Fatteh

Ingredients

Preparation

1. 1

   Preheat the oven

   Preheat the oven to 190°C. Line a large baking tray with baking paper so the pita pieces can toast in a single layer.

2. 2

   Prepare the pita breads

   Cut or tear the pita breads into irregular pieces about three to four centimetres wide. If desired, separate the two layers to create more thin, crisp pieces.

3. 3

   Season the pita

   Spread the pieces over the tray, drizzle with olive oil and toss by hand to coat lightly. Add a small pinch of salt.

4. 4

   Toast the bread

   Bake for eight to ten minutes, stirring halfway through. The bread should become golden, dry and crisp. Remove from the oven and let cool uncovered.

5. 5

   Warm the chickpeas

   Place the chickpeas in a saucepan with the water or light stock. Add the cumin if using and a small pinch of salt. Bring to a simmer and cook for five to eight minutes.

6. 6

   Check tenderness

   Crush one chickpea between two fingers. It should be very tender. If necessary, continue cooking for a few minutes so the texture contrasts properly with the crisp bread.

7. 7

   Reserve some cooking liquid

   Drain the chickpeas, reserving about 100 ml hot cooking liquid. Keep the chickpeas covered so they stay warm while the sauce is prepared.

8. 8

   Prepare the garlic

   Crush the garlic cloves with a small pinch of salt until a fine paste forms. This prevents large pieces of raw garlic in the sauce.

9. 9

   Mix tahini and lemon

   In a large bowl, mix the tahini with the lemon juice. The tahini will thicken significantly when mixed with lemon, which is normal.

10. 10

    Add the yogurt

    Add the cold yogurt and garlic paste. Whisk until the sauce is smooth and creamy.

11. 11

    Adjust the sauce texture

    Gradually whisk in two to four tablespoons of the reserved hot chickpea liquid. The sauce should coat a spoon but remain fluid enough to spread through the dish.

12. 12

    Adjust the seasoning

    Taste the sauce and adjust the salt, lemon or tahini. It should be creamy, distinctly tangy, lightly garlicky and balanced.

13. 13

    Toast the pine nuts

    Melt the butter in a small frying pan, or use a dry pan, then add the pine nuts. Toast for one to two minutes over medium heat, stirring constantly, until golden.

14. 14

    Prepare the serving dish

    Choose a large shallow serving bowl. Fatteh should be assembled quickly just before serving so the different textures remain distinct.

15. 15

    Build the pita layer

    Place about three quarters of the toasted pita in the bottom of the dish. Reserve the remainder for the topping so some pieces remain perfectly crisp at serving time.

16. 16

    Lightly moisten the bread

    Spoon two to four tablespoons of hot chickpea liquid over the bread. The goal is to flavour some pieces without soaking the entire layer.

17. 17

    Add the chickpeas

    Immediately spread the hot chickpeas over the pita in an even layer. Their heat will begin softening some of the bread while leaving other pieces crisp.

18. 18

    Add the yogurt sauce

    Pour the yogurt-tahini sauce over the chickpeas. Spread gently with the back of a spoon without mixing the layers.

19. 19

    Add the remaining pita

    Scatter the remaining crisp pita over the surface. These pieces should remain visible and dry to provide maximum contrast.

20. 20

    Add pine nuts and herbs

    Scatter with toasted pine nuts and chopped parsley. Distribute the garnishes across the entire surface so every serving contains some.

21. 21

    Add the finishing spices

    Lightly sprinkle with paprika and sumac if using. Optionally drizzle with a few drops of olive oil or the warm butter used for toasting the pine nuts.

22. 22

    Serve immediately

    Serve immediately to enjoy the contrast between warm chickpeas, cool sauce and crisp bread. Spoon portions vertically so each plate receives all the layers.

Tips & tricks

• Use very tender chickpeas so they contrast with the crisp bread.
• If using canned chickpeas, simmer them briefly in salted water to warm and soften them.
• Toast the bread separately and assemble only at the last moment.
• Use Greek yogurt or thick full-fat yogurt for a creamy sauce.
• Add the tahini gradually so you can control the thickness and bitterness.
• Mash the garlic with salt before adding it so the flavour disperses more evenly.
• Add the lemon gradually and taste to balance acidity with the tahini.
• The sauce should be fluid enough to coat the chickpeas without becoming runny.
• Reserve a little hot chickpea liquid to loosen the sauce if needed.
• Toast the pine nuts just before serving so they stay crisp.
• Assemble immediately before serving so the bread does not become completely soggy.
• Serve at once, ideally while the chickpeas are still warm and the sauce remains cool.

Variations

• Add browned spiced minced meat for a richer version.
• Replace the pine nuts with toasted sliced almonds.
• Add a layer of roasted eggplant for a more substantial version.
• Drizzle with browned butter flavoured with paprika or chilli.
• Add extra tahini for a more intense sauce.
• Use fried pita instead of toasted pita for a richer texture.
• Add sumac at serving for extra tang.
• Prepare individual portions in glasses or small bowls for a buffet or brunch.

Storage

Assembled Fatteh is best eaten immediately and does not store well because the bread quickly absorbs the sauce. For advance preparation, keep the toasted bread, chickpeas, yogurt sauce and garnishes separate. The sauce keeps for up to two days in the refrigerator, the chickpeas for up to three days and the toasted bread for up to two days in an airtight container at room temperature.

Nutrition facts(per serving)

What to serve with this recipe?

• Fattoush
• Pickles
• Tomatoes and cucumber
• Olives

Frequently asked questions