Fatteh is a layered Middle Eastern dish combining crispy pita chips, warm spiced chickpeas, creamy garlicky yogurt, and golden toasted pine nuts in fragrant olive oil. It's an elegant yet simple recipe perfect for entertaining.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat the oven: Heat the oven to 350°F.
Make the garlicky yogurt sauce: In a small mixing bowl, combine the yogurt, tahini, 1-2 minced garlic cloves, and lemon juice. Season with a big pinch of kosher salt. Whisk until well-combined. If needed, add a little bit of water 1 tablespoon at a time, to achieve a somewhat loose but creamy consistency.
Prepare the pita: If you’re using pita pockets, split them in half through the middle so you have two thin rounds for each pita. Brush both sides with extra virgin olive oil, then slice into small triangles.
Toast the pita triangles: Arrange the pita triangles on a sheet pan in one single layer and toast in the heated oven until crispy and golden brown, about 5-7 minutes. Remove and set aside.
Simmer the chickpeas: Put the chickpeas and their liquid in a saucepan and add enough water to cover by a couple of inches. Add the cumin, a good dash of kosher salt and black pepper, and 1 clove of minced garlic. Simmer until the liquid is mostly absorbed, about 15 minutes .
Finish the chickpeas: When the chickpeas are ready and tender, turn the heat off, taste, and adjust seasoning. Add a drizzle of extra virgin olive oil and half of the chopped green onions. Toss to combine.
Toast the pine nuts: In a small skillet, warm 2 tablespoons of extra virgin olive oil over medium heat. Add the pine nuts and cook, tossing regularly, until they turn golden brown, about 2-3 minutes. Add Aleppo pepper (if using). The oil should turn a beautiful amber color. Turn the heat off immediately.
Assemble the fatteh: Arrange the majority of the crispy pita chips on a large plate or platter. Top the pita with about half of the cooked chickpeas, then add about half of the garlicky yogurt sauce on top to cover the chickpeas. Now, add the remaining pita and the rest of the chickpeas, finishing with the remainder of the garlicky yogurt sauce.
Garnish: Finally, pour the toasted pine nuts with the spicy olive oil over the top and sprinkle with the remaining chopped scallions. Serve immediately!
Store components separately in the refrigerator for up to 1 day; assemble just before serving to preserve pita crispness.
Prepare the yogurt sauce, toasted pita chips, cooked chickpeas, and toasted pine nuts separately up to 1 day ahead. Assemble just before serving to keep pita crispy.
Greek yogurt thinned with lemon juice and water works, though tahini adds nutty depth. Hummus mixed with yogurt is another option.
Simmering the canned chickpeas with cumin, garlic, salt, and pepper for about 15 minutes absorbs flavor and reduces excess liquid. You can skip simmering if time is short, but flavor will be less developed.
Aleppo pepper adds a fruity, mild heat and deep color to the toasted pine nut oil. It's optional but recommended for authentic flavor; omit if unavailable or prefer no heat.
Toast at 350°F for 5–7 minutes until golden brown and crispy throughout. They crisp further as they cool, so don't overbake or they'll harden too much.
