Levantine Fatteh

Ingredients

• 2 pita bread (cut into small squares and fried until crispy)
• vegetable oil (for frying the pita)
• 1 cup chickpeas (cooked or canned, drained)
• 1 tbsp tomato paste
• 1 tsp pomegranate molasses
• salt (to taste)
• 1 cup Greek yogurt
• 1 clove garlic (minced)
• 1 tsp lemon juice
• 1 tbsp tahini (optional)
• fresh parsley (chopped for garnish)
• pomegranate seeds (for garnish)

Steps

1. 1

   Cut the pita bread into small squares and fry them in hot oil until they are golden brown and crispy. Set aside.

2. 2

   In a small pan, prepare the tomato gravy by combining the chickpeas, tomato paste, pomegranate molasses, and salt with a splash of water. Simmer until thickened.

3. 3

   In a separate bowl, prepare the yogurt sauce by mixing the Greek yogurt with minced garlic, lemon juice, a pinch of salt, and tahini if using.

4. 4

   To assemble, place a layer of the crispy fried pita at the bottom of a serving dish.

5. 5

   Top the pita with the warm tomato and chickpea gravy.

6. 6

   Spread the creamy yogurt mixture over the gravy layer.

7. 7

   Garnish with fresh parsley and pomegranate seeds before serving immediately while the pita is still crunchy.

Notes

Fatteh is best served immediately after assembly to prevent the pita from becoming too soggy. You can also add toasted pine nuts or almonds for extra crunch.

Nutrition per serving

• appetizer
• vegetarian
• middle eastern
• breakfast
• brunch
• easy
• pita
• chickpeas