Fully Loaded Fatteh
Serves 2 – 4 (2 if served as a main, 4 if served with other accoutrements)
2 – 3 flatbreads or pitas
1 tbsp each of sweet paprika, za’atar and cumin
1 c cooked or canned chickpeas
1 garlic clove, crushed
1 c whole Greek or other thick yogurt
1 tbsp tahini
1 tsp honey
Juice of 1/2 lemon
2 tbsp butter at room temperature
1/4 c pine nuts
Salt and pepper
- Toast the flatbread/pita: Preheat the oven to ~ 225F/100c. On a baking sheet lined with parchment paper, place the flatbreads/pitas and sprinkle the za’atar, paprika and cumin more or less separately. i.e. if you have 3 pitas, sprinkle one with za’atar, one with paprika and one with cumin. It doesn’t need to be exact but don’t mix them too much so you end up with different flavored pieces. Drizzle with a dash of olive oil and spread the oil on the herbed pitas with a brush or your fingers. Toast in the oven until lightly browned and crisp. Set aside to cool.
- Make the yogurt: In a bowl, combine the garlic and a dash of sea salt. Mash the crushed garlic into the salt. Then add the lemon juice, honey, and tahini, and combine. Add the yogurt and combine until smooth. You can add a dash of pepper here if you’d like. Set aside.
- When the pitas have cooled, break them up into cracker-size pieces and place them on the plate you will be serving the fatteh. Then layer the chickpeas on top (be sure they aren’t wet or watery).
- Channel your inner time management skills for the next step. You want to add the yogurt layer on top of the chickpeas now but you also want to be ready to make the pine nuts so the yogurt isn’t making things soggy, so in the meantime heat a skillet to medium high heat and toast the pine nuts. Keep an eye on them so they do not burn.
- When the pine nuts have just turned color, add the butter to the skillet and roast the pine nuts in the butter until it turns brown which should only take a minute or two. When the butter is brown add the pine nuts and browned butter on top of the yogurt layer and serve.