Crispy bits of fried Lebanese bread provide the base for this Fatteh, acting as a crunchy foundation that soaks up a savory mixture of warm, tender chickpeas and their cooking liquid. The dish relies on the contrast between that warm base and a cool, silky yogurt dressing spiked with garlic, tahini, and a sharp hit of vinegar, creating a balance of temperatures and textures that defines traditional Levantine comfort food.

A final sizzle of pine nuts toasted in golden ghee poured over the top adds a nutty richness and a wonderful aromatic finish. A light dusting of cinnamon cuts through the creaminess, bridging the earthy chickpeas with the tangy yogurt. It is a hearty, texturally diverse dish that functions well as a centerpiece for a weekend brunch or a shared mezze spread.

Because the yogurt sauce holds up well for several days and the chickpeas can be prepared ahead of time, this is a practical choice for those who appreciate assembly-style cooking. The process is straightforward, focusing on the quality of the yogurt-tahini emulsion and getting the bread to that perfect golden crispness before it hits the table.

Read Full Story

Fatteh is a cornerstone of Levant cuisine, celebrated for its layered textures and comforting blend of crispy bread, creamy yogurt, and tender legumes. If you are looking to master the foundational version of this dish, check out our guide on how to prepare traditional fatteh for a truly authentic experience. For those nights when you want a lighter, plant-forward meal, our meatless chickpea-based variation offers the same satisfying crunch and tangy finish without the extra preparation time.

Key Ingredients

Lebanese bread: Deep-fried squares provide a crunchy base for the dish.
Chickpeas: Slow-cooked until tender and served warm with their cooking liquid.
Greek yogurt: The primary component of the creamy, tangy sauce covering the dish.
Garlic: Crushed cloves provide a pungent, aromatic foundation for the yogurt dressing.
Tahini: Blended into the yogurt for a rich, nutty flavor profile.
Pine nuts: Toasted in ghee until golden to add a buttery crunch.
Cinnamon: A light dusting over the yogurt adds a subtle, warm aromatic finish.
Ghee: Used to toast the pine nuts and poured hot over the final layer.

More Mediterranean-Inspired Comforts

Strawberry Cream Puffs provide a delicate, sweet contrast to the savory notes of a Middle Eastern dinner spread.
Lactation Energy Balls are an excellent grab-and-go snack if you appreciate nutrient-dense ingredients like those found in traditional legume-based recipes.
15 Minute Airfried Hot Honey Tofu serves as another quick, textured dish that mimics the crispy, protein-packed appeal of a good fatteh.

Fatteh

Comments: . . . Likes: . . .

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.

Source : www.instagram.com

Fooooods Team curates recipe inspiration from food creators worldwide, focusing on flavor discovery, visual appeal, and accessible home cooking ideas. More about our editorial process →