Fatteh
Layers of toasted flatbread, warm chickpeas and garlicky yoghurt with tahini, finished with pine nuts sizzled in butter or ghee.
What makes it fatteh
- Toasted or fried flatbread, broken into the bowl.
- Chickpeas with a little of their hot cooking water.
- Yoghurt with garlic and tahini; pine nuts sizzled in butter or ghee on top.
Where it comes from
Like fattoush, it takes its name from fatt, crumbling bread — the thrifty dishes that turn yesterday's loaf into something new. Damascus is especially known for it, eaten at breakfast from shops that make little else.
It's built in the bowl just before it's eaten, so the bread on top stays crisp while the bread below soaks up the chickpeas' broth — hot and cool, crunchy and soft together.
How it varies
- Fatteh with meat
- With lamb or chicken, and often rice.
- Aubergine fatteh
- Fried aubergine in place of, or with, the chickpeas.
Be the first here
Start your own fattehNo one here has made fatteh yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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LevantineHummusChickpeas cooked very soft and blended with tahini, lemon, garlic and salt until silky.No one here has made it yet