Fatteh
Fatteh is a peasant style, layering dish, full of flavour and texture. This version is the traditional chickpea recipe and is popular on the Lebanese breakfast table particularly in Tripoli and Beirut.
It also makes an excellent side dish as part of a spread and is really easy to whip up with most ingredients in your pantry and fridge.
Ingredients 12
200 g chickpeas, raw, soaked overnight
2 tsp bicarb soda, divided
3 loaves lebanese bread, cut into small pieces
2 cups canola oil, for frying
2 tbsp ghee
1⁄4 cup pine nuts
2 garlic cloves, medium, crushed
2 cups Greek yogurt
3 tbsp tahini, heaped
1 lemon juice
salt, to taste
ground cinnamon, for sprinkling
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Method 8
Soak raw overnight with plenty of water and 1 tsp . Next day, rinse thoroughly, boil in fresh water, skim foam, add another 1 tsp bicarb soda, reduce heat, cover, and cook for approximately 45 minutes until tender but whole. (Skip to next step if using canned chickpeas).
In a mixing bowl, crush with salt. Add , , , and 1 cup water. Stir until smooth, creamy, and slightly runny. Taste and adjust flavor. Set aside.
Cut into small pieces. Heat in a nonstick pan, fry bread pieces until crunchy and browned.
Lay fried bread on a flat serving plate with raised sides. Season with salt.
With a slotted spoon, scoop hot boiling (with some cooking liquid) and scatter over the . Let the bread soak up some chickpea liquid.
Top the with the yogurt mixture, spreading it around to cover.
Sprinkle ground cinnamon on top of the yogurt layer.
In a small fry pan, heat 2 tablespoons of and fry (or slivered almonds) until golden brown. Scatter nuts and hot ghee over so it sizzles.
Sunday Kitchen's tips
A great way to store freshly boiled chickpeas is in the freezer in bags or containers with a ladle of the water they were boiled in. To use, simply defrost and add to a small pot and bring to a boil to reheat.
