Fatteh Recipe

Yogurt, pita chips, chickpeas, radish in a blue bowl for lebanese fatteh

Prep Time: 10

Cook Time: 16

Servings:

Calories: 1027kcal

Author: Maureen Abood

Fatteh is a flavor and texture delight! This Middle Eastern classic dish of layered toasted pita chips, yogurt, chickpeas, pine nuts, spices, and other garnishes is simple to prepare and wonderful for small or large groups.

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Ingredients

4 cups pita chips

For the chickpeas:

2 tablespoons extra virgin olive oil
1 clove garlic, minced
2 cups chickpeas cooked from dry or canned chickpeas (drained)
1/2 teaspoon kosher salt

For the yogurt sauce:

2 cups plain whole milk yogurt
1 clove garlic minced
1/2 teaspoon kosher salt
2 teaspoons fresh lemon juice

For the garnishes:

1/4 cup toasted pine nuts
2 scallions, thinly sliced
2 tablespoons pomegranate seeds
1 tablespoon finely chopped fresh mint
2 radishes grated

Instructions

Warm and season the chickpeas:

In a medium sauté pan over medium heat, warm the olive oil. Add the garlic and warm just until fragrant (but not browned). Add the chickpeas and salt, stirring to coat with the garlic olive oil and warm the chickpeas, about 3 minutes. Keep warm on low heat.

Make the yogurt sauce:

In a small saucepan over low heat, combine the yogurt, garlic, salt, and lemon juice. Warm through for about 3 minutes, and keep warm on low heat.

Assemble the fatteh:

In two serving bowls or one larger platter, mound the warm chickpeas in the center. Spoon the yogurt sauce on top. Surround or cover the chickpeas and yogurt with the pita chips. Garnish liberally with pine nuts, scallions, pomegranate seeds, fresh min, and grated radish. Serve immediately.

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