Fatteh is a popular Middle Eastern dish originating from Syria, which traditionally consists of toasted flatbread, chickpeas and yoghurt. I was first introduced to it at a local Lebanese restaurant and it has been one of my top favourite Middle Eastern dish ever since.
There are many variations of this dish, and this is my own modified version of the recipe. You can use fresh chickpeas instead of canned ones if you prefer, but I used canned ones for the purpose of convenience. It is an easy dish to prepare, which can be ready in a matter of minutes. It is usually served for breakfast, or as an appetizer.
1 pita bread
1 can (400g) chickpeas
1 ½ tablespoons pine nuts
1 clove garlic, crushed
¾ cup plain Greek yoghurt
1/4 cup of chicken stock liquid
¼ teaspoon salt
A pinch each of cumin powder, sumac powder, coriander powder, nutmeg powder, and ground black pepper
Extra virgin olive oil
Preheat oven to 180°C for 5 minutes.
Spread 1 Tablespoon of olive oil evenly onto pita bread.
Toast the pita bread in the oven for 11 minutes until it becomes crisp and brown.
Heat a teaspoon of olive oil in a frying pan. Fry pine nuts for about 1 minute until golden brown. Set aside.
Mix yoghurt, chicken stock, garlic, salt and spices together in a small bowl.
Break the pita bread into small bite-sized pieces and arrange them onto the bottom of a medium serving dish.
Transfer chickpeas into a microwave-save bowl with the liquid. Heat on HIGH for 2 minutes; drain liquid.
Place the warm chickpeas on top of the bread pieces.
Pour the yoghurt mixture evenly onto the chickpeas.
Top with pine nuts, a sprinkle of sumac, and a drizle of olive oil.