1regularbunch parsley, washed, dried, and coarsely chopped
¼cuppine nuts, toasted
2largekhubz / pita bread, toasted and broken into pieces
12regularcherry tomatoes, quartered
½smallred onion, thinly sliced
For the Yogurt Garlic Sauce (Dairy):
2cupsplain, unsweetened yogurt (laban)
4clovesgarlic, crushed (or 2 Tbsp toum)
½tspgarlic powder
½tspfine sea salt
¼tspground white pepper
-OR- For the Tahini Sauce (Vegan / Parve):
1cupgood tahini
2lemonsjuiced
¼cupextra virgin olive oil
1cupwater
4clovesgarlic, crushed(or 2 Tbsp toum)
2tspagave nectar, or white sugar(or honey, if you are not vegan)
salt and pepper to taste
Instructions
For the Salad:
On a large platter place your jackfruit / chicken, chickpeas, parsley, crushed toasted bread, tomatoes, onion, and pine nuts.
For the Garlic Yogurt Sauce:
Over low heat (too high will curdle the yoghurt) combine yogurt, garlic (or toum), garlic powder, salt, and pepper. Heat thoroughly, until warm - the consistency should be pourable, like a thin, creamy soup.
For the Tahini Sauce:
In a food processor, mixer, or blender combine tahini, garlic (or toum), oil, water, lemon juice, agave (or honey), salt, and pepper. Blend until thoroughly combined. It should have a thin, pourable consistency - like a thin, creamy soup.
Assembling the Fatteh:
Place desired items on a plate and pour your sauce over the top generously. Top with more pine nuts and parsley. Mix together and enjoy immediately.