Photo by Sunny Little Kitchen
This traditional dish home to Palestine, Lebanon, and Syria is very versatile; it is often prepared with chickpeas but can be substituted with eggplant, chicken, and more!
You will need:
- 2 cans of Probios Chickpeas, drained and rinsed
- ½ kilo of yogurt
- 3 cloves of garlic, peeled, chopped and mashed with salt
- 2 tbsp of Probios White tahini
- 4 cups of pita bread, cut into croutons and fried
- 3 tbsp of pine nuts fried in oil or butter (optional, can be replaced with almonds)
- 1 tsp cumin (or to taste)
- 1 tsp of red Aleppo pepper (or to taste)
- Pomegranate seeds, to garnish each plate
- Add the chickpeas to a saucepan, add water to cover and simmer for 30 minutes (or until super tender). You may add some spices to the water if desired like cinnamon, a bay leaf, an onion, or some peppercorns. When the chickpeas are nice and tender and the water has almost evaporated, mash them a little using a potato masher, leaving some whole.
- Mix the yogurt with the mashed garlic and tahini, and taste; adjust seasoning.
- To assemble the fatteh, in a bowl sprinkle some pita croutons, add a couple ladles of chickpeas and a couple ladles of yogurt sauce; sprinkle with some cumin and Aleppo pepper (or present alongside the dish). Garnish with pomegranate and fried nuts and more croutons if desired. Serve warm right away.