I googled “fatteh” to satisfy and confirm what I know: that there are more than one version of this recipe. Indeed, there are quite a number! Most likely because fatteh is an Arabic term meaning “to crumble,” and for this recipe, the crumbled pita bread pieces remain to be the star, despite the variation in the ingredients or the way they are prepared.
Depending on the region fatteh is coming from, the ingredients and the spices differ. It goes to say that you can easily make another version that would suit your taste buds. Believe me, you will find it easy. This recipe here hailed from the kitchen of my Lebanese sister-in-law when she came for a visit more than 10 years ago. Watching her do it, I was impressed with the healthy choice of ingredients and also because they are pantry-and refrigerator-ready. I mean, finding the ingredients is stress-free! They are practically already right there in the pantry/refrigerator. My sister-in-law’s recipe had undergone a bit of adjustment to suit my own preference and she was pleased with what turned out. You will find that here.
Fatteh never fails to please my taste buds. I once attended a potluck get together and I had tried one with eggplant and tomato sauce done by a Filipina-Canadian friend. I love eggplants, and I love fatteh, so what did I expect? Of course, a falling for that fatteh-eggplant version. Sometimes, I wonder, is there any foodie that does not please me? Anyway, I will share fatteh with eggplant and tomato sauce with you in my succeeding posts. For now, I invite you to try this one with hummus; I know you would love it.
Fattehs are good for breakfast or dinner. Filling but light, it satiates so pleasantly. So easy to prepare, you would see.
- 250g ground beef
- 1/8 tsp cinnamon powder
- Salt to taste
- 2-3 pita bread, made into croutons
- 3 cups plain yogurt
- ¼ cup tahini sauce
- 2 tsp grated fresh garlic
- 2 cups cooked garbanzo beans
- ½ cup roasted pine nuts
- Paprika powder (optional)
- Sautee ground beef with a little oil. Add salt and cinnamon powder while stirring continuously. Set aside.
- Mix yogurt, tahini sauce and garlic and salt till completely blended.
- Scatter croutons on a 9 X 13” Pyrex dish. Cover with yogurt-tahini sauce mixture. Top with ground beef, garbanzo beans and roasted pine nuts. Sprinkle lightly with paprika, if using.
- Serve and enjoy.