Everyday Kitchen

Middle Eastern/Lebanese · Lunch

Fatteh

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · High-protein

Fatteh is a Middle Eastern/Lebanese dish. Assemble at the last moment so some bread stays crisp.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Middle Eastern/Lebanese
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Fatteh. The photo includes cucumber and nuts as garnish.
The photo includes cucumber and nuts as garnish. Representative photograph of Fatteh. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Bread

Chickpeas

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Toast · About 10 min

  1. Toss 200 g pita bread, torn, 25 ml olive oil and bake at 180°C / 350°F for 10 minutes until crisp.

    Check: Look for this result: crisp.

Warm · About 5 min

  1. Simmer 600 g cooked chickpeas, 150 ml water 5 minutes, then drain. Whisk 400 g plain yogurt, 60 g tahini, 25 ml lemon juice, 10 g garlic, grated, ½ tsp salt.

Layer · About 2 min

  1. Brown nuts in butter from 40 g pine nuts, 20 g butter, 20 g parsley 2 minutes. Layer bread, chickpeas and sauce; add nuts and parsley just before eating.

Tips

  • Assemble at the last moment so some bread stays crisp.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use toasted almonds instead of pine nuts.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Fatteh one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Fatteh?

Assemble at the last moment so some bread stays crisp.

What can I substitute in Fatteh?

Use toasted almonds instead of pine nuts.

Can I prepare Fatteh ahead?

Prepare the measured ingredients for Fatteh one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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