Warm chickpeas layered over crispy toasted bread, drenched in garlicky yogurt and tahini sauce, then topped with sizzling spiced butter and toasted nuts. A textural symphony of crunch, creaminess, and warmth.
Ingredients
2 large pita breads, torn and toasted
2 cans chickpeas, warmed in their liquid
2 cups yogurt
3 tbsp tahini
3 cloves garlic, crushed
Juice of 1 lemon
3 tbsp butter
3 tbsp pine nuts
1 tsp cumin
1/2 tsp paprika
Salt to taste
Fresh parsley
Instructions
1Toast or fry torn pita pieces until deeply golden and very crispy. Spread in an even layer in a large serving bowl.
2Warm chickpeas in their liquid with a pinch of cumin and salt. Spoon the hot chickpeas over the toasted bread.
3Whisk yogurt with tahini, crushed garlic, lemon juice, and salt until smooth and pourable. Pour evenly over the chickpea layer.
4Melt butter in a small skillet. Toast pine nuts until golden, watching carefully as they burn quickly.
5Pour the sizzling pine nut butter over the yogurt layer. Sprinkle with cumin and paprika.
6Garnish with fresh parsley and serve immediately while the bread is still crispy beneath the layers.
Did You Know?
The key to great fatteh is speed — it must be assembled and served within minutes so the bread stays crispy under the warm, creamy layers.