Recipe: Fatteh

Fatteh is a Lebanese/Middle Eastern vegetarian dish. I recently stumbled upon this dish through my internet browsing. I looked up a few recipes and came up with the easiest meal ever!

This dish is essentially flatbread with chickpeas and yoghurt. The flatbread forms the base of this layered meal and is a great way to use up stale flatbread as it softens underneath all the toppings.

Since I participate in #meatfreemonday each week, it’s becoming increasingly difficult to make diverse and interesting vegetarian dinners. This was a welcome and healthy change.

The layers from bottom: torn and toasted flatbread, roasted eggplant, chickpeas, garlic yoghurt, sprinkle of cumin, pine nuts and parsley.

You could make a single bigger bowl of this and have everyone eat from a bowl in the centre and save on washing up!

Have plenty of bread on hand to dip and alternate bites between spoons of delicious chickpeas and eggplant!

Fatteh

Ingredients:

  • 1 large eggplant, finely diced (chickpea sized, the smallness helps in cooking it faster)
  • 1 400g can of chickpeas, drained and rinsed
  • Olive oil
  • 4 tbs Greek yoghurt
  • 3 cloves of crushed garlic, more if you prefer (I used 6!)
  • Salt
  • Handful of pine nuts
  • Ground cumin
  • Flatleaf parsley, roughly chopped

Method:

  1. Preheat oven to 200C. Roast eggplant with olive oil in a single layer on a tray in the oven for ~15 minutes until soft. I used a spoon to scrape eggplant off tray.
  2. Meanwhile, heat up chickpeas in a pot of water and bring to a gentle simmer (optional, it’s just to make chickpeas warm).
  3. Make garlic yoghurt: mix in as much garlic as you want with some salt into Greek yoghurt.
  4. Toast pine nuts in a dry fry pan (shake pan frequently to avoid burning) and set aside. In same pan, toast wraps and tear into pieces.
  5. Take eggplants out of the oven, drain chickpeas.
  6. You are ready to assemble! Layer a few pieces of wraps, top with eggplants, chickpeas, a dollop of garlic yoghurt, toasted pine nuts and parsley. Lightly sprinkle with ground cumin.

Notes:

You could roast the eggplant in ground cumin and ground coriander if you want more flavour! Top with roughly chopped coriander would be a tasty substitute for parsley too.

Some people add minced lamb (or other meat). It’s one of those amazing dishes where you can ad lib lots of ingredients. Go crazy!

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One thought on “Recipe: Fatteh

  1. Pingback: Condiment conversation: Chermoula | Eating my way through life.

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