Fatteh

Fatteh Ingredients

Lebanese Bread cut into squares and deep fried till goldenCooked chickpeas & it’s water (see below notes)500g greek yogurt3 cloves Garlic, crushed with a mortar & pestleTahini, I didn’t measure but approx 2-3 tablespoonWhite vinegar, approx 2-3tablespoonDash of Cinnamon powderPine nutsGhee

Method

Chickpeas: I had soaked 1kg over night in some water and dash of bicarb soda. Drained from the water and cooked in a large pot filled with water and bring to a boil, skim the froth that comes to the surface with any skin that floats, you have to keep an eye on it so it doesnt overflow. Depending on the chickpea but they can take anywhere from 45min-11⁄2hours, they are ready when the chickpea mushes in your hand. I place in containers or ziplock bags with some of the cooking water, cool and freeze and take out a batch when needed.Defrost if using frozen pre cooked chickpea and Heat up in its water on the stove top or microwave.Make your yogurt dressing, combine minced garlic, yogurt, tahini, vinegar, salt and some water to give you a nice thick but runny consistency, taste as you go and adjust flavours and water to your liking. Keep in mind I did eyeball the tahini, vinegar and water so be mindful of that.Place the bread in your platter or tray, salt, then layer with hot chickpeas and some of its water, then layer of yogurt sauce, a dash of cinnamon powder all over. Toast some pine nuts in ghee then pour over yogurt layer with all the melted ghee, and chopped parsley at the end.The yogurt sauce can keep in the fridge for upto 4 days if you end up with leftover. It’s hard to measure this dish as it comes down to your tray size and how many people your serving.