Name: Fatteh
Yield: 4
Cuisine: Syria
Ingredients: 2 large pita breads, cut into squares; 2 cups cooked chickpeas, warm; 2 cups plain yogurt; 2 tbsp tahini; 2 cloves garlic, crushed; 2 tbsp lemon juice; 1/2 tsp salt; 3 tbsp butter or ghee; 1/4 cup pine nuts; 1/2 tsp ground cumin; Chopped parsley to garnish

Where it comes from

Fatteh is eaten for breakfast and shared meals in Syria and Lebanon, and similar dishes are cooked in Egypt, Palestine and Jordan. The word means crumbs, referring to the bread base.

Explore the cuisine of Syria, Lebanon.

Recipe

Make Fatteh at home

Serves 4Time 30 minutes

Ingredients

2 large pita breads, cut into squares
2 cups cooked chickpeas, warm
2 cups plain yogurt
2 tbsp tahini
2 cloves garlic, crushed
2 tbsp lemon juice
1/2 tsp salt
3 tbsp butter or ghee
1/4 cup pine nuts
1/2 tsp ground cumin
Chopped parsley to garnish

How it's made

Brush the pita pieces with oil and bake at 400F for 8 minutes until crisp and golden.
Warm the chickpeas with a splash of their cooking liquid and the cumin.
Whisk the yogurt, tahini, garlic, lemon juice and salt until smooth.
In a dish, layer the toasted bread, warm chickpeas and the yogurt sauce.
Toast the pine nuts in butter until golden.
Pour the sizzling butter and nuts over the top.
Garnish with parsley and serve immediately.