Authentic Fatteh

If you want an extra flavorful yogurt topping for this fatteh, try swapping it with my homemade Labneh.

Instructions

Step 1

Let's start by setting the oven to 350°F (180°C) in fan mode.

Slice the pita bread as to separate the two halves. Then, cut or shred the pita in smaller squares or triangle shapes (slightly bigger than tortilla chips, to give you an idea).

Toss the bits of bread with the given oil and spices until evenly coated.

Then, place the bread in the preheated oven and cook for 10 minutes - 5 minutes per side.

Now is also a good time to toast the seeds if you don't already have them at hand. You can do so in the oven while it's still hot, or in a skillet.

Step 2

Meanwhile, let's work on the meat layer.

If you are using canned corned/salted beef, discard any juices in the tin and do not add any additional salt during cooking.

Slice your chosen meat thinly and add to a preheated skillet with the oil, crushed garlic and spices. Add salt and pepper if needed and according to taste.

Cook on high temperature until the meat gets slightly charred and crispy.

Once ready, remove from the heat and let it cool to room temperature.

Step 3

Next, let's work on the yogurt mixture.

Toss the canned chickpeas in the skillet with the oil, the crushed garlic and the parsley.

Cook them for 3-5 minutes on high heat, just enough for them to soak in the seasoning.

Now, let them cool down to room temperature and mix them with the yogurt and lemon juice.

Step 5

Now that everything is ready, bring all the ingredients to the table in different pots and let your guests assemble the fatteh to retain maximum crunchiness!

The order is like this:

1. bread at the bottom;

2. then a sprinkle of beef on top

3. a splash of yogurt and chickpeas mix;

4. and finally the toasted seeds mix and fresh parsley.

Enjoy!

Goes well with

Fatteh is a classic Lebanese breakfast, but you can also serve it as part of a mezze platter. When serving it as a starter, I like to pair it with eggplant-based dishes such as my Lebanese eggplant salad and the ever-classic baba ganoush.

FAQ

What is Lebanese Fatteh?

Lebanese Fatteh (pronounced fah-tuh) is a layered dish made with toasted or fried bread pieces, chickpeas, yogurt sauce, and various toppings. The word "fatteh" comes from the Arabic word for "crumbs," reflecting the use of leftover bread. It's a versatile dish enjoyed for breakfast, brunch, or as a light meal.

What does Lebanese Fatteh taste like?

Lebanese Fatteh offers a delightful combination of textures and flavors. The crispy bread contrasts with the creamy yogurt sauce and the flavorful meat or chickpea toppings (or both!). The tangy lemon juice and fragrant herbs add brightness, while the toasted nuts provide a nutty richness.

What are the typical ingredients in Lebanese Fatteh?

• Bread: Pita bread is most commonly used, toasted or fried until crisp.

• Chickpeas or meat to add protein and heartiness.

• Yogurt Sauce: A creamy sauce made with yogurt, sometimes thinned with water or milk. Garlic and lemon juice are common additions. You can add a splash of tahini for a richer flavor.

• Toppings: Fresh parsley, toasted pine nuts, and sometimes fried onions add pops of flavor and texture.

Are there different variations of Lebanese Fatteh?

Absolutely! Fatteh is a great way to use leftovers. Here are some popular variations to my classic beef fatteh recipe:

• Fattet Djej (Chicken Fatteh): Shredded cooked chicken is layered with the other ingredients.

• Fattet Batinjan (Eggplant Fatteh): Roasted or grilled eggplant is added for a smoky flavor and vegetarian twist.

• Hummus Fatteh: A lighter version with hummus replacing the yogurt sauce.

How is Lebanese Fatteh traditionally served?

The ingredients are layered in a serving dish, with the toasted bread on the bottom, followed by chickpeas (optionally), toppings, and yogurt sauce.