Fatteh — Print Recipe — The Culinary Codex

Layers of crispy toasted pita, warm chickpeas, and tangy garlicky yogurt sauce topped with toasted pine nuts and a drizzle of spiced butter. This texturally thrilling dish is Lebanese comfort food at its finest.

Ingredients

2 large pita breads, torn into pieces
2 cans chickpeas, drained
2 cups yogurt
3 cloves garlic, crushed
2 tbsp tahini
Juice of 1 lemon
3 tbsp butter
3 tbsp pine nuts
1 tsp cumin
1/2 tsp paprika
Salt to taste
Fresh parsley for garnish

Instructions

1 Toast or fry torn pita bread pieces until golden and very crispy. Spread them in an even layer at the bottom of a deep serving bowl.
2 Warm the drained chickpeas in a saucepan with a little of their liquid, cumin, and salt. Spoon the hot chickpeas over the crispy pita.
3 Mix yogurt with crushed garlic, tahini, lemon juice, and salt until smooth and creamy. Pour this sauce generously over the chickpea layer.
4 Melt butter in a small skillet over medium heat. Toast pine nuts in the butter until golden, watching carefully to prevent burning.
5 Pour the hot pine nut butter over the yogurt layer. Sprinkle with paprika and cumin for color and additional aromatic warmth.
6 Garnish with fresh parsley and serve immediately while the pita is still crispy underneath and the contrast of temperatures is at its peak.

Did You Know?

Fatteh must be assembled and eaten immediately — the magic lies in the contrast between crispy bread below and creamy yogurt above.