Fatteh

A layered Levantine comfort dish built from crisped bread, warm legumes, and a tangy, nutty, garlicky sauce, Fatteh shines at breakfast, as a satisfying lunch, or as a centerpiece for shared dinners. Its name hints at the act of breaking bread, and across the region you will find families assembling it with small variations that reflect local taste and household tradition: some emphasize extra crunch, others a silkier sauce, and many crown the top with aromatic, gently spiced nuts. The result balances textures—crunchy base, tender middle, and creamy finish—while offering savory depth and bright citrus notes.

Ingredients

• pita bread
• chickpeas
• plain yogurt
• tahini
• garlic
• lemon juice
• salt
• extra-virgin olive oil
• ground cumin
• paprika
• pine nuts
• butter
• fresh parsley

Preparation

1. Make the crunchy base: Cut or tear pita bread into bite-size pieces. Toss with a drizzle of extra-virgin olive oil and a pinch of salt until lightly coated. Spread on a baking sheet and toast until crisp and golden, about 8–10 minutes, stirring once.
2. Warm the legumes: In a saucepan over medium heat, combine drained chickpeas, a splash of water, a pinch of salt, and ground cumin. Simmer gently to heat through and bloom the spice, about 5 minutes, then set aside, keeping warm.
3. Blend the creamy sauce: In a bowl, whisk plain yogurt, tahini, lemon juice, finely grated garlic, and a pinch of salt until smooth and pourable. Adjust tang with a touch more lemon juice to taste, aiming for a bright but balanced flavor.
4. Make the aromatic topping: In a small skillet over medium heat, melt butter. Add pine nuts and toast, stirring, until golden and fragrant, about 2–3 minutes. Off the heat, season with a pinch of paprika.
5. Assemble: In a wide serving dish, scatter a layer of the crisp pita bread. Spoon over the warm chickpeas and their juices, then ladle on some of the sauce. Repeat with more pita bread and sauce, ensuring the top is generously coated. Spoon the warm buttered nut mixture across the surface, then finish with chopped fresh parsley and a light dusting of paprika.

Cooking Process Notes

• Texture balance: Keep the base bread very crisp so it softens slightly under the warm legumes and sauce without becoming soggy.
• Sauce consistency: Aim for a silky, spoonable texture that flows but clings; if too thick, loosen with a splash of water; if too thin, whisk in a little more tahini.
• Heat management: Add the nut topping while still warm so its aroma perfumes the dish on contact.

How to Enjoy

Serve immediately while the base retains a gentle crunch and the upper layers are warm and creamy. Offer small bowls so guests can scoop through all layers at once, ensuring a bit of crisp base, warm center, and cool sauce in every bite. Pair with pickles or a simple chopped salad, and finish with a dusting of spice to taste. Fatteh is best enjoyed fresh; if holding for a short while, keep components separate and assemble just before serving to preserve the signature contrast.