Name: Fatteh
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Libanesa / Siria (Oriente Medio)
Ingredients: 2 pieces Arabic flatbread (pita) (cut into bite-sized squares and deep-fried or baked until golden-crisp); 500 grams cooked chickpeas (plump, warm, and tender, reserving 50ml of their cooking water); 600 grams plain Greek yogurt (unsweetened, brought to room temperature to prevent splitting); 3 tablespoons tahini (sesame paste) (to ground the sauce with body and rich nutty back-notes); 3 cloves garlic (completely crushed into a paste via mortar and pestle); 2 tablespoons fresh lemon juice (to balance and cutting through the dairy weight); 40 grams clarified butter (ghee) or olive oil (to pan-toast the nuts and pour scorching hot over the dish); 4 tablespoons mixed nuts (pine nuts, almonds, or walnuts) (chopped, to accurately echo the top landscape of `Fatteh.png`); 1 bunch fresh flat-leaf parsley (finely chopped to create contrasting green herb islands); 1 teaspoon ground cumin and paprika (to dust into the hot sizzling fat pool)

Fatteh

A spectacular Levantine share-style Fatteh composed of a hidden crunchy toasted pita foundation, warm tender chickpeas, and a velvety garlic-tahini yogurt blanket, finished with sizzling spiced butter, toasted nuts, and fresh parsley.

35 min Libanesa / Siria (Oriente Medio) 6 servings

The Fatteh showcased in 'Fatteh.png' represents the absolute pinnacle of Middle Eastern weekend brunch culture. The culinary magic of this dish hinges on assembly timing: it must hit the table the second the sizzling butter overpowers the cold yogurt coat. This guarantees that the pita bread base breaks texture dynamically—partially softening from the chickpea broth while retaining crisp pockets.

Ingredients

2 pieces Arabic flatbread (pita) (cut into bite-sized squares and deep-fried or baked until golden-crisp)

500 grams cooked chickpeas (plump, warm, and tender, reserving 50ml of their cooking water)

600 grams plain Greek yogurt (unsweetened, brought to room temperature to prevent splitting)

3 tablespoons tahini (sesame paste) (to ground the sauce with body and rich nutty back-notes)

3 cloves garlic (completely crushed into a paste via mortar and pestle)

2 tablespoons fresh lemon juice (to balance and cutting through the dairy weight)

40 grams clarified butter (ghee) or olive oil (to pan-toast the nuts and pour scorching hot over the dish)

4 tablespoons mixed nuts (pine nuts, almonds, or walnuts) (chopped, to accurately echo the top landscape of `Fatteh.png`)

1 bunch fresh flat-leaf parsley (finely chopped to create contrasting green herb islands)

1 teaspoon ground cumin and paprika (to dust into the hot sizzling fat pool)

Instructions

Fry the pita bread squares in hot oil or bake them at 180°C until completely golden and brittle. Scatter them evenly across the floor of a large clear glass serving bowl.

Warm the cooked chickpeas in a splash of their broth, drain lightly, and scatter them while hot over the crunchy bread foundation.

In a separate mixing bowl, vigorously whisk the Greek yogurt, tahini, crushed garlic paste, fresh lemon juice, and a pinch of salt until a shiny, uniform velvet cream develops.

Pour the garlic-yogurt blanket smoothly across the chickpea layer, ensuring full coverage while leaving a few central chickpeas exposed to replicate the style of `Fatteh.png`.

Melt the clarified butter (ghee) or olive oil in a small skillet over medium heat.

Toss the pine nuts and chopped walnuts into the hot fat, stirring continuously for 2 minutes until they turn a toasted amber hue and release oils.

Kill the heat instantly, adding the ground cumin and paprika into the hot fat so they bloom without scorching.

Carefully ladle the scorching hot spiced butter and toasted nuts over the white yogurt layer. Watch it split into gorgeous aromatic channels, exactly like the image profile.

Garnish by arranging the finely chopped fresh parsley into small, vibrant green mounds or islands around the perimeter of the bowl.

Serve this magnificent Fatteh immediately while the base bread retains its snap and the surface crackles with warm garlic-butter aromatics.