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Levantine Fatteh (Crispy Toasted Pita with Warm Chickpeas, Garlic Tahini Yogurt, and Sizzling Pine Nuts)
The beloved celebration dish of the Levant: crisp toasted pita chips layered with warm cumin chickpeas, velvety garlic-tahini yogurt, and sizzling golden pine nuts.
Prep
15 min
Cook
15 min
Total
30 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
4
- Thin pita bread, cut into bite-sized squares3 pc
- Cooked chickpeas, warm with cooking broth400 g
- Plain whole milk yogurt400 g
- Tahini paste3 tbsp
- Garlic cloves, crushed2 clove
- Fresh lemon juice2 tbsp
- Pine nuts40 g
- Butter or clarified ghee30 g
- Ground cumin1 tsp
- Salt1 tsp
Preparation Steps
1
Preheat oven to 190Ā°C. Bake pita squares for 8-10 minutes until golden and crisp. Layer on the bottom of a deep serving platter.
10 min timer
2
Warm chickpeas with cumin, salt, and 4-5 tbsp broth; spoon hot chickpeas and broth over crispy pita to partially soften it.
5 min timer
3
Whisk yogurt, tahini, crushed garlic, lemon juice, and salt into a silky sauce; spread over chickpeas. In a small pan, sizzle pine nuts in butter for 2 minutes and pour bubbling hot over the yogurt. Serve immediately.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
16g
Carbohydrates
46g
Fat
20g
Allergens
GlutenMilkSesame SeedsNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
