Monday, June 28, 2010


Fatteh is served for breakfast in Syria, in restaurants and at home. It's filling and delicious and creamy and tangy, and a great way to use up stale pita. My family had a hard time finding a recipe that sounded like what we had eaten, but this tasted just right.

1 1/2 cups greek yogurt
1/2 cup tahini
juice of 1/2 a lemon
3-4 cloves garlic, minced
2/3 cup water
salt, to taste

large can chickpeas (1 lb 13 oz)
3-4 pitas, toasted
3 Tblsp. butter, browned
toasted pine nuts
aleppo pepper

In a large bowl, combine the yogurt, tahini, lemon, garlic, salt and water.

Tear the pitas into bite-sized pieces and layer in a deep casserole dish with the chickpeas.

Pour the sauce over the pita and chickpeas.

In a small saucepan, brown the butter. Pour over the chickpeas, and top with toasted pine nuts and aleppo pepper, or paprika.

Bake for ten minutes at 300 degrees and serve warm.

1 comment:

  1. In Syria, they will vary up the nuts depending on what's available. Toasted almonds &/or cashews are delicious too. Also, you can make fatteh with chicken, lamb, or even lisanat (tongue).