Fattah is a beloved Egyptian dish, cherished for its hearty and comforting flavors. Often referred to as Fatteh, this dish has roots that spread across the Levantine region, with variations seen in Lebanese, Syrian, and Egyptian cuisines. It is traditionally served during special occasions and family gatherings, marking its significance in communal feasting.
Known for its layers of crispy bread, chickpeas, and rich yogurt sauce, Fattah provides a delightful blend of textures and flavors. The dish offers a balance of tanginess from the yogurt, a savory depth from the chickpeas, and a crispy contrast from the fried bread. Whether made with meat or vegetarian, it is sure to delight your taste buds.
Ingredients
- 500g dried chickpeas (soaked for 10 hours)
- 3 cups water
- 1 tsp salt
- 4 pieces of pita bread
- Oil for frying
- 2 cups yogurt
- 1/2 lemon, juiced
- 1 tsp cumin
- 1/4 cup tahini
- 1 clove garlic, minced
- Fresh parsley for garnish
- Optional: Pomegranate seeds, hot or sweet peppers
Preparation
- Drain the soaked chickpeas and rinse them well.
- In a large pot, combine the chickpeas with 3 cups of water and bring to a boil.
- Skim off the foam from the boiling chickpeas and reduce the heat. Simmer for 1.5 hours until tender.
- While the chickpeas cook, cut the pita bread into small squares and fry them in hot oil until crispy. Drain on paper towels.
- In a mixing bowl, combine the yogurt, lemon juice, cumin, tahini, and minced garlic. Mix well to create the sauce.
- Once the chickpeas are cooked, drain them and set them aside.
- In a large serving dish, place the crispy pita bread as the base.
- Spoon a portion of the chickpeas over the bread evenly.
- Drizzle the yogurt-tahini sauce over the chickpeas, ensuring the bread gets soaked.
- Garnish with fresh parsley, pomegranate seeds, and hot or sweet peppers if desired.
- Serve immediately while it’s warm.
Did you know?
Fattah, also known as Fatteh or Fatta, is a quintessential dish in several Middle Eastern cultures, each adding its unique twist. Egyptians favor chickpeas, while the Lebanese and Syrians might include lamb or beef in their versions.
In some regions, chicken is also a popular addition, bringing a variety of flavors to the table. The name “Fattah” comes from the Arabic word “fatta,” meaning “to crumble,” which highlights the use of crispy bread pieces as a base. The dish is traditionally seen as both a staple and a celebratory meal, often served during significant family gatherings and festivities such as Ramadan.
Notably, pomegranate seeds aren’t just a garnish but bring an essential burst of tangy sweetness to this rich dish. Cumin is another key component, known for enhancing the flavors of chickpeas and yogurt. Many variations use a pressure cooker to speed up the cooking process of chickpeas, making Fattah more accessible for busy home cooks.
This dish isn’t just about following a recipe; it’s about embodying a tradition that brings families together, sharing warmth and love through each delectable layer.
