You’ll find this simple but satisfying chilled porridge on most breakfast tables in Switzerland. If you use regular (non-Greek) yogurt, increase the amount to 1 cup and skip the water.
This combo is inspired by fatteh, a Middle Eastern dish layered with chickpeas and pita. Great for brunch, it’s spicy, cool, herby, and lick-the-plate-clean delicious.
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This super-fresh herb sauce is flexible enough to brighten up almost any dish. Spoon it over fish or chicken. Or toss with cooked vegetables, beans, lentils, or whole grains.