Fatteh
Layers of toasted pita bread soaked in hot chickpea broth, buried under garlicky tahini-yogurt sauce, crowned with chickpeas, pine nuts, and paprika — a Ramadan iftar centerpiece and a breakfast dish of extraordinary comfort.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g dried chickpeas, soaked overnight
- 3 rounds, torn into rough pieces day-old Lebanese flatbread or pita
- 3 tbsp extra-virgin olive oil
- 400 g plain whole-milk yogurt
- 4 tbsp raw tahini
- 3 cloves garlic cloves
- 3 tbsp fresh lemon juice
- 40 g pine nuts
- 1 tbsp white wine vinegar
- 1 tsp ground cumin
- 1 tsp (for topping) sweet paprika
- 2 tbsp chopped fresh flat-leaf parsley
- 1½ tsp salt
Instructions
- Cook soaked chickpeas in plenty of water with ½ tsp salt for 45–60 minutes until tender but not mushy. Reserve the cooking liquid (chickpea broth). If using canned: heat them in their liquid, then drain.
- Toast bread: Tear pita into 4–5cm pieces. Fry in 2 tbsp olive oil over medium-high heat until golden and crisp, or brush with oil and bake at 200°C for 8 minutes.
- Make the sauce: Crush garlic to a paste with a pinch of salt. Whisk together yogurt, tahini, lemon juice, vinegar, garlic paste, and ½ tsp cumin until smooth. Taste and adjust — it should be tangy, garlicky, and rich.
- Toast pine nuts in 1 tbsp olive oil over medium heat until golden. Remove and set aside.
- Assemble just before serving (speed matters — bread must not sit in liquid too long): Lay toasted bread pieces in a deep serving dish in an even layer.
- Ladle 2 cups of hot chickpea broth over the bread. Let it absorb for 2 minutes — bread should be softened but not disintegrating.
- Scatter half the chickpeas over the soaked bread.
- Pour the yogurt-tahini sauce generously over everything, covering the surface completely.
- Top with remaining chickpeas, pine nuts, and a final drizzle of olive oil.
- Dust with paprika and cumin, scatter parsley, and serve immediately.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Fatteh?
Layers of toasted pita bread soaked in hot chickpea broth, buried under garlicky tahini-yogurt sauce, crowned with chickpeas, pine nuts, and paprika — a Ramadan iftar centerpiece and a breakfast dish of extraordinary comfort.
Where is Fatteh from?
Fatteh comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Fatteh vegetarian?
As written, Fatteh contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of ground cumin in Fatteh?
The ground cumin called for here is part of the traditional recipe and gives Fatteh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Fatteh?
In a Lebanese mains spread, Fatteh is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Fatteh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.