Lebanese-Style Fatteh

A warm, creamy, crunchy, and flavorful Levantine dish that's perfect on its own or topped with a hearty protein of your choice.

Ingredients

For the Pita Chips

• 6 thin pita breads (or 12 halves if thick, split apart)

• Olive oil

• Sea salt

For the Chickpeas

• 1 (15 oz) can chickpeas, drained and rinsed

• Water (enough to cover)

• Juice of 1 lemon

• ½ tsp ground cumin

• Kosher salt, to taste

For the Yogurt Sauce

• 1½ cups plain yogurt (full-fat)

• 2–3 tbsp tahini

• 1–2 garlic cloves, grated or finely minced

• Juice of ½–1 lemon

• Kosher salt, to taste

• Water, as needed to loosen

For the Pine Nuts

• 2–3 tbsp pine nuts

• 1 tbsp extra virgin olive oil

Aleppo Pepper Garlic Oil

• ½ cup extra virgin olive oil

• 2–4 garlic cloves, chopped

• ⅓ cup Aleppo pepper (alternative: cayenne)

Optional Toppings

• Cooked chicken, beef, lamb, or lamb kibbeh

• Cilantro

Instructions

1. Bake the Pita Chips

Preheat your oven to 375°F (190°C). Cut the pita into bite-sized squares. Toss them with olive oil and sea salt. Spread them out on a baking sheet in a single layer and bake for 12–15 minutes, until golden and crispy.

2. Simmer the Chickpeas

In a saucepan, combine the chickpeas with enough water to cover, lemon juice, cumin, and a generous pinch of kosher salt. Simmer for about 15 minutes. Drain before assembling.

3. Prepare the Yogurt Sauce

In a mixing bowl, whisk together the yogurt, tahini, garlic, and lemon juice. Season with a big pinch of kosher salt. The sauce should be creamy but pourable—add water a tablespoon at a time if it's too thick. Let it sit at room temperature while you prepare the other components.

4. Toast the Pine Nuts

In a small skillet, heat olive oil over medium. Add the pine nuts and toast for 2–3 minutes, stirring constantly, until they turn light amber. Remove immediately to prevent burning—they go fast!

5. Make the Aleppo Garlic Oil

In a small skillet or saucepan, heat the olive oil and chopped garlic over medium heat. Cook until the garlic just starts to turn golden. Stir in the Aleppo pepper and let it sizzle for 10–20 seconds, then turn off the heat. Let the oil cool to room temperature. Store any leftover oil in an airtight container.

6. Assemble the Fatteh

On a large serving platter, layer:

• Half the crispy pita chips

• Half the chickpeas

• Half the yogurt sauce
  Repeat with the remaining pita, chickpeas, and sauce.

Top with roast eggplant or any cooked meat if using.

7. Garnish and Serve

Drizzle the warm toasted pine nuts and the Aleppo pepper garlic oil generously over the top. Garnish with cilantro and a little drizzle of olive oil.

Serve immediately while the textures are still fresh and crisp!