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Lebanese Fatteh
A classic Lebanese layered dish featuring crispy toasted pita bread, warm chickpeas, a creamy tahini-yogurt sauce, and a garnish of pine nuts fried in butter. Traditionally enjoyed as a celebratory breakfast, especially during Eid.
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- 2 Pita bread(Standard size (approx. 6-8 inches diameter))
- 400 g Chickpeas(Canned, drained and rinsed, or home-cooked)
- 400 g Plain yogurt(Full-fat or Greek yogurt for a richer sauce)
- 3 tbsp Tahini(Ensure it's well-stirred)
- 2 cloves Garlic(Minced or crushed into a paste)
- 2 tbsp Lemon juice(Freshly squeezed)
- 50 g Pine nuts
- 30 g Unsalted butter
- to taste Salt
- 2-3 tbsp Water(Optional, to thin the yogurt sauce if needed)
ðšâð³ äœãæ¹
- 1
Prepare the pita: Preheat your oven to 180°C (350°F). Cut or tear the pita bread into bite-sized pieces. Spread them in a single layer on a baking sheet. Toast in the preheated oven for 8-10 minutes, or until golden brown and crisp. Watch carefully to prevent burning. Once toasted, remove from oven and set aside.
â±ïž 10-12 minutes - 2
Warm the chickpeas: If using canned chickpeas, drain and rinse them thoroughly. Place the drained chickpeas in a small saucepan with a splash of water (about 2-3 tablespoons) or a little olive oil. Heat gently over medium-low heat for about 5 minutes, or until warmed through. Avoid overcooking, as they should retain some texture.
â±ïž 5 minutes - 3
Make the yogurt sauce: In a medium bowl, combine the yogurt, tahini, minced garlic, and fresh lemon juice. Whisk vigorously until smooth and creamy. If the sauce is too thick, add 1-2 tablespoons of water, one at a time, until it reaches a pourable consistency. Season with salt to taste. Set aside.
â±ïž 5 minutes - 4
Toast the pine nuts: In a small skillet, melt the butter over medium heat. Add the pine nuts and cook, stirring constantly, for 2-4 minutes, or until they are fragrant and golden brown. Be very careful, as pine nuts can burn quickly. Remove from heat immediately once toasted.
â±ïž 3-5 minutes - 5
Assemble the Fatteh: To serve, place the toasted pita pieces in the bottom of a shallow serving dish or individual bowls. Spoon the warm chickpeas evenly over the pita. Drizzle the creamy yogurt-tahini sauce generously over the chickpeas. Finally, spoon the butter-fried pine nuts (along with the butter) over the top as a garnish.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor best results, assemble Fatteh just before serving to ensure the pita remains crisp and the yogurt sauce is cool.
- âThe contrast between the warm chickpeas and the cool yogurt sauce is key to this dish.
- âAdjust the amount of garlic and lemon juice to your preference.
- âFatteh is a beloved dish for Eid al-Fitr and Eid al-Adha, often served as a hearty breakfast or brunch.
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- Add crumbled cooked lamb or beef for a meatier version.
- Incorporate fried or roasted eggplant slices for an 'Fatteh Batinjan'.
- A sprinkle of sumac or chopped fresh parsley can add extra color and flavor.