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Fattah Hummus
Egyptian Chickpea and Bread Bake
A classic Egyptian layered dish featuring tender chickpeas, fragrant rice, crispy fried bread, and a tangy garlic-vinegar sauce. This recipe offers a vegetarian version, with optional additions for a richer flavor.
đ§ Ingredienser
- 300 g Dried Chickpeas(Soaked overnight and drained)
- 3 rounds Egyptian Flatbread (Aish Baladi or similar)(About 20-25 cm in diameter)
- 200 g Long-grain Rice(Such as Basmati or Egyptian rice)
- 8 cloves Garlic(Minced)
- 3 tbsp White Vinegar
- 4 tbsp Vegetable Oil(For frying bread and sautéing garlic)
- 2 cups Water(For cooking rice)
- to taste Salt
- to taste Black Pepper
- 2 tbsp Optional: Tahini(For enriching the sauce)
- 1 cup Optional: Chicken or Vegetable Broth(For cooking rice, adds more flavor)
đšâđł Instruktioner
- 1
Prepare the Chickpeas: Place the soaked and drained chickpeas in a large pot. Cover with fresh water by at least 2 inches. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface. Cook for 1 to 1.5 hours, or until the chickpeas are very tender but not mushy. Season with salt during the last 30 minutes of cooking. Drain, reserving about 1 cup of the cooking liquid.
â±ïž 1 hour to 1 hour 30 minutes - 2
Cook the Rice: Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water (or broth for extra flavor). Add a pinch of salt. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Let it steam, covered, off the heat for 5 minutes.
â±ïž 20-25 minutes - 3
Prepare the Bread: While the rice and chickpeas are cooking, cut or tear the Egyptian bread into bite-sized pieces (about 2-3 cm squares). In a large skillet, heat 4 tablespoons of vegetable oil over medium-high heat. Add the bread pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels. Set aside.
â±ïž 10-15 minutes - 4
Make the Garlic-Vinegar Sauce: In a small bowl, combine the minced garlic, vinegar, and about 1/4 cup of the reserved chickpea cooking liquid. If using tahini, whisk it in until smooth. Season with salt and pepper to taste. You can also gently heat this sauce in a small saucepan for 1-2 minutes to mellow the garlic flavor, but this is optional.
â±ïž 5 minutes - 5
Assemble the Fattah: In a large serving bowl or individual bowls, spread a layer of the crispy fried bread pieces. Top generously with the cooked rice. Spoon the tender chickpeas over the rice. Drizzle the garlic-vinegar sauce evenly over the entire dish. You can add a little more reserved chickpea liquid if you prefer a saucier fattah.
â±ïž 5 minutes - 6
Serve: Serve the Fattah Hummus immediately while the bread is still crispy and the components are warm. Garnish with a sprinkle of parsley or a drizzle of olive oil if desired.
â±ïž 2 minutes
đĄ Proffstips
- âFor a richer flavor, you can add a tablespoon or two of tahini to the garlic-vinegar sauce.
- âEnsure chickpeas are very tender for the best texture.
- âFry the bread just before assembling to maintain maximum crispiness.
- âAdjust the amount of garlic and vinegar to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a layer of cooked lentils for extra protein and texture.
- Incorporate sautéed onions or roasted vegetables like eggplant or bell peppers.
- For a non-vegetarian version, add shredded cooked chicken or lamb.