TESQIEH (UMM FAISAL, ELMAH)

■ 3 rounds Khubz (or pita bread)

■ 1/4 cup (60 mL) olive oil

■ 1 can (400 g/14 oz) chickpeas, drained and rinsed

■ 2 cups (500 mL) full-fat yogurt

■ 1/4 cup (60 mL) tahini

■ 2 tsp (10 mL) minced garlic

■ 1 tsp (5 mL) ground cumin

■ 1 tsp (5 mL) chili powder

■ 2 tbsp (30 mL) fresh lemon juice

■ 1 tsp (5 mL) salt

■ 1/2 tsp (2.5 mL) white or Aleppo pepper

■ Olive oil for drizzling

Garnishes: 1 cup (250 mL) chopped parsley, lemon wedges, 1 cup (250 mL) nuts (pine nuts, cashews, slivered almonds) fried in olive oil until golden, chopped tomatoes, pomegranate seeds

1. Tear the bread into 1-inch (2.5 cm) pieces. In a large frying pan, heat oil over medium heat and fry bread until golden on both sides. Reserve 1 cup (140 g) and spread the rest over a large serving dish.

2. In a medium pot, add the chickpeas to 1 cup (250 mL) of water and simmer for 20 minutes. Drain, reserving half of the broth and 3 tbsp (30 g) of the chickpeas for garnish.

3. In a medium bowl, combine the yogurt, tahini, garlic and seasonings. Taste and adjust.

4. Pour the chickpea broth over the bread, add the chickpeas, and stir to combine. Top with yogurt mixture. Garnish quickly with the reserved fried bread, chickpeas and the other garnishes. Drizzle with oil. Serve hot.

Tesqieh uses day-old bread, a practice that dates back to the 13th century, author Karen E. Fisher writes in Zaa