Lentil and Zucchini Fatteh - Rouba Shahin Middle Eastern Cooking

Ingredients

• 1 kg natural Greek-style yogurt
• 3 tablespoons hulled tahini
• ¼ cup cold water
• 2 garlic cloves, crushed
• Salt, to taste
• ½ cup uncooked green or brown lentils
• 5–6 zucchini, diced
• 1 onion, finely diced
• ½ teaspoon bharat spice blend
• 3 tablespoons olive oil or ghee (extra, for cooking)
• 4 tablespoons ghee or oil (for frying)
• 2 large pocket Arabic bread, cut into 2–3 cm squares
• ⅓ cup pine nuts
• ¼ teaspoon turmeric
• 3 tablespoons olive oil or ghee