This layered Syrian dish combines crisp fried bread, chickpeas, tahini yogurt, and pine nuts toasted in butter. The contrast between warm chickpeas and cool yogurt is characteristic of the dish.
Fry the bread pieces in oil over medium heat for 5–6 minutes, until crisp.
Warm the cooked chickpeas with a little water over medium heat for 5 minutes.
Mix the yogurt, tahini, garlic, lemon juice, and salt.
In a serving dish, layer the fried bread first, then the hot chickpeas, and top with the yogurt sauce.
Melt the butter and toast the pine nuts in it, then drizzle over the dish.
Serve hot immediately.
Store the components separately in the refrigerator for up to 2 days. Once assembled, eat immediately or the bread will soften.
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