Fatteh, an ancient Levantine dish, is a delightful choice for breakfast. It has become my go-to option whenever I’ve prepared numerous rich dishes throughout the week. On those lazy days when all I want to do is cozy up in my sweats and binge-watch some series, I find comfort in making and savoring this dish. Not only does it provide a refreshing change from the usual breakfast of eggs or sweet yogurt dishes, but it also offers a fulfilling and healthy experience.
Ingredients
- 2 cups of cooked chickpeas
- 2 cups of plain yogurt (not thick yogurts)
- 2 pita breads
- 2 cloves of garlic (divided to two)
- 2 TBS olive oil plus for drizzle.
- 2 tsp fresh lemon juice
- 6 TBS butter
- ½ cup cashews chopped
- Salt to taste
- 1 tsp sumac
Direction
- Mesh two cloves of garlic and divide into two.
- In a pan, add the chickpeas, half of a clove, olive oil, season with salt, and enough water to cover the chickpeas. Let it simmer. As soon as it bubbles, remove from heat and set aside.
- At 350°F, toast the pitas in the oven until golden brown. Remove pita, drizzle with some olive oil, and set aside.
- Add the remaining garlic to the yogurt, lemon juice, and salt to taste, and mix well.
- Melt butter in a small skillet over medium heat. Add the cashews and cook, stirring until both cashews and butter are golden brown, about 5-6 minutes.
- In a big bowl, break the pita into small pieces and spread it. Scoop yogurt and spread it on the pita chips. Drain chickpeas and pour it over the yogurt.
- Spoon over the cashews with butter on yogurt and sprinkle with a generous amount of sumac.
- This can also be served individually by dividing them into equal amounts on separate plates.
- It can be decorated with pomegranate seeds.
