Tisiyeh
By Laila ·
A delicious Syrian breakfast that you will surely love and enjoy with the entire family.
This is definitely a Sunday breakfast must-have in my family. Tisiyeh (pronounced Teh-si-yeh) is yet another Syrian dish unique only to that beautiful country. Growing up, this is what we ate on Sundays, and I’m so happy that I’ve continued this tradition with my own family. My kids absolutely love eating Tisiyeh, and as a matter of fact, look forward to Sundays because of it.
You guys, this thing is so good you can eat the whole bowl and not feel full afterwards…ok not sure if that’s a good thing but it’s a testament to how delicious it is! It’s super light and loaded with chickpea goodness in an olive oil base called Fa’seh…aaaaaamazing.
You MUST make this because I know you will love everything about Tisiyeh. This dish can be enjoyed any time of the day, but we eat it strictly as a breakfast food. :)
Recipe
Tisiyeh
A delicious Syrian breakfast that you will surely love and enjoy with the entire family.
- Prep
- 5 mins
- Cook
- 5 mins
- Total
- 10 mins
- Serves
- 6
Ingredients
for the Fa'seh
Instructions
- 1Place chickpeas in a pot with enough water to cover them by about 1 inch. Bring to a boil, then reduce heat to medium and cook for approximately 10 minutes to soften the chickpeas; look for their skins separating.
- 2While the chickpeas cook, cut or tear pita bread into somewhat evenly shaped pieces. Place in a deep serving dish or bowl.
- 3Using a strainer spoon, remove the cooked chickpeas and place on top of the bread, reserving about 1 cup for presentation.
Fa’seh
- 1Add the hot chickpea water, cumin, baking soda, olive oil, and salt to a blender. Blend on high until fully incorporated and frothy, about 15 seconds. Taste and, if more salt is desired, add another 1/2 teaspoon, adjusting accordingly.
- 2Pour over the chickpeas and bread. Top with the reserved chickpeas and extra cumin, and serve immediately alongside fresh vegetables and pickles, such as green onions.
Instructions
1. Place chickpeas in a pot with enough water to cover about 1 inch above. Allow water to come to a boil and once boiling, reduce heat to medium and let cook for approximately 10 minutes to help soften the chickpeas – you’ll notice the skin of the chickpeas separating.
2. While chickpeas are cooking, cut pita bread using a knife or your hand, into somewhat evenly shaped pieces. Place cut bread into a deep serving dish/bowl.
3. Using a strainer spoon, remove cooked chickpeas and place on top of the bread. Reserve about 1 cup for the presentation.
Now for the main event! To make the Fa’seh:
4. Using a blender, add the hot chickpea water. Add to that cumin, baking soda, olive oil, and salt, and blend on high until fully incorporated and frothy – about 15 seconds or so. Taste salt content and if more is desired, add another 1/2 teaspoon – adjust accordingly.
5. Pour over the chickpeas and bread, top with reserved chickpeas and extra cumin. Serve immediately.
Simple. Healthy. Vegan. Absolutely delicious. Serve along side fresh vegetables and pickles; I especially enjoy Tisiyeh with green onions. You will love everything about this meal I guarantee it! :)
Bon appétit loves! xo