Fatteh — Lebanese chickpea, tahini and sumac classic (recipe for 4)

Fatteh is a legendary Lebanese specialty served at Ramadan, festive breakfasts and Eid celebrations. In its classic form it consists of four layers — crisp pita chips at the bottom, creamy chickpea base, yogurt-tahini sauce, and a vibrant topping of sumac, dried mint and Aleppo pepper flakes.

The name "fatteh" comes from the Arabic root fatt (to crush, break) — a reference to the crispy bread pieces at the bottom of the bowl. It is served in a large shallow dish for communal sharing.

Ingredients (serves 4)

• 250 g dried chickpeas — our Suntat chickpeas work great
• 4 Turkish pita rounds or 2 lavash sheets — our lavash
• 500 g full-fat yogurt
• 3 tablespoons tahini
• 2 garlic cloves, finely minced
• 1 lemon, juiced
• 30 g butter
• 1 tablespoon olive oil
• 2 tablespoons dried mint (kuru nane)
• 1 tablespoon sumac
• 1/2 teaspoon Aleppo pepper flakes
• Handful of pine nuts (optional)
• Salt, pepper

Preparation (40 min + overnight soak)

Step 1 — Chickpeas (60-75 min, in parallel)

Drain the overnight-soaked chickpeas, cover with 2 liters fresh cold water and simmer 60-75 minutes until tender but still holding shape. Salt in the last 10 minutes. Drain, reserving 1/2 cup of cooking liquid.

Step 2 — Pita chips (5-7 min)

Preheat oven to 200°C. Cut pita or lavash into 2 cm cubes. Drizzle with olive oil, bake 5-7 minutes until golden and crisp. Set aside.

Step 3 — Yogurt-tahini sauce (3 min)

In a large bowl whisk yogurt, tahini, grated garlic and lemon juice. Season with salt. Texture should be creamy but not runny — if too thick, thin with a spoon of reserved chickpea liquid.

Step 4 — Spiced butter (1 min)

In a small pan melt the butter over low heat until lightly golden. Off heat, stir in Aleppo pepper flakes — the heat will bloom the pepper.

Step 5 — Layering (3 min)

In a large shallow dish layer:

1. Pita chips at the bottom
2. Warm chickpeas (reserve a handful for garnish)
3. Yogurt sauce poured generously over chickpeas
4. Topping — dried mint, sumac, reserved chickpeas
5. Warm spiced butter drizzled across

Step 6 — Serve immediately

Sprinkle pine nuts (if using) and extra sumac for visual contrast. Serve right away while the pita chips are still crisp — that texture is what makes Fatteh special.

Tips for perfect Fatteh

• Crisp pita is key — serve within 15 minutes of assembly, or chips go soft
• Vegan version: swap yogurt for coconut yogurt, butter for quality olive oil
• Traditionally served at breakfast or as iftar appetizer during Ramadan
• In Lebanon often served with fresh herbs alongside — mint, parsley, spring onion

Frequently Asked Questions

What if I don't have time for overnight soaking?

You can use canned cooked chickpeas (250 g dried ≈ 500 g canned). However, cooking from dried gives better texture and fuller flavor.

Is Fatteh halal?

Yes — classic Fatteh is fully halal: no alcohol, no pork. All ingredients in our range carry halal certificates from Turkey.

Can I prepare it ahead of time?

You can prep all layers ahead (chickpeas, yogurt sauce, pita chips), but the final assembly must be done just before serving — otherwise the pita loses its crunch.

Fatteh isn't just a dish — it's a communal experience. A large bowl in the middle of the table, each spoonful revealing a new layer. Perfect for a weekend brunch or as an opulent iftar starter.