This Lebanese Fatteh recipe layers crisp pita bread and chickpeas with a creamy yogurt, tahini, garlic and lemon sauce, then finishes the dish with golden almonds, dried mint and sumac. The contrast between warm chickpeas, crunchy bread and cool, tangy yogurt is what makes the dish so satisfying.

Plan ahead: the dried chickpeas need to soak for at least 8 hours before cooking.

Watch how to make Fatteh

Ingredients

For the yogurt sauce

• 500 g (17.6 oz) Greek yogurt
• 3 tbsp tahini
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• Salt, to taste

For the chickpeas and pita

• 2 medium pita breads
• Olive oil, for brushing
• 3/4 cup dried chickpeas
• 1/2 tsp cumin
• Salt, to taste

For the topping

• 3 tbsp slivered almonds
• 2 tbsp olive oil
• 1/2 tsp dried mint
• 1/2 tsp sumac

Instructions

Make ahead

Soak the chickpeas overnight for at least 8 hours. Drain, then boil them in fresh water until tender. Drain and set aside, reserving a little of the chickpea cooking water.

Toast the pita

Preheat the oven and brush the pita breads lightly with olive oil. Bake until crisp and golden, then remove from the oven and allow them to cool slightly.

Make the yogurt sauce

In a bowl, combine the Greek yogurt, tahini, lemon juice, minced garlic and salt. Mix until smooth and well combined.

Prepare the chickpeas and bread

Break the toasted pita into small pieces and place them in a bowl. Add the cooked chickpeas and a little of the reserved chickpea cooking water. Season with salt and cumin, then mix gently.

Assemble the Fatteh

Spread the chickpea and pita mixture over the bottom of a serving dish or shallow platter. Spoon the yogurt mixture evenly over the top.

Finish with almonds and spices

Heat the 2 tablespoons of olive oil in a small pan. Add the slivered almonds and fry until golden. Drizzle the almonds and their oil over the Fatteh.

Finish with the dried mint and sumac, then serve immediately while the bread still retains some crispness.

Learn more about Fatteh

Want to know more about the dish itself? Explore the variations, origins and food culture behind Fatteh.