Idlib Layered Chickpea and Yogurt Fatteh
A ceremonial layered dish of shatteringly crisp bread, warm chickpeas in their broth, thick cool yogurt, and a final topping of Aleppo butter with toasted pine nuts. The contrast of temperatures and textures — hot, cold, crisp, silky — is the entire point.
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
- 250 g dried chickpeas, soaked overnight
- 3 rounds pita bread, torn into pieces
- ¼ cup olive oil for frying bread
- 2 cups full-fat plain yogurt
- 1 clove garlic clove, crushed
- 1 tbsp lemon juice
- 1 tsp salt
- 3 tbsp clarified butter (ghee)
- 1½ tsp Aleppo pepper
- ¼ cup pine nuts
- ½ tsp ground cumin
- 2 tbsp fresh parsley, chopped
Instructions
- Cook soaked chickpeas in well-salted water until completely tender, about 60–80 minutes. Reserve 1 cup of the cooking liquid. Keep warm.
- Fry pita pieces in olive oil over medium heat until golden and crisp on both sides. Drain on paper towels.
- Mix yogurt with crushed garlic, lemon juice, and salt until smooth.
- Layer the dish: start with the fried bread pieces spread across a wide serving platter. Ladle ½ cup of hot chickpea broth over the bread — it will sizzle and be partially absorbed.
- Spoon the warm chickpeas over the bread in an even layer.
- Spread the seasoned yogurt evenly over the chickpeas.
- In a small pan, heat clarified butter until just shimmering. Add Aleppo pepper and swirl for 20 seconds. Add pine nuts and cook 1 minute until golden.
- Pour the hot Aleppo butter and pine nuts directly over the yogurt. Dust with cumin and scatter parsley.
- Serve immediately — the dish waits for no one.
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 Idlib Layered Chickpea and Yogurt Fatteh?
A ceremonial layered dish of shatteringly crisp bread, warm chickpeas in their broth, thick cool yogurt, and a final topping of Aleppo butter with toasted pine nuts. The contrast of temperatures and textures — hot, cold, crisp, silky — is the entire point.
Where is Idlib Layered Chickpea and Yogurt Fatteh from?
Idlib Layered Chickpea and Yogurt Fatteh comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Layered Chickpea and Yogurt Fatteh vegetarian?
As written, Idlib Layered Chickpea and Yogurt 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 Idlib Layered Chickpea and Yogurt Fatteh?
The ground cumin called for here is part of the traditional recipe and gives Idlib Layered Chickpea and Yogurt 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 Idlib Layered Chickpea and Yogurt Fatteh?
In a Syrian mains spread, Idlib Layered Chickpea and Yogurt 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 Idlib Layered Chickpea and Yogurt 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.