring to a boil, then reduce the heat and let simmer for 20–25 minutes until tender but not mushy. Drain and set aside.
Step 2. Prepare the Yogurt Mixture
- In a large bowl, whisk together the Greek yogurt, tahini, cold water, crushed garlic, and salt until smooth and well combined. Set aside in the fridge until ready to assemble.
Step 3. Sauté the Zucchini and Lentils
- Heat 3 tablespoons of olive oil or ghee in a pan over medium heat. Add the diced onion and crushed garlic, and sauté until softened and fragrant. Stir in the diced zucchini and cook until slightly tender, about 5 minutes. Add the cooked lentils and bharat spice blend, and toss everything together. Season with salt to taste and continue to cook until zucchini and lentil are cooked through
Step 4. Fry the Bread
- In a separate pan, heat 4 tablespoons of ghee or oil. Add the cut Arabic bread squares and fry until golden and crispy. Remove and place on a paper towel to drain excess oil.
Step 5. Assemble the Fatteh
- Layer the crispy fried bread at the bottom of your serving dish. Spoon over the zucchini and lentil mixture evenly. Pour the yogurt mixture over the top, ensuring it covers everything.
- In a small pot, heat 3 tablespoons of olive oil or ghee over low heat. Add the turmeric and pine nuts, stirring until the pine nuts turn golden. Drizzle the turmeric-infused oil and toasted pine nuts over the yogurt.
- Serve immediately while the bread is crispy,
