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Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread. The term comes from the Arabic word"fatta", meaning to crumble bread.
In this Lebanese version from author Fouad Kassab's mother Isabelle, brown butter tops a layered dish of baked pita and chickpeas tossed with spiced yogurt. To save time, soak the chickpeas in waterbaking soda: the alkilinity of the soda breaks down the beans' cellular walls and can reduce cooking time by thirty five minutes.
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