Fatteh

Name: Fatteh
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 large Pita Breads, cut into bite-size pieces; 2 tbsp Olive Oil, for toasting or frying the pita; 1/2 cups Chickpea Cooking Liquid, warm, to moisten the bread; 480g Chickpeas, drained and rinsed; 1 tsp Ground Cumin; 1/2 tsp Salt; 2 cups Plain Full-Fat Yogurt; 3 tbsp Tahini; 2 cloves of Garlic, finely crushed; 2 tbsp Lemon Juice; 1/2 tsp Salt; 3 tbsp Unsalted Butter; 1/3 cups Pine Nuts; 2 tbsp Fresh Parsley, finely chopped; 1 tsp Ground Sumac, for garnish

Fatteh is a warm, comforting Levantine layered dish of crisp pita, tangy yogurt-tahini sauce, and spiced chickpeas, finished with nutty browned butter and a bright sprinkle of herbs and sumac. It’s simple to assemble but delivers a pleasing contrast of textures and flavors—crispy, creamy, and savory in every bite.

Fatteh is a warm, comforting Levantine layered dish of crisp pita, tangy yogurt-tahini sauce, and spiced chickpeas, finished with ... Show more

Traditional Middle Eastern Recipe

Health Grade

B · Healthy

Rating

4.2

Time

30 min

Price

1,25 €

Calories

861 kcal

vegetarian

quick

easy

low sugar

Method

Cut the pita

Cut the Pita Bread into bite-size pieces, about 1-inch squares or rough triangles. Try to keep the pieces fairly even so they toast at the same speed.

Toast the bread

Heat 2 tablespoons of Olive Oil in a large skillet over medium heat. Add the pita pieces in a single layer and toast for 4 to 6 minutes, stirring often, until they are deep golden and crisp at the edges. Transfer them to a shallow serving dish and spoon over a little warm Chickpea Cooking Liquid so some pieces soften while others stay crunchy.

Warm the chickpeas

Drain and rinse Chickpeas, then put them in a saucepan with Ground Cumin and 1/2 teaspoon of Salt. Warm over medium-low heat for about 5 minutes, stirring gently and adding a spoonful of the reserved chickpea liquid if the pan looks dry, until the chickpeas are hot and evenly coated.

Whisk the sauce

Finely crush 2 cloves of Garlic, then whisk it with 2 cups of Plain Full-Fat Yogurt, 3 tablespoons of Tahini, 2 tablespoons of Lemon Juice, and the remaining 1/2 teaspoon salt until smooth. If the sauce feels too thick, whisk in a little warm chickpea liquid, a spoonful at a time, until it becomes creamy and pourable.

Brown the nuts

Melt 3 tablespoons of Unsalted Butter in a small skillet over medium heat. Add the Pine Nuts and cook for 2 to 3 minutes, stirring constantly, until they turn pale gold and smell nutty. Pull the pan off the heat as soon as they color, because they can go from golden to burnt very fast.

Assemble and finish

Finely chop Fresh Parsley if it is not already prepared. Spoon the hot chickpeas over the bread, then spread the yogurt sauce over the top so it covers most of the surface. Finish with the parsley, a sprinkle of Ground Sumac, and the browned butter and pine nuts, then serve right away while the top is still warm and the bread has a little crunch.