👨‍🍳 作り方

1. 1

   Tear the pita bread into bite-sized pieces and toast them in a single layer on a baking sheet at 350°F (175°C) for about 10-15 minutes, until crisp. Alternatively, fry them in a little oil until golden.

2. 2

   In a large bowl, whisk together the tahini, yogurt, lemon juice, minced garlic, and 0.5 tsp salt until smooth and creamy. Add a little water if needed to reach desired consistency.

3. 3

   In a separate pan, heat 1 tbsp of butter or ghee over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

4. 4

   Add the ground meat to the pan with the onions. Break it up with a spoon and cook until browned. Drain off any excess fat.

5. 5

   Stir in the allspice, cinnamon, and the remaining 0.5 tsp salt. Cook for another minute until fragrant.

6. 6

   To assemble, spread the toasted pita pieces in the bottom of a large serving dish. Top with the drained and rinsed chickpeas.

7. 7

   Pour the tahini-yogurt sauce evenly over the chickpeas and pita. Gently mix to combine.

8. 8

   Spoon the spiced meat mixture over the top of the fatteh.

9. 9

   In a small pan, melt the remaining 1 tbsp of butter or ghee. Add the toasted pine nuts or almonds and sauté for 1-2 minutes until golden and fragrant. Drizzle this over the meat.

10. 10

    Garnish with fresh chopped parsley and serve immediately.