Entree: Syria – Euphrates Valley – فتة حمص ➤ Fattet Hummus (Layered chickpeas and toasted pita baked with yogurt and tahini, finished with spiced lamb and toasted pine nuts)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 3 cups (495 g) cooked chickpeas
- 8 oz (225 g) pita bread, torn into 1-inch (2.5 cm) pieces
- 1/2 lb (225 g) ground lamb
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 1 cup (240 ml) plain Greek yogurt
- 1/4 cup (60 ml) water
- 1/3 cup (80 g) tahini
- 2 tbsp (30 ml) lemon juice
- 2 cloves (6 g) garlic, minced
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (30 g) pine nuts
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) salt, divided
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) sumac, for garnish
- 1/4 tsp (1 g) ground cinnamon (optional, for lamb)

Instructions

1. Preheat the oven to 375°F (190°C). Spread torn pita pieces on a baking sheet, drizzle 1 tbsp (15 ml) olive oil, and bake until crisp and golden, about 8–10 minutes. Remove and set aside.
2. Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add sliced onion and cook until golden and soft, about 8–10 minutes. Remove half the onions for garnish.
3. Add ground lamb to the skillet with the remaining onions, 1/2 tsp (3 g) salt, 1/2 tsp (1 g) pepper, 1 tsp (2 g) ground cumin and 1/4 tsp (0.5 g) cinnamon (if using). Cook, breaking up the meat, until browned and cooked through, about 8 minutes. Stir in 1 tbsp (15 ml) water if mixture seems dry. Remove from heat.
4. Whisk together yogurt, tahini, lemon juice, minced garlic, remaining 1 tbsp (15 ml) olive oil, and 1/4 cup (60 ml) water until smooth. Season with remaining 1/2 tsp (3 g) salt and adjust lemon to taste.
5. In a large shallow baking dish, layer half the toasted pita, then half the chickpeas, spooning half the yogurt-tahini sauce over the chickpeas. Repeat with remaining pita, chickpeas, and sauce so the final layer is saucy.
6. Scatter browned lamb and reserved caramelized onions evenly over the top. Dot with butter and sprinkle pine nuts over the dish.
7. Bake in the preheated oven 12–15 minutes until heated through and edges bubbling. Remove and let rest 5 minutes.
8. Garnish with chopped parsley and a dusting of sumac. Serve hot, scooping layers to include bread, chickpeas, yogurt, and lamb.