Experience the Flavors of the Middle East with Authentic Fatteh
Breakfast is often the most overlooked meal when exploring international cuisines. We tend to focus on the grand dinner dishes, neglecting the humble morning bowls. But what if I told you there’s a traditional Middle Eastern breakfast dish that’s both comforting and delicious, with rich flavors and a global impact?
Supporting a Great Cause
I recently had the opportunity to contribute to the #CookForSyria campaign, which raises funds for UNICEF. I wanted to create a recipe that stays true to its Middle Eastern roots, using ingredients easily accessible worldwide. This dish is a gem, and by making it, you’ll be supporting a wonderful cause.
What is Fatteh?
Fatteh is a traditional Middle Eastern breakfast dish made with basic ingredients. It’s a comforting, rich, and complex meal that’s surprisingly easy to prepare. With just a handful of ingredients, you’ll be able to experience the authentic flavors of the Middle East.
Serves 2
Ingredients:
- 2 pitta breads
- 2 tbsp olive oil
- 4 tbps light tahini
- 4 tbps Greek yoghurt
- 2 clove garlic, minced
- Juice of one lemon
- Pinch salt
- 80g pine nuts
- ½ 15oz can of chickpeas
- ½ stick butter, melted
- 1 tsp ground cumin or paprika
- Handful of fresh parsley
Preparing Fatteh
Toasting the Pitta
Preheat your oven to 400F. Chop one of the pitta breads into 2cm squares and toss in olive oil. Place on a baking tray and toast for 15 minutes until the edges start to brown.
Assembling the Dish
Rip the second pitta into small chunks and lay them in your serving bowls. In a bowl, mix together tahini, yoghurt, garlic, lemon juice, salt, and slowly add 50ml of cold water. The mixture will thicken and lighten in color. Add more water if desired.
Toasting Pine Nuts
In a dry pan on medium heat, toast the pine nuts until golden brown. Continuously jiggle the pan to prevent burning. Remove from heat once toasted and allow to cool.
Finishing Touches
Drain and rinse the chickpeas and scatter over the ripped pitta. Top with dollops of the tahini yoghurt mixture. Add the toasted pitta on top and garnish with cumin and chopped parsley. Finally, spoon over the melted warm butter and enjoy!
Top Tip:
If you have leftover chickpeas, roast them with spices of your choice, such as paprika or curry powder, for a delicious crunchy snack. Alternatively, freeze them in an airtight container for later use.
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