Fatteh

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Tear the pita bread into bite-size pieces, toss with the olive oil, and spread on a tray in one layer.

   2 medium (120 g total) pita bread10 ml olive oil
2. 2

   Bake the pita for 8-10 minutes, turning once, until golden and crisp at the edges. It should be crunchy, not deeply browned, so it stays pleasant under the yogurt.

   2 medium (120 g total) pita bread10 ml olive oil
3. 3

   While the pita bakes, put the cooked chickpeas, ground cumin, salt, and water in a small saucepan. Warm over medium heat for 4-5 minutes, stirring occasionally, until the chickpeas are hot and lightly seasoned. Lightly crush a spoonful or two for a softer, more cohesive layer if you like.

   240 g cooked chickpeas, drained2 g ground cumin2 g salt30 ml water
4. 4

   In a bowl, whisk together the yogurt, tahini, lemon juice, garlic, and salt. Add just enough water to make a thick but spoonable sauce that will flow over the layers without becoming runny.

   250 g plain full-fat yogurt30 g tahini20 ml lemon juice1 small clove (4 g) garlic, finely grated2 g salt15-30 ml water
5. 5

   Melt the butter in a small pan over medium-low heat. Add the pine nuts and cook, stirring constantly, for 2-3 minutes until golden. Remove from the heat and stir in the paprika so it blooms in the warm fat without burning.

   25 g pine nuts15 g unsalted butter2 g paprika
6. 6

   To assemble, divide the toasted pita between two shallow bowls. Spoon over the hot chickpeas, then cover with the yogurt tahini sauce. Finish with the warm pine nuts and paprika butter, and scatter over the chopped parsley. Serve immediately while the contrast between crisp, creamy, and warm layers is at its best.

   2 medium (120 g total) pita bread240 g cooked chickpeas, drained250 g plain full-fat yogurt30 g tahini25 g pine nuts15 g unsalted butter2 g paprika5 g flat-leaf parsley, chopped

Origin & History

Fatteh is a family of Levantine dishes built on layers of toasted or stale bread, often topped with legumes, yogurt, and warm spiced butter or nuts. In Lebanon, chickpea fatteh is especially popular as a comforting breakfast or brunch dish and is valued for turning simple pantry ingredients into something rich and satisfying.