Fatteh Recipe: Yesterday’s Bread, Today’s Lush Fatteh

By Yotam Ottolenghi, The New York Times LONDON — In the process of making sure that bread, one of the most popular but also most perishable staples, doesn’t end up in the trash heap, cuisines the world over have used every tool at their disposal to find delicious recycling options. The famous British love of desserts, to mention an example close to my heart, has given us bread-and-butter pudding (a pillow of warmth and steamy comfort), apple charlotte and summer pudding (semispheres of sweet soaked bread enveloping cooked seasonal fruit) and treacle tart (a tart filled with molasses and breadcrumbs).

Topics:  yotam ottolenghi   the new york times   london   british   for brits   europe    a tuscan   middle east   arabic   related articles   seis   dumpling   cooking   gaza   recipe   herb fatteh   total   yield   ingredients   directions   place   heat   fahrenheit   celsius    transfer   drink   i d   austria   burgundy   mâconnais   chablis   santorini   corsica   israel   beaujolais    eric asimov    in   for    a   fatteh   kosher   drain   add   yesterday s bread   chickpeas   oil   tahini   fresh   grams   tablespoons   cup   garlic   salt   teaspoon   pepper   juice   white   sauce   lemon   roughly   pita   olive   large   soda   bowl   minutes   cooked   baking   chopped   salad   set   remaining   medium   hours   crushed   delicious   water   long   chicken   toasted   pieces   serve   leaves   warm   flatbread   milliliters   teaspoons   chile   cumin   wines   press   paprika   fruit   tart   regional   pudding   crispy   rosé   liquid   great   soak   ounces   doesn   dried   cold   mixing   pan   black   tomato   tender   stems   atar   small   extra   packed   flakes   mixture   called   dishes   panzanella   degrees   chickpea   means   cake   grind   dish   fattoush   good   top   nuts   versions   traditional   yogurt   fermentation   smooth   ready   platter   sweet   
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