This recipe is my version of Lebanese style Fatteh - a creamy, crunchy flavour combination of toasted pita bread covered in a garlicky yogurt sauce with chickpeas and pine nuts.
Fatteh is a Middle Eastern dish with the main ingredient being a base of golden brown, crispy pita bread or flatbread.
The Arabic word "fatteh" means "crushed" or "crumbs", referring to the toasted pieces of bread which make up the base of this dish.
Recipes for this dish vary by region, but my favourite version is Lebanese fatteh. I just love the zingy taste of the yogurt combined with the crunchy texture of the pita and pine nuts.
This recipe is great for entertaining and sharing with friends, it's like a great big layered "dip".
Table of Contents
Why you will love fatteh
- Crunchy and creamy.
- Tastes amazing.
- Easier than it looks!
What you need to make fatteh
- pita bread - a Middle Eastern style flatbread also known as Arabic bread (if you can't find it then you could use another type of flatbread)
- greek style yogurt
- chickpeas (garbanzo beans)
- pine nuts
- ground cumin
- garlic
- olive oil
- olive oil spray (optional)
- salt
- flat leaf (continental) parsley
- mint leaves
- lemon wedges to serve
*Please see the recipe card below for exact quantities and detailed instructions
How to make fatteh
- Spray both sides of each piece of pita with olive oil spray.
- Cut into pieces and spread onto a baking tray.
- Combine cumin and chickpeas.
- Spread chickpeas onto another baking tray. Place both trays in the oven to bake.
- Cook pine nuts in olive oil, then remove to a bowl.
- Add more olive oil to the same pan, then add garlic.
- Fry garlic lightly then add yogurt to heat through.
- Add salt to taste, then assemble fatteh.
Top tips
- If you don't have olive oil spray, you could lightly brush the pita with olive oil instead.
- The pita does not take long to cook - be warned!
- I like to make enough toasted pita bread so there is enough to serve on the side too.
- Because we are toasting the flatbread it's ok if it is a bit stale too. Yay!
- The fatteh is best made just before serving. The bread will start to soften as soon as it's combined with the yogurt.
Lebanese style fatteh is made of toasted pita bread with chickpeas and yogurt.
Variations
- Substitute slivered almonds for the pine nuts on top of the fatteh.
- A sprinkle of sumac or paprika on top is a nice finishing touch.
Serving suggestions
- Great for lunch.
- Makes an amazing shared appetizer for a party or gathering.
Other recipes you may enjoy
Cumin Rice - fried whole cumin seeds plus onion and garlic together with basmati rice, this Jeera Rice (cumin rice) recipe is packed with flavour and so easy!
Parmesan Couscous - a fast and tasty side dish on the table in 8 minutes. Super easy, and great for when you don't have time on your side!
Kumpir Potatoes - Turkish style baked potatoes stuffed with garlic butter and cheese and mixed until the middle is smooth and creamy, then packed with toppings!
Shawarma Sauce - a creamy, garlickly, greek yogurt-based sauce that is the perfect addition to make your next shawarma extra delicious!
Fatteh (Toasted Pita With Yogurt Sauce)
Ingredients
- 2 rounds pita bread (mine totalled 170g/8oz)
- 340 g greek style yogurt (I used low fat)
- 400 g chickpeas (garbanzo beans) picked and rinsed
- 2 tablespoon pine nuts
- ½ teaspoon ground cumin
- 2 garlic cloves crushed
- 1½ tablespoon olive oil divided
- olive oil spray (optional)
- ¼ teaspoon fine salt plus more to taste
- 5-6 sprigs flat leaf (continental) parsley finely chopped
- 5-6 mint leaves finely chopped
- ½ lemon to serve
Instructions
- Preheat the oven to 200c/390f.
- Split the pita bread in half using the pocket in the middle.2 rounds pita bread
- Spray both sides of each piece of pita with olive oil spray, then cut into pieces and spread onto a baking tray. Season lightly with salt.olive oil spray
- Combine chickpeas and ground cumin with a pinch of fine salt, then spread onto another baking tray.400 g chickpeas½ teaspoon ground cumin
- Spread chickpeas onto another baking tray. Place both trays in the oven to bake.
- Place both trays in the oven and bake for 5 - 6 minutes, or until pita is golden brown and chickpeas are warmed through.
- Meanwhile, in a small saucepan heat 1 tablespoon of olive oil over low heat and fry pine nuts (stirring frequently) until golden, then pour pine nuts into a bowl and set aside.1½ tablespoon olive oil2 tablespoon pine nuts
- Add remaining olive oil to the same saucepan then add garlic and fry lightly for 30 seconds then mix in yogurt and salt, stirring to heat through.340 g greek style yogurt2 garlic cloves1½ tablespoon olive oil¼ teaspoon fine salt
- To assemble, place the toasted pita in the base of a large bowl or serving plate, layer over the chickpeas, then spoon over the warm yogurt. Finally, top with pine nuts, squeeze over lemon juice, scatter over parsley and mint then serve immediately.5-6 sprigs flat leaf (continental) parsley5-6 mint leaves½ lemon
Notes
- If you don't have olive oil spray, you could lightly brush the pita with olive oil instead.
- The pita does not take long to cook - be warned!
- I like to make enough toasted pita bread so there is enough to serve on the side too.
- Because we are toasting the pita it's ok if it is a bit stale too. Yay!
- This dish is best made just before serving. The pita will start to soften as soon as it's combined with the yogurt.
This was great. Had it for lunch. Thanks for the recipe.
My pleasure Melanie!