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Fatteh
Jordan
Eaten throughout the Levant as a Friday brunch dish. Jordan's version is particularly generous.
Layered bread and chickpea dish — toasted pita, chickpeas, yogurt and tahini sauce, finished with fried pine nuts and paprika butter. A Levantine brunch staple.
Prep
15 mins
Cook
15 mins
Difficulty
Easy
Calories
480 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
3pita breads, toasted crispy and broken
400gchickpeas, cooked
400mlyogurt
3 tbsptahini
2 clovesgarlic, crushed
juice of 1lemon
50gpine nuts, fried in butter
paprika and parsleyto garnish
Method
1
Mix yogurt with tahini, garlic and lemon.
2
Layer in a dish: pita, then chickpeas, then yogurt sauce.
3
Top with fried pine nuts, paprika butter and parsley. Serve immediately.
Chef's Tip
Serve immediately — the pita softens quickly under the yogurt.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.