{"id":20096,"date":"2024-05-21T07:27:48","date_gmt":"2024-05-21T11:27:48","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=20096"},"modified":"2024-05-21T07:27:48","modified_gmt":"2024-05-21T11:27:48","slug":"one-fatirs-fate","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=20096","title":{"rendered":"One Fatir\u2019s Fate"},"content":{"rendered":"

(Click on any image to view it in high resolution.)<\/em>
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\nThis past weekend, I conducted an ethnojunket to Brooklyn\u2019s Little Odessa<\/a> where I purchased a fatir, still warm from the oven. This flaky layered bread often partners with Middle Eastern dips but also figures into qurutob, the bread salad that\u2019s the national dish of Tajikistan.<\/p>\n

\"\"<\/a>But upon arriving back home, neither of those ideas resonated for me, so I decided to experiment in the kitchen with my customary reckless abandon. I sliced off a wedge, separated the layers, and contemplated their fate.<\/p>\n

\"\"<\/a>I decided to soak the flakes in beaten eggs like French Toast (or Matzo Brei!) and fry them up with some enhancements. I seasoned the eggs with salt, black pepper, and a generous amount of cumin, then saut\u00e9ed onion, a little garlic, and some greens (I had cilantro and scallions on hand) and finally, when the fatir flakes were thoroughly saturated, I added them to the pan and continued to saut\u00e9. I garnished my invention with sour cream, cilantro, nigella seeds, and sesame seeds and served it with sliced tomato.<\/p>\n

\"\"<\/a>Closeup of a very successful forkful, if I do say so myself.<\/p>\n

Seems like ethnojunkets, in addition to offering lots of tasty international food plus entertaining and educational fun, also are pretty adept at providing delicious inspiration!<\/p>\n

So if you have an appetite for delicious inspiration, check out my ethnojunkets page<\/a> and sign up to join in the fun!
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Another culinary experiment. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[72],"class_list":["post-20096","post","type-post","status-publish","format-standard","hentry","category-home-cookin","tag-eastern-european"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/20096","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20096"}],"version-history":[{"count":14,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/20096\/revisions"}],"predecessor-version":[{"id":20101,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/20096\/revisions\/20101"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}