Archive for October, 2010

Fatteh – Back to Basics

October 17th, 2010 Leave a reply »
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And so we’re back … with one of my all-time favorite mezza dishes. Have you ever had fatteh? Fatteh (also spelled fatte) is famous for its distinctive soft-crunchy cold-warm taste. The cold yogurt and warm cooked beans give it a creamy texture, contrasted with crunchy bread and nuts makes it a great side dish for any meal.

Estimated time: 20-30min
Servings: 4

Fatteh

Ingredients: 2 cans of garbanzo beans (about 900g), 2.5 cups of yogurt, 3 garlic cloves, 2 tablespoons of ground cinnamon,  ½ lemon, ½ cup of water, 2 loaves of arabic/pita breads, pinch of salt, almonds & pine nuts for decoration

  1. Place 2 cans of prepared garbanzo beans in a pan. Add water to cover the beans. Boil for 10-15min until soft and drain the water
  2. In a large bowl mix the cooked beans with 2 tablespoons of ground cinnamon
  3. Toasting the bread: split 2 loaves of arabic/pita bread into two circular halves by separating the top and bottom of the “pocket”, place halves in the oven at 400F. After 15min, the bread should be brown and crispy
  4. Crush 2 garlic cloves and press ½ a lemon
  5. In a medium-sized bowl, whip 2.5 cups of yogurt with the crushed garlic, a pinch of salt, the lemon juice, and ½ cup of water
  6. In a serving bowl, place the warm beans at the bottom, then the toasted bread, then the cold yogurt mix, and finally sprinkle on top some almonds & pine nuts