Fatteh (Toasted Pita With Yogurt Sauce)
Fatteh is a crispy pile of golden brown, toasted pita bread with warm chickpeas then covered with garlicky yogurt and fried pine nuts sprinkled with fresh herbs.
Servings 4
Calories 317kcal
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 chickpeas, ½ 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 oil, 2 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 yogurt, 2 garlic cloves, 1½ tablespoon olive oil, ¼ 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) parsley, 5-6 mint leaves, ½ 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.
Nutrition
Calories: 317kcal