Lebanese Fatteh
Lebanese fatteh is a spectacular layered dish of crispy toasted pita, creamy garlicky yogurt, warm spiced chickpeas, and a rich tahini sauce, finished with pine nuts and fresh herbs. It is a deeply satisfying dish served as a hearty breakfast or a celebratory mezze centerpiece.
A stunning Lebanese layered dish of crispy pita, spiced chickpeas, and creamy garlic yogurt sauce.
Nutrition per serving
Ingredients
base
chickpeas
sauce
garnish
Instructions
Prepare the pita and chickpeas
Toast the pita bread pieces in a hot oven at 200 degrees Celsius for 8 minutes until completely crispy, or fry them in shallow oil for a richer flavor. Warm the drained chickpeas in a small pot with a cup of water, a pinch of cumin, and salt over medium heat until heated through. Do not let them dry out completely.
Make the yogurt sauce
In a bowl, combine the full-fat yogurt, minced garlic, tahini paste, a squeeze of lemon juice, and a pinch of salt. Whisk everything together until smooth and creamy. Taste and adjust the garlic, lemon, or salt to balance the flavors to your liking. The sauce should be tangy, garlicky, and rich.
Layer the fatteh
Choose a large deep serving dish and arrange the toasted pita pieces in an even layer across the bottom. Spoon the warm chickpeas generously over the pita layer. Pour the yogurt and tahini sauce evenly over the chickpeas, covering them fully. Work quickly so the pita is still warm when the sauce hits it.
Garnish and serve
Finish the fatteh with a generous scattering of toasted pine nuts, a drizzle of extra virgin olive oil, a sprinkle of paprika, and a handful of fresh chopped parsley. Serve immediately as the dish is best enjoyed when the pita still has a slight crunch beneath the creamy sauce. It does not keep well and should be eaten fresh.
Substitutions
Common mistakes
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