Fatteh

Name: Fatteh
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 large pita breads (about 200 g), torn into bite-sized pieces; 400 g canned chickpeas (1 x 400 g can), drained and rinsed; 500 g full-fat plain yogurt; 3 garlic cloves, minced; 2 tbsp tahini; 2 tbsp fresh lemon juice; 3 tbsp unsalted butter; 50 g pine nuts; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp fine salt; 2 tbsp fresh parsley, finely chopped

Fatteh is a layered Syrian dish of toasted pita, chickpeas, and garlic yogurt sauce, finished with a hot butter drizzle over pine nuts and paprika. The name comes from the Arabic word for crumbling — referring to the torn bread at the base. It is eaten throughout the Levant from Syria to Egypt, most commonly as a morning meal and prominently during Ramadan. The layering sequence determines the texture. The pita must be toasted first so it stays crisp under the yogurt — if softened in advance, it becomes soggy. The yogurt sauce with tahini and garlic needs assertive seasoning; it carries the majority of the dish's flavour. The butter drizzle with pine nuts and paprika is added last, adding richness and visual contrast.

Total time40m

Active time30m

Servings4

DifficultyMedium

Cost$

Add to my meal plan

🌿

Rich in vitamins

Fresh and healthy

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

2 large pita breads (about 200 g), torn into bite-sized pieces
400 g canned chickpeas (1 x 400 g can), drained and rinsed
500 g full-fat plain yogurt
3 garlic cloves, minced
2 tbsp tahini
2 tbsp fresh lemon juice
3 tbsp unsalted butter
50 g pine nuts
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp fine salt
2 tbsp fresh parsley, finely chopped

How to make it

1Preheat the oven to 200°C.
2Toss the pita pieces with a drizzle of oil, spread on a baking tray and bake for 8-10 minutes until golden and crisp.
3Drain the chickpeas; heat in a small saucepan with a pinch of salt and cumin over medium heat for 3-4 minutes until warmed through.
4Whisk the yogurt, garlic, tahini, lemon juice, and salt until smooth; taste and adjust seasoning.
5Spread the toasted pita pieces in an even layer on a large serving platter.
6Spoon the warm chickpeas evenly over the pita.
7Pour the yogurt sauce over the chickpeas, covering everything generously.
8Melt the butter in a small pan over medium heat; add the pine nuts and cook for 2-3 minutes, stirring, until golden; stir in the paprika and immediately drizzle the hot butter and pine nuts over the yogurt.
9Scatter the chopped parsley on top and serve immediately before the pita softens.