Vine Leaf Pasta with Fatteh Sauce
Vine Leaf Pasta with Fatteh Sauce
Ingredients
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Instructions
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In a large pot, heat olive oil over medium heat and sauté the minced garlic until fragrant.
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Add the tomato juice and season with seven-spice mix, black pepper, salt, and dried mint. Stir well.
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Add the chopped grape leaves and chopped parsley/ coriander to the sauce along with pomegranate molasses and water. Mix well and let it simmer for 15 minutes.
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Add the pasta to the pot and adjust the water level as needed to ensure the pasta cooks properly. Cover and cook on low heat until the pasta absorbs the flavors and becomes tender, resembling "mbakbaka."
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In a bowl, whisk together the yogurt, tahini, lemon juice, minced garlic, salt, and black pepper until smooth.
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Transfer the cooked pasta to a serving dish.
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Drizzle the fatteh sauce generously over the pasta.
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Sprinkle crispy bread pieces and fried onions on top for a crunchy finish.
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