Yemeni Fattah

Step 1

Preheat oven to 375°F (190°C). Cut the 2 pita breads into bite-size squares and spread on a baking sheet. Drizzle with 1 tbsp olive oil and a pinch of salt. Bake until golden and crisp, about 10 minutes, shaking once.

Step 2

In a small bowl, mix the 2 cups yogurt with 1 tsp salt and 1 tsp ground cumin. Set aside.

Step 3

In a saucepan, heat 2 tbsp olive oil over medium. Add 3 minced garlic cloves and cook until fragrant, about 1 minute, stirring constantly.

Step 4

Stir in 3 tbsp tomato paste and cook for 2 minutes, until it darkens slightly. Add 1 cup water and bring to a simmer. Cook for 5 minutes, until slightly thickened.

Step 5

Remove the tomato sauce from heat and whisk in the yogurt mixture until smooth. The sauce should be pourable; add a splash of water if too thick.

Step 6

Place the crispy pita pieces in a serving dish. Pour the sauce over them, ensuring all pieces are coated. Let sit for 2 minutes so the bread softens slightly.

Step 7

Serve warm, topped with extra cumin or fresh herbs if desired.