Fatteh (Toasted Pita With Yogurt Sauce)

Name: Fatteh (Toasted Pita With Yogurt Sauce)
Total time: 25 min
Yield: 4 serving
Ingredients: 2 rounds pita bread; 340 g Greek style yogurt; 400 g chickpeas; 2 tablespoon pine nuts; ½ teaspoon ground cumin; 2 garlic cloves; 1½ tablespoon olive oil; Olive oil spray; ¼ teaspoon fine salt; 5-6 prigs flat leaf (continental) parsley; 5-6 mint leaves; ½ lemon

User Reviews

5.0

3 reviews

Excellent

Total Time
25 mins
Servings
4
Calories
317 kcal
Course
Appetizer
Cuisine
Middle Eastern

Fatteh (Toasted Pita With Yogurt Sauce)

Zara Shaw

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Fatteh is a crispy pile of golden brown, toasted pita bread with warm chickpeas then covered with garlicky yogurt and fried pine nuts sprinkled with fresh herbs.

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Ingredients

Servings

2 rounds pita bread (mine totalled 170g/8oz)
340 g Greek style yogurt (I used low fat)
400 g chickpeas (garbanzo beans) picked and rinsed
2 tablespoon pine nuts
½ teaspoon ground cumin
2 garlic cloves crushed
1½ tablespoon olive oil divided
Olive oil spray (optional)
¼ teaspoon fine salt plus more to taste
5-6 prigs flat leaf (continental) parsley finely chopped
5-6 mint leaves finely chopped
½ lemon to serve

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Instructions

Preheat the oven to 200c/390f.
Split the pita bread in half using the pocket in the middle.
Spray both sides of each piece of pita with olive oil spray, then cut into pieces and spread onto a baking tray. Season lightly with salt.
Combine chickpeas and ground cumin with a pinch of fine salt, then spread onto another baking tray.
Spread chickpeas onto another baking tray. Place both trays in the oven to bake.
Place both trays in the oven and bake for 5 - 6 minutes, or until pita is golden brown and chickpeas are warmed through.
Meanwhile, in a small saucepan heat 1 tablespoon of olive oil over low heat and fry pine nuts (stirring frequently) until golden, then pour pine nuts into a bowl and set aside.
Add remaining olive oil to the same saucepan then add garlic and fry lightly for 30 seconds then mix in yogurt and salt, stirring to heat through.
To assemble, place the toasted pita in the base of a large bowl or serving plate, layer over the chickpeas, then spoon over the warm yogurt. Finally, top with pine nuts, squeeze over lemon juice, scatter over parsley and mint then serve immediately.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
If you don't have olive oil spray, you could lightly brush the pita with olive oil instead.
The pita does not take long to cook - be warned!
I like to make enough toasted pita bread so there is enough to serve on the side too.
Because we are toasting the pita it's ok if it is a bit stale too. Yay!
This dish is best made just before serving. The pita will start to soften as soon as it's combined with the yogurt.