fatteh

"Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation," says Tom Walton. Begin this recipe 1 day ahead.

Silverbeet fatteh with sumac yoghurt and chickpeas recipe

Lebanese bread, cut into 4 large triangles

mint leaves & flat-leaf parsley leaves, roughly chopped

(80 grams) toasted pine nuts

good-quality, hot smoked trout or salmon, flaked

(280 grams) natural yoghurt

garlic cloves, crushed

tsp sumac

lemon

pomegranate molasses

(60 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

This traditional fatteh recipe (fatte) is so easy to make in around 10 minutes, with just chickpeas, pita, protein (soy mince) , yogurt and spices.

Simple Fatteh (Pita with Herby Chickpeas and Yogurt)

chickpeas ((cooked))

yogurt almond yogurt))

soy mince

flatbread ((link to homemade in the post))

pine nuts

garlic

tsp black pepper

cinnamon

tsp salt

olive oil

mint

parsley (optional)

Prepare the chickpeas. I had some frozen ones and left them to thaw out while getting the rest of the ingredients ready. *

Mix the yogurt, mint, salt and smashed garlic.To make the dip more runny, add 1/4 to 1/2 cup fresh water.

Pan fry the pine nuts in the olive oil for 2 minutes.

Add the soy mince and spices and cook for another 2-3 minutes, or until cooked through.

Cut the flatbread into pieces and lay them on a baking tray.

Toast the bread in the oven, 2 minutes on each side. Keep an eye on it, so it doesn&#039;t burn.

Assemble the fatteh - add the toasted bread over the chickpeas, then cover with the yogurt dip, add the soy mins. Top with parsley.

https://content.jwplatform.com/videos/wjGRn2GT.mp4

This is a recipe for a traditional fatteh (fatte). It is so easy to make with just chickpeas, pita, protein (soy mince), yogurt, and spices, and takes just 10 minutes to put together.

A traditional Egyptian dish to celebrate almost any occasion. A center piece of layered toasted pita chips, rice and meat cubes with an amazingly garlicky sauce on top.

Egyptian Fattah

Tablespoon ghee/unsalted butter.

bay leaves.

cardamom.

sugar.

black pepper.

onion

(100 grams) Roma tomato quartered.

garlic clove.

(60 grams) carrot

water

salt (I’ve used pink salt.)

ghee

olive oil.

(400 grams) short grain or jasmine rice.

hot water/beef broth

white vinegar.

tomato sauce.

tomato paste.

7-spice blend.

Salt and pepper

beef/lamb broth (divided.)

Pita bread loaves. more or less depending

In a deep pot melt butter or ghee over medium high heat, add mastic and stir until mastic pieces are melted.

Add meat cubes and brown all over.

Add the bay leaves, sugar, black pepper and cardamom, stir to combine.

Add onion, garlic, tomato, celery and carrots. Mix everything well together.

Pour in hot boiling water to cover. Remove any foam rising at the surface.

Bring the pot to a boil, reduce heat. Cover the pot loosely and let simmer until done.

Set aside to cool down a bit, remove vegetables and bay leaves with a slotted spoon. Discard if you wish to or season the vegetables and eat.

Take the beef cubes out in a plate, cover and set aside.

Pour the broth through a sieve to strain and set aside as well.

Boil the meat: Note1

In a pot over medium high, add butter and oil.

Wait for the butter to melt then add the rice.

Stir the rice for 2-3 minutes until it is all covered with the butter and oil mixture.

Pour in water or broth, season with salt and bring to a boil.

Reduce heat, cover and let it cook for 13-15 minutes.

Cook the rice:

Preheat oven to 350F.

Cut the bread into 1 inch squares. Arrange on a baking sheet.

Place the baking sheet in the center of your oven.

Bake for 10-12 minutes until edges and bottoms are crisp and golden brown.

Remove from oven and set aside.

Toast the bread: Note2

In a saucepan over medium heat, melt butter and olive oil.

Add garlic and stir for 30 seconds to 1 minute until the garlic is fragrant and lightly browned.

Add the vinegar and let the mixture cook for 3-4 minutes. Reduce heat.

Remove about half the garlic on a small bowl and set aside.

Increase heat to medium again, pour tomato sauce, 7-spice blend, salt &amp; pepper and mix.

Add the tomato paste and pour in one cup of the broth you have.

Bring to a boil, reduce heat and simmer for 10 minutes to thicken.

Make the tomato sauce:

In another saucepan, pour in the remaining broth and bring to a boil.

Add the garlic-vinegar mixture that we scooped out earlier.

Season with salt and pepper then turn heat off.

Make the white sauce:

In a skillet over medium high heat melt one tablespoon unsalted butter and add one tablespoon olive oil.

Add the meat cubes and brown from all sides.

Cover the pan while browning the meat cubes so they do not get too dry.

Brown the meat: (Optional)

Place the toasted pita on the platter then drizzle with about 1 cup of the white sauce. Note3

Add the rice and level then arrange the meat pieces on top or around the platter.

Drizzle some tomato sauce on top.

Pour the remaining white sauce and tomato sauce on bowls and serve on the side.

Assemble Fattah:

Recipe looks wonderful.  I had the butcher cut my lamb pieces yesterday...I'll be making this tonight for my Egyptian SIL's birthday dinner.  You mention that this is good served with Molokhia.  I was at middle eastern grocery and bought a can of Molokhia.  Now I don't see any recipes for using it.  Is there some way to serve this tonight with the Fattah that makes a good side?

I’ve made this several times now and my Egyptian husband loves it. Even said it was better than his mom’s! I just made it for the first time for my stepdaughters who are extremely picky eaters (they have never once cleaned their plate for us and my husband is a fantastic cook) and they ate every single bite and asked to eat it again the next time they were with us! I feel like I’m on top of the world right now, ha! Also used your molokhia recipe which got high praises from my MIL, said it was better than she’s had in a while! Now I’m using your website for every dish hahaha

My first time making fattah and using mastic in cooking as well. I used boneless leg of lamb and braised that for about an hour. Very tender. The sauces are very flavorful. I saved extra broth to mix  with discarded braising veggies to make a soup. Will def make this again and remember to grab some olives  for the table as they would  complement  perfectly.

This was my first time making fattah. I don’t meat so I made a couple adjustments to accommodate that, otherwise I really liked this recipe!

We made this for Eid and it came out perfect. Used lamb instead.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1594766934/gpzbdbcwykagamxtoec6.mp4

Egyptian food; Fattah
One of our favorite Egyptian food recipes in this Egyptian fattah. Spiced boiled lamb/beef served over a bed of rice and toasted pita bread then served with garlicky warm tomato sauce. A feast in your mouth. This is a traditional Egyptian food to celebrate any occasion, especially in Eidul Adha. Fattah is also served at weddings, gatherings, Ramadan and celebrating a new baby. Fatteh is very popular in the middle east with different names and ingredients like chicken shawarma fatteh or this eggplant fatteh.

Egyptian food; Fattah

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Top 3 fatteh recipes from across the web

The most viewed fatteh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Silverbeet fatteh with sumac yoghur...

Simple Fatteh (Pita with Herby Chic...

Egyptian Fattah

The most viewed fatteh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine