Step 1

Preheat the oven to 160℃/320℉.

Step 2

Place the Lebanese bread on a tray and bake for 10 mins, turning half way, until browned and crispy. Remove from the oven and set aside. Alternatively, cut the bread into small wedges and fry them on the stove in 1 teaspoon ghee.

Step 3

Cook the soaked chickpeas by boiling until soft and cooked through (approx 10 minutes if they are well soaked). Drain them prior to serving, season and set aside. If using a can, drain and rinse them and then heat in a pot with a little water and sea salt until warm.

Step 4

This sauce is super important to the tastiness of this dish, it adds SO much flavour. Don't scrimp on the garlic.

Step 5

Meanwhile, place the yoghurt, raw garlic, salt, tahini, lemon juice in a bowl and whisk together until well combined. Thermomix method - chop the garlic, 3 seconds, speed Add the rest of the sauce ingredients and blend, 30 second, speed

Step 6

If necessary, add more water (plain or from the chickpea water) slowly to the yoghurt until desired consistency is obtained. You want the yogurt to sit on the chickpeas (unlike in the pic - I over thinned it, Souad tells me it should sit on top of the chickpeas instead of sinking through doh!)

Step 7

In a small fry pan, melt the butter, ghee or coconut oil and cook the minced lamb (plus optional cumin)over a high heat for about cook 3-5mins or until it's cooked through. Season with sea salt and pepper to taste.

Step 8

Break up the Lebanese bread into small bite size and arrange them in an even layer on the bottom of a deep serving platter bowl (or casserole).

Step 9

Top with the warm, drained chickpeas.

Step 10

Top the chickpeas with the yogurt sauce and then spread the lamb and ghee evenly over the yogurt.

Step 11

Sprinkle with pine nuts and parsley and enjoy immediately.

Step 12

Traditionally, Souad tells me she would serve the Fatteh with various sides including olives, pickled vegetables, sauerkraut and spring onion (though this can vary depending on personal preferences)

Step 13

The mince and chickpeas can be stored in an airtight container in the fridge. Obviously the pita will go soggy if stored.

Step 14

The mince and chickpeas can be frozen.