Fatteh (pita with chickpeas and yoghurt)
This is a traditional Middle Eastern dish with many variations depending on each cultural preference. It's always served in one big serving plate amongst family and friends. In Souad's Lebanese household, she grew-up with this dish as a favourite in Ramadan during Iftar.
- 2 Lebanese wrap breads
- 2 cups cooked chickpeas -fresh soaked overnight and then boiled until soft or you can use 2 cans
- 375 g full-fat natural yoghurt (1½ cups)
- 3 clove/s garlic -crushed (raw)
- 1 tsp sea salt
- 1 tbsp hulled tahini
- ½ lemon/s -juice
- 2 tbsp water (optional if the yoghurt is very thick)
- 250 g lamb mince
- 1 tbsp butter, ghee or coconut oil
- Sea salt and freshly ground black pepper -to taste
- ½ tsp ground cumin (optional)
- 70 g pine nuts (½ cup) toasted (to serve)
- ¼ bunch/s fresh parsley leaves -chopped for garnish
Preheat the oven to 160℃/320℉.
Place the Lebanese bread on a tray and bake for 10 mins, turning half way, until browned and crispy. Remove from the oven and set aside. Alternatively, cut the bread into small wedges and fry them on the stove in 1 teaspoon ghee.
Cook the soaked chickpeas by boiling until soft and cooked through (approx 10 minutes if they are well soaked). Drain them prior to serving, season and set aside. If using a can, drain and rinse them and then heat in a pot with a little water and sea salt until warm.
This sauce is super important to the tastiness of this dish, it adds SO much flavour. Don't scrimp on the garlic.
Meanwhile, place the yoghurt, raw garlic, salt, tahini, lemon juice in a bowl and whisk together until well combined. Thermomix method - chop the garlic, 3 seconds, speed 8. Add the rest of the sauce ingredients and blend, 30 second, speed 5.
If necessary, add more water (plain or from the chickpea water) slowly to the yoghurt until desired consistency is obtained. You want the yogurt to sit on the chickpeas (unlike in the pic - I over thinned it, Souad tells me it should sit on top of the chickpeas instead of sinking through doh!)
In a small fry pan, melt the butter, ghee or coconut oil and cook the minced lamb (plus optional cumin)over a high heat for about cook 3-5mins or until it's cooked through. Season with sea salt and pepper to taste.
Break up the Lebanese bread into small bite size and arrange them in an even layer on the bottom of a deep serving platter bowl (or casserole).
Top with the warm, drained chickpeas.
Top the chickpeas with the yogurt sauce and then spread the lamb and ghee evenly over the yogurt.
Sprinkle with pine nuts and parsley and enjoy immediately.
Traditionally, Souad tells me she would serve the Fatteh with various sides including olives, pickled vegetables, sauerkraut and spring onion (though this can vary depending on personal preferences)
Replace the yoghurt with coconut yogurt. Can also replace the ghee with olive oil.
Replace the Lebanese bread with a gluten-free wrap.
Vegetarian and Vegan
Replace the lamb with finely chopped mushrooms (Thermomix 5 seconds, speed 4). Plus the dairy-free option for vegan.
Replace the pine nuts with toasted sunflower seeds.
I would replace the garlic with a half teaspoon of cumin and smoked paprika (in the yoghurt sauce).
Spice it up
I love this with a teaspoon of ground cumin and coriander (ground or fresh) cooked into the mince.
I'd like to thank Souad so much for this fabulous insight into Ramadan and the food that features on her table during this sacred month. Souad has three beautiful boys and is passionate about whole foods and raising happy healthy kids. She has contributed so much to the Well Nourished community over the years and I can't wait to meet her in person one day.
I'd love to learn more about cultural food experiences so if food is part of a religious or sacred celebration in your culture, I'd love to explore it in future posts. Feel free to email me (via the contact form in the footer of this page) if you'd like to share an insight and/or a recipe. Cheers Georgia x
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