Moonlit Lentil Fatteh Cups

Ingredients

• small pita rounds6
• olive oil2 tablespoons
• cooked brown or green lentils, drained2 cups
• ground cumin1 teaspoon
• ground coriander1/2 teaspoon
• fine salt1/2 teaspoon
• plain yogurt1 1/2 cups
• garlic, finely grated1 small clove
• lemon juice1 tablespoon
• pine nuts1/4 cup
• pomegranate seeds1/2 cup
• fresh parsley, chopped2 tablespoons

Method

1. 1Preheat the oven to 200°C/400°F and brush the pita rounds lightly with olive oil.
2. 2Bake the pitas until crisp and golden, about 6–8 minutes, then cool and break into large shards or cups.
3. 3Warm the lentils in a pan with cumin, coriander, and salt; add a splash of water only if needed to loosen.
4. 4Mix the yogurt with garlic and lemon juice until smooth and tangy.
5. 5Toast the pine nuts in a dry pan until fragrant and lightly browned.
6. 6Assemble in shallow bowls or cups: pita on the bottom, lentils over that, then spoon on the yogurt.
7. 7Finish with pine nuts, pomegranate seeds, parsley, and a tiny drizzle of olive oil; serve immediately so the pita stays crunchy.

Tips

• Assemble right before serving to keep the texture contrast strong.
• If you want extra richness, swirl in a spoonful of tahini with the yogurt.
• For a fuller iftar spread, serve with cucumber spears and olives on the side.

Nutrition