In Char’s Kitchen: Syrian Edition ~ Episode #1: Fatteh

This simple to prepare middle eastern dish, Fatteh, is commonly served at breakfast. The combination of: toasted pita chips, warm chickpeas and a layer of lemony yogurt make for a flavourful addition to your next Sunday brunch spread.

Fatteh

Ingredients

• 3 large pitas, torn (or cut) into 2-inch (approx) pieces
• 1 tbsp (15 mL) vegetable oil
• 1 (540 mL) can, chickpeas drained (no need to rinse. Save approx 3 tbsp (45 mL) of chickpea liquid)
• ½ tsp (2 mL) salt
• 3 cups (750 mL) plain yogurt (I like to use a full-fat Greek style yogurt)
• ½ cup (125 mL) tahini
• ¼ cup (60 mL) lemon juice
• 2 tsp (10 mL) cumin
• 3 cloves garlic, minced
• ¾ cup (175 mL) slivered almonds, toasted in ghee (or butter)
• Garnish: ½ cup (125 mL) chopped fresh parsley, ½ cups (125 mL) finely diced tomatoes and seeds of one pomegranate.

Directions

1. Preheat the oven to 200 C (400 F).
2. Toss pita pieces with oil. Place on a large (or two small) baking sheets lined with parchment paper. Bake for about 10 minutes (tossing once), until lightly toasted. Remove from the oven and set aside.
3. Heat chickpeas and reserved liquid in a skillet over medium-high heat for about 5 minutes, until most of the liquid has absorbed and chickpeas are heated through. Season with salt and remove from the heat.
4. Stir together yogurt, tahini, lemon juice, cumin and garlic until well combined.
5. Place pita pieces in an even layer on the bottom of a 9 X 13-inch baking dish. Top evenly with warm chickpeas (and any remaining liquid). Spread yogurt sauce evenly on top of chickpeas. Garnish evenly with toasted almonds, chopped fresh parsley and pomegranate seeds.
6. Serve immediately. Makes 6 to 8 servings.

‘In Char’s Kitchen’ Syrian Edition is hosted by Charmaine Broughton and Berivan Alali.