Syrian Fatteh

Short Description

Syrian fatteh is a comforting layered dish of crispy pita bread, tender chickpeas, and a creamy yogurt-based sauce enriched with tahini, garlic, and lemon. Finished with warm ghee and toasted nuts, it is a hearty and flavorful traditional Levantine meal.

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Why You’ll Love This Recipe

• A delightful combination of textures: crispy bread, soft chickpeas, and silky yogurt sauce.

• Quick to assemble when ingredients are prepped ahead.

• Made from simple, wholesome pantry staples.

• Perfect for breakfast, brunch, or a light dinner.

• Easily adaptable with various toppings or spices.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pita bread or khubz, cut or torn into bite-size pieces

• Cooked or canned chickpeas

• Plain yogurt (whole-milk or Greek)

• Tahini

• Garlic cloves

• Lemon juice

• Ground cumin

• Salt

• Ghee or butter

• Pine nuts or other nuts for garnish

• Optional: paprika, Aleppo pepper, or fresh parsley

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Directions

1. Prepare the bread – Toast or fry pita pieces until golden and crisp.

2. Cook the chickpeas – If using dried chickpeas, soak and cook until tender; if using canned, heat gently with garlic, cumin, and salt, reserving some cooking liquid.

3. Make the yogurt sauce – Whisk yogurt with tahini, minced garlic, lemon juice, and salt until smooth.

4. Toast the nuts – In a small pan, toast pine nuts in ghee or butter until golden and aromatic.

5. Assemble – Layer crispy bread, chickpeas (with a little cooking liquid), and yogurt sauce.

6. Finish – Drizzle the hot nut-infused ghee over the top, sprinkle with parsley and paprika, and serve immediately.

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Servings and Timing

• Servings: approximately 6

• Prep time: 45 minutes

• Cook time: 30 minutes

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Variations

• Add roasted eggplant or zucchini for extra vegetables.

• Replace pine nuts with almonds or walnuts for a different crunch.

• Use olive oil instead of ghee for a lighter option.

• Swap yogurt with plant-based yogurt for a vegan version.

• Add ground lamb or shredded chicken for a heartier meal.

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Storage/Reheating

• Best served fresh to maintain crisp bread texture.

• Store components separately in the refrigerator for up to 3 days.

• Reheat chickpeas and bread separately; assemble just before serving.

• Avoid reheating yogurt sauce to prevent separation—use it cold or at room temperature.

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FAQs

1. Can I use canned chickpeas?

Yes. Canned chickpeas save time—just heat them with seasonings before use.

2. What if I don’t have tahini?

You can omit it or replace it with a little sesame oil for flavor.

3. Can I bake the pita instead of frying?

Yes. Brush lightly with oil and bake until crisp for a healthier option.

4. Is ghee necessary?

Ghee adds a rich flavor, but you can use olive oil or butter instead.

5. Can I make it ahead?

Prepare the bread, chickpeas, and sauce separately; assemble right before serving.

6. How do I keep bread from getting soggy?

Add chickpeas and yogurt sauce just before serving.

7. Can I make this vegan?

Yes, use plant-based yogurt and oil instead of ghee.

8. What spices can I add besides cumin?

Paprika, sumac, or Aleppo pepper all work well.

9. Is Syrian fatteh served hot or cold?

It’s usually served warm with room-temperature yogurt sauce.

10. Can I use other legumes instead of chickpeas?

Lentils or fava beans can work, though chickpeas are traditional.

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Conclusion

Syrian fatteh is a beloved dish that balances warmth, creaminess, and crunch in every bite. Its flexibility allows you to tailor it to your taste, making it a perfect choice for casual meals or special gatherings. Fresh, flavorful, and deeply comforting, it’s a true taste of Levantine tradition

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