Fatteh, a wholesome levantine dish, varies from one country to other; could be vegetarian or featuring meat, but the main ingredients are chickpeas, yogurt and crushed toasted pita.
The arabic word “Fatteh”means “crushed”, so fatteh or fattet hummos has its name after the crushed toasted pita and so other middle eastern dishes with crushed toasted pita like “Fattoush”.
For this simple dish yet flavorful you will need: (yield two portions)
- 3 pitas toasted and crushed in medium pieces
- 500g yogurt (or two cups)
- 2 tbsp tahina
- 1tsp salt
- 2 cups chickpeas boiled
- 1 tsp garlic powder or 2 cloves crushed
- 50g butter
- 1/3 cup pine nuts
- chopped parsley or mint for decoration
You first start with a layer of toasted pitas, some people likes it fried, but i prefer to keep it light and healthy.
After boiling the chickpeas, or if you are using canned ones, add the garlic (cloves or powder) while it’s still hot and pour it over the bread, of course after removing its water.
To prepare the yogurt sauce, mix it with tahina and salt then top the chickpeas with it. Fry the pine nuts with butter and drizzle over the yogurt and garnish with finely chopped parsley or mint.
It can be served as healthy breakfast, appetizer or main dish. You can always save leftovers in the fridge as you can eat it cold, at room temperature or hot. There are many variations to it, but this way is my favorite. Some people add lemon juice to the yogurt, fry the pitas or add cumin powder to the chickpeas, fried ground beef or chicken… no harm in trying!
This vegetarian version is very easy and quick especially if you are using canned chickpeas, it will be served on your table in less than 20 minutes. It’s an ideal dish to keep you full for a long time during lent, for people abstaining from meat.