If you like Middle Eastern food the way I like than you must try this whole combo. This combination is so comfortable to eat and especially if you’re just became vegan so this recipe is for you.Ramsha Baig
Fatteh is a Levantine dish of crispy pita blended with chickpeas, hummus, yoghourt and fresh herbs. Make this recipe for a delicious breakfast or light meal!
The Levant covers roughly 730,000 square kilometres of land, including Egypt and the central eastern countries of Lebanon, Iraq, Syria, Jordan and the kingdom of Palestine.
As you might expect, with the sort of organisation of countries, dishes in Levantine delicacies include a huge variety of ingredients and flavors from each usa.
It’s believed that as ingredients were traded alongside the Silk street, recipes were also transferred from one us of a to some other.
Everyone in United states of America might use local ingredients to evolve the recipe and “make it their own”. Examples of this are seen in Moroccan harissa, Lebanese batata harra , and even Mediterranean hummus.
Cuisine: Levantine / Middle Eastern
This flavorful dish is originally from Palestine. At its most fundamental, the ingredients are simple; flatbread, chickpeas, fresh herbs, yoghurt, and oil. as the fatteh recipe was introduced to surrounding countries, every positioned a completely unique twist on the dish.
A few variations of fatteh are made with hummus and served like a dip. in this shape, it’s known as fattet. Other variations use complete chickpeas.
Fatteh is frequently eaten for breakfast, but it is a really flexible dish. it’s far hearty enough to be served for a light meal or mezze.
What Fatteh Tastes Like
Fatteh tastes a lot like hummus, but with a bright freshness from citrus and herbs, and tanginess from yoghurt.
With crispy toasted pita in the spread, it initially reminded me of a delicious Lebanese fattoush bread salad, or a dip with the chips built properly in!
Obviously though, the overall flavor of fatteh will vary based on the spices and other ingredients used.
I use each hummus and complete chickpeas in my fatteh, for a nice comparison in texture. Another unique ingredient in my model is pine nuts. They add a fantastic salty crunch to the hummus spread.
Ingredient Notes And Substitutions
I keep things simple and use canned chickpeas for this recipe, but you’re welcome to cook them fresh. if you’ve in no way done that, check out my post on a way to cook chickpeas.
Traditionally, Levantine fatteh is made with khubz (pita), although any type of flatbread will work. You can even add more taste to your spread by using zaatar bread or a Persian Barbari bread.
If you have any stale or leftover pita, this recipe is a great way to use it!
There’s a hefty quantity of oil in this dish, so for the best flavor, it’s best to use a high quality more virgin olive oil. it would also be delicious with healthy, flavorful pure avocado oil.
Spices And Fragrant Flavors
I use earthy floor sumac and cumin to season the pita, and fresh garlic and tahini for the hummus.
If you choose, you can truly make the hummus without tahini. In its place, alternative an equal quantity of olive oil or creamy almond butter.
I use fresh parsley, but you can use cilantro to give your fatteh a spicy bite.
If you can not find pine nuts, toasted chopped almonds are a good substitute for pine nuts, as are toasted and chopped cashews
Prepare the Chickpeas and Hummus.
Some of the chickpeas will be used for the hummus and the remainder will be kept complete to top the hummus spread.
Even though you’ll be using cooked chickpeas, you’ll simmer them for a couple of minutes with the cumin and barely crushed garlic cloves. This way, they can better absorb those flavors.
Prepare The Chickpeas And Hummus.
Some of the chickpeas might be used for the hummus and the remainder will be kept complete to top the hummus spread.
Even though you’ll be using cooked chickpeas, you’ll simmer them for a couple of minutes with the cumin and slightly crushed garlic cloves. This way, they can better absorb those flavors.
I use a meal processor to make the hummus. if you don’t own a meals processor, you may use an immersion blender or high powered blender.
However, I find that the texture of hummus made in a regular blender tends to be less creamy.
Tear And Toast The Flatbread.
It is almost impossible to rip a round piece of flatbread into even sized pieces. do not concern yourself with that; simply try and maintain them around 1-inch in size.
Pieces smaller than 1 inch tend to either burn in the oven or become soggy inside the fatteh.
Assemble The Fatteh.
This is the fun part! To assemble your fatteh dip, add a layer of the yogurt and hummus spread into the bottom of the dish. Then just layer the other ingredients on top of it.
OR, you can do what I did, and just combine everything together in a bowl and transfer it to a serving dish.
Recipe Notes And Serving Suggestions
For a deep, dippable fatteh, use a small 8 x 8 inch dish. Otherwise, a nine x 13 inch casserole dish works great.
Another serving option is to place the fatteh directly on a serving plate with a side of more toasted pita chips for dipping.
As mentioned in advance, many people enjoy it as a breakfast dish. It’s filled with protein and heart-healthy oil, plus there are options to add meat for even more protein.
It would even be delicious with a side of scrambled eggs for breakfast, or a few Koobideh kebab for dinner.