Fatteh (فتة), meaning “to crumble” in Arabic, can be traced back to the 13th century Abbasid Caliphate period. This mix of fried bread, chickpeas, yogurt, & buttery pine nuts will have everyone asking for seconds!
Find the recipe below- and don’t forget to try the Eggplant Version!
- Pita bread
- Plain whole milk yogurt
- 1 clove of garlic
- 2 tsp. tahini paste
- 2 tb. pine nuts
- 2 tb. olive oil
Cut the pita bread to small pieces using kitchen scissors. Deep fry the pita pieces. Spread them on a baking sheet & bake for 5 minutes– until light brown and crispy.
Wash the canned chickpeas & place in a small pot with some water. Warm them for 5-7 minutes & set aside.
Heat olive oil in a small pan & cook pine nuts until they are brown & crispy.
Assemble the fatteh in a large serving plate — starting with pita on the bottom, followed by chickpeas & yogurt. Finally, drizzle the pine nuts & olive oil on top. Sahtein!
Image source: https://www.sbs.com.au/food/recipes/fatteh-hummus