Lebanese layered bread, chickpeas, and yogurt dish — a magnificent mezze centerpiece.
Fatteh is a stunning, layered Lebanese dish of crispy toasted or fried pita bread, warm chickpeas, tangy garlicky yogurt sauce, and a topping of toasted nuts, pomegranate seeds, and fresh herbs. It's a celebratory dish eaten at breakfast, brunch, and as a mezze showstopper. Each bite is a contrast of textures — crunchy, creamy, chewy, and saucy.
Serves 6
Brush pita pieces with oil and bake at 180°C for 10 minutes until golden and crispy.
Warm drained chickpeas in a saucepan with a little water, salt, and a pinch of cumin.
Mix yogurt with garlic, tahini, lemon juice, and salt until smooth.
Layer pita in a large dish, top with chickpeas, pour yogurt sauce over everything, then top with pine nuts, pomegranate, parsley, and a drizzle of olive oil and paprika.
Assemble just before serving so pita stays crunchy.
Add a ladle of chickpea cooking liquid over pita first to soften slightly.
Add shredded chicken for a heartier version.
Drizzle with tamarind sauce for tanginess.
Best assembled fresh. Components can be prepared ahead.
Fatteh dates to medieval Arab cuisine and is a prized dish across Syria, Lebanon, and Egypt, each with regional variations.
Prepare all components separately, then assemble just before serving.
Per serving (400g) · 6 servings total
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