Fatteh - Crispy Pita, Romanesco, Caramelized Onions, Yogurt & Pine Nuts
Yield 6 Servings
- 3 Arabic-style round pita about 10 inches in diameter
- About ¾ cup extra virgin olive oil
- 1-pound Romanesco or cauliflower
- 3 onions, peeled, cut in half and sliced
- 1 tablespoon ground cumin
- 2 teaspoons really good ground turmeric
- Pinch of ground allspice
- ½. teaspoon fresh ground black pepper
- 1-3 tablespoons water
- 6 tablespoons butter
- 6 tablespoons pine nuts
- 1 ½ cups whole milk yogurt
- 1 tablespoon ground sumac
- Maras pepper to taste
Pre-heat oven to 375 degrees
- Trim the edges of each pita so that you have a large square. Cut each square into 2 equal-sized rectangles and peel them apart so that you have 4 rectangles from each pita. The rectangles should be 6-7 inches
- Place the pita pieces in a large bowl and coat evenly with half cup of olive oil. You may need to do this in two batches. The purpose is to massage the oil into the bread until it is very evenly coated and has no dry spots,so it will become very crisp, rather than chewy or hard, when baked.
- Lay the pita pieces on a baking sheet. Using a pastry brush, fill in any dry spots with more oil as needed. Bake until golden brown and crisp, 8-9 minutes. Let cool and set aside.
- In a sauté pan, cook the onions in 1 tablespoon olive oil over medium high heat until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring frequently, until golden brown, 18-20 minutes. If onions start to brown too quickly, add 1-3 tablespoons water or lower the heat.
- Stir in the cumin, turmeric, allspice, pepper and continue to cook until the spices are fragrant, 2-3 minutes more. Season with salt and set aside.
- In another sauté pan, sauté the Romanesco cauliflower in a pan with 2 tablespoons of olive oil until lightly browned. Add 1 tablespoon butter and 1 tablespoon of water after they have browned and continue to cook until they become tender. Season with salt to taste.
- In a third saucepan, melt the remaining butter and add the pine nuts.Cook over low heat, stirring until the pine nuts turn golden brown,5-7 minutes. Allow them to cool in the butter.
- In a small bowl, whisk together the yogurt, ½ teaspoon salt and 1 tablespoon olive oil.
- To serve, place a spoonful of yogurt sauce on the bottom of a shallow bowl or plate. Put 1 rectangle of pita on top of the yogurt and smother it with 2 tablespoons of onion and a big spoonful of Romanesco. Top with another pita and spoon yogurt sauce on top again. So, you will have a couple pieces of pita sandwiched with onions and Romanesco with yogurt sauce on the bottom and top. Spoon melted butter and pine nuts over the top and sprinkle with sumac.