🥣 Fatteh
Fatteh is a layered Levantine dish of toasted pita pieces topped with warm chickpeas and a creamy sauce of yogurt and tahini, finished with golden pine nuts. The bread at the bottom soaks up the chickpea liquid, while the top layer stays crunchy against the cool, tangy sauce. It is served warm, often for breakfast on weekends or during Ramadan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 large pitas, cut into squares and toasted
- 400 g cooked chickpeas with 150 ml of their liquid
- 400 g plain yogurt
- 3 tbsp tahini
- 1 garlic clove, crushed
- Juice of ½ lemon, salt
- 30 g pine nuts, toasted
- Ground cumin and chopped parsley to garnish
Method
- Warm the chickpeas in their liquid with a pinch of cumin and salt.
- Whisk the yogurt with tahini, garlic, lemon juice and salt.
- Spread the toasted pita on a dish and spoon over the chickpeas with some liquid.
- Cover with the yogurt-tahini sauce and scatter with pine nuts, cumin and parsley. Serve at once.
How to make it lighter
- Toast the pita in the oven instead of frying it.
- Use 1 tbsp tahini and a little more lemon to keep the sauce tangy and lighter — 1 tbsp tahini ≈ 90 kcal.
- Measure the pine nuts: a 10 g sprinkle gives the crunch without a big calorie jump.
History
The name comes from the Arabic root fatt, “to crumble”, after the broken bread at its base. Versions of fatteh are made across Syria, Lebanon, Palestine and Jordan, and the chickpea version is the most common everyday one.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →