Fatta with Oil
Fattet al-Zeit, or Tasqiya with Oil, is a Levantine dish based on bread, chickpeas, and fiqsa, made from water, alkaline cooking agent, and second-press or aged olive oil until it turns white like milk. It is then poured over the bread and chickpeas with salt, garlic, and cumin, and served hot.
A simple layered dish made with bread and oil, served as a quick meal or side.
Like a bread-based savory layer dish.
Use stale or toasted bread so it does not turn soggy too quickly.
Ingredients
- 400 grams or 2 cups Boiled whole chickpeas
- 1/2 cup Second-press olive oil or aged olive oil
- 1 teaspoon Alkaline cooking agent
- 1 tablespoon Salt
- 1 1/2 tablespoons Ground cumin
- 1 tablespoon Crushed garlic
- Bread
- 1/2 liter Water
- a little Chickpea broth
- a little Pepper
- to taste Cumin for the top
Instructions
- Warm the bread slightly in the microwave.
- Place 1/2 liter of room-temperature water in the blender.
- Add 1 teaspoon of alkaline cooking agent to the water in the blender, then give it a brief blend to dissolve it.
- Add 1/2 cup of second-press olive oil or aged olive oil to the blender, then blend until the mixture turns the color of milk and the fiqsa forms.
- Warm the fiqsa slightly in a pot or bowl over the heat until it is warm.
- Place the bread in the serving bowl.
- Add the salt and garlic to the bread in the serving bowl.
- Add the chickpea broth along with the chickpeas to the serving bowl, then stir a little in the serving bowl.
- Add a little extra chickpeas to the mixture in the serving bowl, then give it a final stir in the serving bowl.
- Spread the chickpeas over the bread in the serving bowl until they cover all the bread.
- Pour the fiqsa over the fatta in the serving bowl.
- Add a little pepper and cumin on top in the serving bowl.
- Serve the fatta hot in the serving bowl.