Fatteh {فتّة}

Fatteh is a popular breakfast, lunch and dinner dish served a little differently across the Levant. It can be prepared in one large platter to share immediately or can be served build-your-own style. We love the freshness of this dish and customizability to individual taste!

This dish features a layer of crunchy toasted pita bread followed by a layer of creamy chickpeas, then tangy mint yogurt and finely a layer of tender flavorful strip loin beef. We like to finish off the fatteh with toasted pin nuts for depth of flavor, some pomegranate seeds for pops of freshness in your mouth and a sprinkle of minced parsley. The final result is a harmonious marriage of textures and flavors that absolutely explode in your mouth. 

Our addition of mint to our fatteh dishes is less traditional but we love the flavor combination and added freshness so it’s become standard in our house.

If you’re short on time or only have canned chickpeas, they will do the trick. But to get the best tasting fatteh we highly recommend cooking chickpeas from dry rather than using canned. This will result in a much creamier chickpea. Happy Cooking!

Fatteh {فتّة}

This traditional levant dish features a layer of crunchy toasted pita bread followed by a layer of creamy chickpeas, then tangy mint yogurt and finely a layer of tender flavorful strip loin beef. We like to finish it with toasted pin nuts for depth of flavor, some pomegranate seeds for pops of freshness in your mouth and a sprinkle of minced parsley.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Assembly Time 5 minutes mins

Servings 4 servings

Ingredients

  

• 3 1/2 cups chickpeas fresh or canned
• 1 cup water
• 2 1/2 cups yogurt
• 1/2 cup raw pine nuts
• 1/4 cup butter
• 5 tsp mint
• 2 tbsp tahini
• 1/2 lb Strip loin beef Finely chopped
• 2 tsp 7 spice
• 3 cloves minced garlic
• 1.5 – 2 medium pitas split and toasted
• 1/2 cup pomegranate seeds
• 1/2 cup parsley finely chopped
• salt to taste

Instructions

 

Pita Bread

• Toast pita bread until golden; once cooled, break into smaller pieces and set aside. TIP: If you'd like a uniform pieces of pita, cut before toasting. You can also fry the bread if that's your preference.

Yogurt

• In a bowl mix yogurt, 2 cloves of minced garlic , tahini, 3 tsp mint and salt until combined; set a side.

Chickpeas

• In a pot add cooked chickpeas, 3 cloves minced garlic, salt, water, 3 tsp mint; heat on medium until warmed through.

Meat

• In a frying pan on medium high heat add oil, meat, 7 spice and salt. pan fry until meat is cooked through.

Pine Nuts

• In a separate frying pan add butter on medium heat, add pine nuts and fry until golden. remove from heat.

Assembly

• In your chosen dish or plate start with a layer of pita bread
• Scoop chickpeas over pita.
• Add generous amount of yogurt.
• If you chose to add meat, add desired amount over yogurt.
• Finish with toasted pine nuts and butter.
• For garnish top with pomegranate seeds and minced parsley (optional).
• Serve immediately!