Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, fatteh - chickpeas with yogurt. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Fatteh - Chickpeas with yogurt is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Fatteh - Chickpeas with yogurt is something that I’ve loved my whole life. They are nice and they look fantastic.
I've only just discovered fatteh - a Levantine dish of crumbled, toasted pita covered in warm chickpeas and cool, tangy yogurt sauce - but I'm in love. Lebanese Chicken Fatteh includes chickpeas, toasted pita bread (I toss it with some olive oil, thyme, salt and pepper), shredded chicken (cooked with mediterranean spices), toasted pine nuts (or toasted almonds), and fresh chopped parsley. Then I pour warm garlicky yogurt sauce on top of it and it's.
To get started with this recipe, we must prepare a few components. You can cook fatteh - chickpeas with yogurt using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fatteh - Chickpeas with yogurt:
- Make ready 1 can chickpeas
- Prepare pieces Crispy flatbread
- Make ready For the sauce
- Take 200 g yogurt
- Take 3 tbsp tahini (sesame paste)
- Get 1 squeeze lemon juice
- Take 1 crushed garlic clove
- Make ready Salt
- Make ready Cumin
- Prepare 1 bit of the water you use to boil the chickpeas
- Take For the toppings
- Make ready 2 tbsp butter
- Take pine nuts, shredded almonds, cashew
- Get Paprika and cumin
This is a recipe for a traditional fatteh (fatte). In this Lebanese version from chef Fouad Kassab's mother Isabelle, brown butter tops a layered dish of baked pita and chickpeas tossed with spiced yogurt. Lucky for us, Eyad agreed to an interview. I thought I'd let him speak for himself, and for the dish I'm sharing today: Fatteh, layers of toasted pita with cumin-fried chickpeas, garlicky tahini yogurt, and ghee-toasted pine nuts.
Instructions to make Fatteh - Chickpeas with yogurt:
- Rinse the chickpeas then boil them until cooked
- Put the flatbread pieces in the oven until crispy
- Mix the yogurt sauce ingredients and add some of the water you used to boil the chickpeas in to make the mixture a bit liquidy (but still creamy)
- Spread the chickpeas in an oven dish and then put the crispy bread on top
- Melt some butter in a saucepan/pan and fry the nuts
- Pour the yogurt over the chickpeas and bread then drizzle the nuts and butter on top with a pinch of paprika and cumin (i slightly burnt the nuts but that’s fine)
Eyad wrote to me from airports in Berlin and Istanbul, traveling home from. This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt. Top with parsley, cashew mixture (along with butter), and ¼ cup mint. This dish is known as fatteh in the Levant, where it often is eaten for breakfast. It's a way to turn stale pita bread into a hearty meal.
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