Fatteh
Toasted pita chips covered in a creamy yoghurt-tahini sauce, this delectable snack from Syria is a sure hit in any middle Eastern spread.
Ingredients
- 3 pita breads Syrian or Lebanese style
- 1-3 tbsp olive oil
- 500 mL cooked chickpeas
- 2 tbsp pine nuts
Sauce
- 250 mL plantbased yoghurt
- 3 tbsp tahini
- 2 cloves garlic
- ½ lemon, juice from
- ½ tsp cumin
- pinch salt
Instructions
- Cut the pita into strips, ~3 x 8 cm.
- Place the pita strips on a baking tray, drizzle with olive oil. Toss to coat.
- Toast in the oven at 180°C (~350°F), 5-10 min. Flip once or twice during toasting.
- Toast the pine nuts in a dry pan.
- Heat the chickpeas in boiling water for 5 minutes. Strain.
- Whisk together yogurt, tahini, cumin, lemon juice, salt and pressed garlic.
Assembly
- Spread the pita chips on a serving dish or plate in a single layer.
- Cover in the heated chickpeas.
- Drizzle with the yogurt sauce.
- Sprinkle with pine nuts.
- Optional: decorate with some olive oil, paprika, and parsley.
- Serve immediately.