Cabbage Fatteh
A showstopping vegetarian fatteh: boiled cabbage and soaked Egyptian rice cooked down with tomato, pepper molasses and warm spices, layered over fried bread, blanketed in a garlicky yogurt-tahini sauce and finished with a wreath of parsley, mint and pomegranate seeds.
How to Prepare
Sauté the onion in olive oil, then add the grated tomato, garlic, pepper molasses and tomato paste.
Stir in the boiled chopped cabbage and the soaked rice with all the spices.
Pour in the stock and simmer, covered, until the rice is tender and the liquid absorbed.
Whisk the yogurt with tahini, lemon and salt into a smooth sauce.
Layer fried bread in a serving dish, spread the cabbage-rice over it, then blanket with the yogurt-tahini sauce.
Crown with parsley, mint and pomegranate seeds, and serve.
Assemble just before serving — the bread stays crisp under the yogurt only for a short while, and that contrast is the whole point of a fatteh.