Fetteh Recipes

EASY LEBANESE FATTEH WITH CHICKPEAS

Steps:

• Tear the Lebanese flatbreads into bite size pieces and deep fry until just golden, avoiding browning them too much. Drain on kitchen towel and set aside
• Toast the pine nuts in a heavy non stick pan until golden, set aside
• In a pot, heat the chickpeas with their water, topping up with boiling water if necessary so they are covered by at least an inch for around 5 minutes
• In a wide mixing bowl, crush the garlic cloves with the salt
• Add the yoghurt, lemon and tahini as well as the chickpeas with a slotted spoon
• Stir well, taste and if necessary adjust the lemon/salt or add a few tablespoons of the water to loosen the sauce
• Heat the butter in a small pot on low heat until it starts to foam and turn golden brown. Turn off the heat and set aside
• You are now ready to assemble your fatteh. Prepare a large serving plate or individual plates and add the bread croutons as a base
• Ladel on some of the yoghurt tahini chickpea sauce on top
• Scatter with pine nuts and drizzle on the brown butter
• Serve immediately

FETTEH

Steps:

• 1. Soak chickpeas for at least 12 hours, in a large bowl with tap water. Switch the water at list once during that time.
• 2. Wash thoroughly and cook until soft (about 1/2 hour in a pressure cooker or 1-1.5 hour in a regular pot, with 1/2 tsp baking soda).
• 3. Toast the pitas until it fully crisps - if they are very flat it should be easy. If they are a bit thicker, cut every pita into two "circles" and go over it with a rolling pin until it's 2-3mm thin.
• 4. Roast the cashew/pine nuts in a pan.
• 5. Lightly warm the yogurt - be careful, because if heated too long it could loose it's consistency.
• 6. Filter and split the chickpeas into two small bowls, while still hot. Break the pitas into small pieces (but not too small) and mix with the chickpeas. Add some salt and cumin.
• 7. Poor the yogurt into the bowls, add the pinenuts/cashew and a little lemon juice and olive oil. Eat while still warm.