I’m quite nuts for Lebanese food. You know how dogs perk up when you say “treat?” I do the same with baba ghannouj.
I make one of my favourites — fattoosh — at least twice a month. It’s a great dish for cold weather days. I often make it in the morning, and over the day, the pita soaks up the tomato juice. By dinner, it’s perfect. This healthy dish, which is a riff on Jillian Michael’s version in Making the Cut, is also great as leftovers. The boy swears it tastes great cold, right out of the fridge.
If I was the kind of person who ate things right out of the fridge, I’d probably agree. But I’d never admit to standing in front of the fridge with a fork and the bowl of fattoosh.
To serve, I usually top it with a handful of olives and a spoonful or two of Greek yogurt.
(A note: I recommend Liberté 0% Greek Yogurt. It’s the closest thing I’ve found to proper Greek yogurt in Canada. You can eat it with a fork.)
- 2 whole-wheat pitas, cut into half-inch pieces (I like Dempsters’s Flax Multigrain Pita Snackers; the thick pita soaks up tomato juice perfectly and fits in the toaster)
- 2 teaspoons olive oil
- 1 pound skinless chicken breast, cut into cubes
- 1/2 teaspoon freshly ground black pepper
- 1 cup ready-to-eat shelled edamame
- 1 cup finely chopped tomato
- 1/4 cup white wine
- 1/4 cup lemon juice
- 2 cloves minced garlic
- 2 cups halved cherry tomatoes
- /2 cup onion
- 4 tablespoons of chopped fresh mint
Toast pita in oven or toaster. Next, heat the oil in skillet over medium-high heat. Sprinkle chicken with pepper. Add chicken to pan and saute until cooked thoroughly.
Add soybeans, chopped tomatoes, wine, lemon juice and garlic. Cook for 4 minutes, stirring constantly.
Add toasted pita, halved tomatoes, onion and mint. Toss together.