Fatteh

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C. Tear the pita bread into bite-size pieces, toss with the olive oil, and spread on a tray in one layer.

2. 2

   Bake the pita for 8-10 minutes, turning once, until golden and crisp at the edges. It should be crunchy, not deeply browned, so it stays pleasant under the yogurt.

3. 3

   While the pita bakes, put the cooked chickpeas, ground cumin, salt, and water in a small saucepan. Warm over medium heat for 4-5 minutes, stirring occasionally, until the chickpeas are hot and lightly seasoned. Lightly crush a spoonful or two for a softer, more cohesive layer if you like.

4. 4

   In a bowl, whisk together the yogurt, tahini, lemon juice, garlic, and salt. Add just enough water to make a thick but spoonable sauce that will flow over the layers without becoming runny.

5. 5

   Melt the butter in a small pan over medium-low heat. Add the pine nuts and cook, stirring constantly, for 2-3 minutes until golden. Remove from the heat and stir in the paprika so it blooms in the warm fat without burning.

6. 6

   To assemble, divide the toasted pita between two shallow bowls. Spoon over the hot chickpeas, then cover with the yogurt tahini sauce. Finish with the warm pine nuts and paprika butter, and scatter over the chopped parsley. Serve immediately while the contrast between crisp, creamy, and warm layers is at its best.

Nutrition per serving

Notes

• •For the best beginner-friendly version, use good-quality canned chickpeas, well rinsed and drained.
• •Serve immediately after assembly; fatteh is supposed to have a mix of softened and still-crisp pita.
• •If the yogurt is very thick, use the full 30 ml water; if it is loose, add only 15 ml or none.
• •A pinch of extra cumin or a little Aleppo-style pepper on top is delicious if you have it.

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