Entree: Lebanon – Beirut & Coastal Lebanon – فتة ➤ Fatteh (Toasted pita with chickpeas and garlic-yogurt sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 6 pita pockets, torn into pieces (approx. 10 oz / 280 g total)
- 2 (15 oz) cans chickpeas, drained and rinsed (30 oz / 850 g total; approx. 17 oz / 480 g drained)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, divided
- 2 cups (16 fl oz / 475 g) plain full-fat yogurt
- 3 tbsp (45 ml) tahini
- 2 tbsp (30 ml) fresh lemon juice
- 3 garlic cloves, crushed
- 3 tbsp (45 g) unsalted butter or ghee
- 1/4 cup (35 g) pine nuts
- 2 tbsp (30 ml) olive oil (for frying pita, optional)
- 1 tsp (2 g) sumac, plus extra for sprinkling
- 1/4 cup (15 g) fresh parsley, finely chopped
- Freshly ground black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Spread torn pita pieces on a baking sheet, drizzle 1–2 tbsp (15–30 ml) olive oil if desired, and bake 8–12 minutes until crisp and golden. Alternatively, shallow-fry pieces in 2 tbsp (30 ml) olive oil until crisp; drain on paper towels.
2. In a medium skillet over medium heat, warm 2 tbsp (30 ml) olive oil. Add drained chickpeas, 1 tsp (5 g) ground cumin and 1/2 tsp (2.5 g) salt; sauté 4–5 minutes until heated through and slightly toasted. Remove from heat and keep warm.
3. Whisk together yogurt, tahini, lemon juice, crushed garlic and remaining 1/2 tsp (2.5 g) salt until smooth. Taste and adjust lemon, salt or tahini to balance tang and thickness; add 1–2 tbsp (15–30 ml) water if needed to reach a pourable sauce.
4. In a small skillet, melt butter or ghee over medium heat. Add pine nuts and cook, stirring, until pine nuts are golden and butter browns slightly, 2–3 minutes. Remove from heat to avoid burning.
5. To assemble: spread a layer of toasted pita pieces across a shallow serving dish. Spoon warm chickpeas over the pita, then ladle the garlic-yogurt sauce to cover the chickpeas evenly.
6. Drizzle the browned butter and pine nuts over the top. Sprinkle with sumac, chopped parsley and a grind of black pepper. Serve immediately so the top remains slightly crisp and the yogurt stays cool against the warm chickpeas.