This Fatteh is a delicious combo of flavors made with tahini yogurt sauce, spiced chickpeas, smashed peppery potatoes, paprika eggplant, poms and crispy pita bread!
It’s only normal for me to love this Lebanese Vegetarian Fatteh that feels like Indian chaat, but so different too.
I’ve learnt a few dishes from my neighbor: shish barak and this Lebanese fatteh, my top favorites. A generous lady with five kids, always made it a point to share special dishes, and this was one that I gobbled up. The holidays makes me miss her more, it was lively with kids playing in the yard, the screams, lights and action. After they moved, I kept in touch with them for few years, then life happened. Her food and warm personality will always be close to my heart.
Lebenese Fatteh special dish made by combining pieces of toasted or deep fried pita with chickpeas, numerous other ingredients. The name of the dish means to tear into small pieces, referring to the process of tearing the flatbread. Fatteh is usually consumed for breakfast or in the evening as the main dish. There are multiple recipes to make vegetarian fatteh and I’ve pretty much combined it all. The Egyption Fatteh has rice and tomato sauce, equally delicious.
This is my take on the authentic fatteh, and I love it. So, the purist police don’t come at me:).
How to make this easy fatteh recipe
- The recipe is that it uses leftovers, use whatever you have on hand to make this.
- Don’t mix the ingredients until ready to serve. While it’s ok to mix the dry ingredients like the chickpeas and potatos and eggplant, be sure to leave the yogurt on the side or mix right before serving. And always leave the toasted/fried pita on the side so it stays crisp.
- Make sure to sweat the eggplant with salt and dry out before frying or baking.
- Mix tahini with the yogurt to add more creaminess to it. Tahini is often added to the yogurt to thicken it and add a nutty taste and creamy consistency.
Lebanese Fatteh
This is an inspired dish, add your own twist of veggies. This easy fatteh recipe has chickpeas, eggplant and potatoes which is not traditional, but I like how hearty it is. You can add grilled chicken too. Add more or less of the yogurt sauce.
My love for Middle Eastern Food is quite well known to my OG followers.
I used bread to make the pita chips and air fryed everything.
If you make this easy fatteh recipe/Lebanese fatteh, make sure to tag me on social media at #foodfashionparty.
- 5 whole wheat pita, cut to small squares
- 2 15 oz cans chickpea, rinse thoroghly
- 1 tbsp olive oil
- 1 tsp cumin seeds
- ½ tsp paprika
- 10 mini potatoes
- Any flavorless oil
- 1 long aubergine/eggplant
- spritz of oil
- paprika
- pomegranate
- Salt
- Pepper
- 5 garlic, finely chopped
- 1 cup yogurt
- 4 tbsp sour cream or mayonnaise
- ⅓ cup tahini
- salt
- ¼ tsp pepper
- 1 tsp sugar
- ⅓ cup warm water
- In a baking try, add the pita squares, spray some oil, pepper and toss. Bake it at 350 for 10 minutes in an air fryer or oven.
- Take pan, add olive oil, cumin seeds and add the chickpeas. Sprinkle some paprika and salt, toss it. Set aside.
- Boil the baby potatoes for about 15 minutes until it is fork tender. Take it out and smash it with the back of a glass or ladle. Toss them in oil, salt and pepper. Bake it at 400 degrees for about 15 minutes, turn it and bake and crisp for another 10 minutes. SEt aside. If you want to pan fry it until crisp, that works too. Cut large cooked potatoes in quarters, smash and pan fry until crisp
- Thinly slice the aubergine, spray with some oil, salt and paprika. Bake it at 400 degrees for 15 minutes or use the air fryer at 360 for 10 minutes.
- In a bowl, add the garlic, yogurt, sour cream or mayo, tahini, salt, pepper, sugar and water. Mix it well and set aside.
- Take a large serving plate or fancy bowl. Add the pita chips, chickpeas, potatoes, aubergine, yogurt sauce, top it with poms, Garnish with parsley or chives and toasted pita, if you desire. Serve immediately.
