Fatteh is a dish that is bursting with flavor and is a must-try for anyone who loves Middle Eastern cuisine. It is made up of layers of crispy pita chips topped with warm garlicy chickpeas, finished with a delicious and tangy yogurt sauce.
In this article, we will guide you through the steps to make this mouthwatering dish.
How to Make Mouthwatering Fatteh
Preparation of Pita Chips
The first step is to prepare the pita bread. Take a day-old pita and brush it with extra virgin olive oil on both sides. Cut it up into triangles or tear it up into pieces. You can fry them, but we recommend baking them in the oven at 375°F for five to seven minutes until they turn crispy and golden brown.
Preparing the Chickpeas
For the chickpeas, take a medium saucepan and add the chickpeas with their liquid. Add a little bit of water to cover the chickpeas, and turn the heat to medium-high. You can use canned chickpeas for this recipe, no need to soak the chickpeas overnight. After 15-20 minutes, season the chickpeas with kosher salt, black pepper, minced garlic, and a little bit of cumin. Bring it to a boil, then let it simmer for another 15 minutes until the chickpeas are tender and most of the liquid has been absorbed.
Preparing the Garlicy Yogurt Sauce
The garlicy yogurt sauce is the star of this dish. In a bowl, mix Greek yogurt, tahini paste, lemon juice, minced garlic, and a pinch of kosher salt. Mix it until it becomes smooth and creamy. The consistency should not be too thick or too thin.
Toasting the Pine Nuts
To give the dish a nutty crunch, toast some pine nuts in a pan with a little bit of extra virgin olive oil. Keep an eye on the pine nuts as they can quickly go from pale white to golden brown. Add a pinch of Aleppo pepper to the pan for added flavor.
Layering the Fatteh
To assemble the dish, take a large plate or platter and add the crispy pita chips at the bottom. Then add a layer of the warm chickpeas, followed by the garlicy yogurt sauce. Top it off with the toasted pine nuts and garnish with parsley and green onions.
Required Kitchen Tools or Equipment
- Medium saucepan
- Baking sheet
- Mixing bowl
- Pan for toasting pine nuts
Tips and Variations
- You can use fresh pita bread instead of day-old pita bread for a softer texture.
- Add some chopped tomatoes, cucumber, and pickles to the dish for a refreshing taste.
- If you don’t have Aleppo pepper, you can use paprika or cayenne pepper.
- For a vegan version, use vegan yogurt instead of Greek yogurt and omit the pine nuts or use a vegan alternative.
In conclusion, Fatteh is a perfect dish for any occasion, whether it’s a quick and easy lunch or a flavorful dinner. The combination of crispy pita chips, warm garlicy chickpeas, and tangy yogurt sauce is sure to delight your taste buds. So, gather your kitchen tools and ingredients, and try this delicious and easy recipe for fatteh today!Print
Fatteh is a delicious Middle Eastern dish made with crispy pita bread, chickpeas, and a garlicky yogurt sauce, topped with toasted pine nuts and Aleppo pepper. This recipe uses canned chickpeas for a quicker preparation.
For The Yogurt Sauce
1 cup plain whole milk yogurt
2 to 3 tablespoons tahini
1 to 2 garlic cloves, finely minced
2 lemons, juiced
For The Chickpeas
3 pita breads, pita pockets are preferred
Extra virgin olive oil
2 (15 ounce) cans chickpeas
1 teaspoon ground cumin
1 garlic clove, minced
2 green onions, trimmed and both white and green parts chopped
⅓ cup pine nuts
1 teaspoon Aleppo pepper, optional
1 tablespoon minced parsley, for garnish
- Preheat the oven to 350°F.
- Make the yogurt sauce: In a small mixing bowl, whisk together the yogurt, tahini, garlic, and lemon juice. Season with a big pinch of kosher salt. If the sauce is very thick, add water a little bit at a time. Leave it on the counter to warm to room temperature.
- Prepare the pita: Brush the pita bread with extra virgin olive oil on both sides then slice it into small triangles. Spread the pita triangles on a sheet pan in one single layer.
- Toast the pita: Toast at 350°F until nice and crispy, 5-7 minutes.
- Simmer the chickpeas: Put the chickpeas in a saucepan. Cover with 2-inches of water. Add the cumin, a healthy pinch of kosher salt, a big grind of black pepper, and one minced garlic clove. Simmer for about 15 minutes.
- Finish the chickpeas: When the chickpeas are tender, turn the heat off, taste, and adjust the seasoning. Stir in a drizzle of olive oil and the green onions.
- Toast the pine nuts: In a small skillet, warm 2 tablespoons of extra virgin olive oil over medium heat. Add the pine nuts and stir regularly as you watch them turn golden brown, about 2-3 minutes. Add the Aleppo pepper (if using). Swirl the pan until the oil turns a beautiful amber color, then immediately turn off the heat.
- Assemble the fatteh: Spread most of the crispy pita chips on a large serving dish or platter. Top the pita with half of the cooked chickpeas, then half of the yogurt sauce, then the remaining pita, chickpeas, and yogurt sauce.
- Garnish: Pour the hot toasted pine nuts and Allepo pepper olive oil over the top. Serve immediately!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: APPETIZER
- Cuisine: APPETIZER
- Serving Size: 4
- Calories: 495.8kcal
- Sugar: 4.8g
- Sodium: 897.7mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 66.4g
- Fiber: 13.6g
- Protein: 20.9g
- Cholesterol: 8mg