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Fatteh with toasted seeds, toasted pita pieces, chickpeas, tahini yoghurt, roasted pine nuts, almonds and walnuts.
Crunchy fatteh loaded with buttery toasted seeds and nuts

Fatteh with toasted seeds

Author: Flavelo
Recipes Vegetarian & Vegan
Fatteh (meaning 'crumbled') is a brilliant way to use up dry bread. This Levantine breakfast is a game of textures: the crunch of toasted pita, the softness of cooked chickpeas, the cool creaminess of garlicky yoghurt and the scent of seeds toasted in hot butter meet on one plate. A simple, rustic yet regal dish.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Frying pan: For toasting pita and seeds.
  • Serving dish: For layering.

Allergen Information

⚠️ Milk
⚠️ Sesame
⚠️ Nuts
⚠️ Cereals containing gluten

Instructions

1 ✓

Tear the pita into bite-sized pieces. Fry in a frying pan with a little oil (or in the oven) until golden brown and crisp.

Tip: This 'crouton' gives the dish its structure; don't burn it, but it should be hard.
2 ✓

Mix the yoghurt until smooth with the tahini, crushed garlic, lemon juice and a little salt.

Tip: If too thick, you can loosen it with a spoonful of water. The tahini thickens it.
3 ✓

Warm the chickpeas in their own liquid (or a little water) with the cumin.

Tip: The hot chickpeas will warm up the cold yoghurt and bread.
4 ✓

In a frying pan, melt the butter and toast the seeds in it for 1-2 minutes.

Tip: Be careful, pine nuts burn in seconds!
5 ✓

Assembly: Place toasted pita at the bottom of the dish. Ladle over the hot chickpeas. Cover with the garlic yoghurt.

Tip: Work quickly so the temperatures don't fully equalise.
6 ✓

Finally, pour over the hot buttery seeds (it will sizzle!) and sprinkle with parsley.

Tip: The hot fat 'opens up' the fragrance of the spices and parsley.

Recipe FAQ

Does the bread get soggy?
The essence of Fatteh is that the bread soaks up a little of the yoghurt and chickpea liquid but retains some crunch. That's why it must be served immediately.
Can I use tinned chickpeas?
Yes, but rinse thoroughly and warm in hot water before serving.

Ingredients

  • 2 Pita breads
  • 400 g Cooked chickpeas (tinned)
  • 400 g Greek yoghurt
  • 2 cloves Garlic
  • 2 tbsp Tahini (sesame paste)
  • 1 tbsp Lemon juice
  • 3 tbsp Butter or olive oil
  • 50 g Mixed nuts/seeds (pine nuts, almonds, walnuts)
  • 1 bunch Fresh Parsley
  • 1 tsp Ground Cumin
  • 1 pinch Paprika or chilli flakes