Lebanese fatteh is one of those comfort dishes that hits every note — creamy, tangy, crunchy, and warm all at once. This particular take on the classic fatteh lebanese recipe adds a vibrant twist with sumac and tangy pickled turnips, making it a showstopper on any lebanese mezze spread. Fatteh, meaning "crushed" or "crumbled" in Arabic, traditionally refers to dishes layered with toasted or fried pita, chickpeas, garlic yogurt, and ghee. But in this version, we’re elevating it with bold Middle Eastern flavors and textures that will satisfy fans of both syrian food and egyptian food, or really anyone who loves hearty arabic food.
Whether you're already a seasoned home cook of middle eastern recipes or just diving into the world of lebanese cuisine, this dish offers the perfect entry point. It’s simple, wholesome, and totally addictive. And if you’re someone who enjoys easy middle eastern recipes, this will quickly become a weeknight favorite.
Creamy Lebanese Fatteh with Sumac and Pickled Turnips
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course
Cuisine Lebanese
Baking sheet To toast the pita pieces. Alternatively, a skillet on medium heat works if you don’t have an oven.
Mixing bowls At least two, one for the yogurt sauce and one for assembling.
Small saucepan For toasting the pine nuts in butter.
Colander For rinsing chickpeas.
Mortar and pestle or garlic press To get a smooth garlic paste for the yogurt (optional but helpful).
Serving platter or deep bowl Traditional presentation involves layering everything in a large, shallow bowl.
For the Base
- 2 large pita breads torn into bite-sized pieces
- 1 tablespoon olive oil for toasting
- 1 15 oz can of chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- ½ teaspoon salt
For the Yogurt Sauce
- 2 cups full-fat plain yogurt Greek-style preferred for creaminess
- 2 cloves garlic finely minced or crushed
- 2 tablespoons tahini
- Juice of 1 lemon
- Salt to taste start with ½ teaspoon
For the Topping
- ¼ cup pine nuts or slivered almonds
- 2 tablespoons unsalted butter or ghee
- 1 teaspoon ground sumac
- ½ cup pickled turnips sliced thin
- 2 tablespoons chopped parsley optional
Optional Garnishes
- Pomegranate seeds
- Paprika or Aleppo pepper
- Chopped mint
Toast the Pita
Preheat your oven to 375°F (190°C). Tear the pita into small pieces, drizzle with olive oil, and spread them on a baking sheet. Bake for 8–10 minutes or until golden brown and crispy. This is your crunch factor, and trust me, it makes all the difference. You can also pan-fry the pieces in olive oil until crisp if you prefer a more rustic edge.
Warm the Chickpeas
While the pita is toasting, warm the chickpeas in a small saucepan over medium heat. Add a splash of water, cumin, and salt. Simmer for 5 minutes just until heated through. Don’t overcook—you want them tender but intact.
Prepare the Yogurt Sauce
In a mixing bowl, whisk together the yogurt, minced garlic, tahini, lemon juice, and salt. The sauce should be creamy and tangy, with a slight sharpness from the garlic. If it's too thick, thin it with a tablespoon of water until it reaches a pourable consistency.
Toast the Nuts
In a small saucepan, melt the butter or ghee over medium heat. Add the pine nuts or almonds and toast until golden and fragrant, about 2–3 minutes. Be attentive—they burn quickly! Once golden, remove from heat and add the sumac. The sumac blooms slightly in the hot butter, enhancing its citrusy punch.
Assemble the Fatteh
Now for the fun part: layering! On a serving dish, spread a layer of toasted pita chips. Spoon over the warm chickpeas, followed by a generous layer of the yogurt sauce. Top it all off with the warm butter-sumac-nut mixture. Scatter the pickled turnips on top and finish with parsley or any additional garnishes you like.
Serve Immediately
Fatteh waits for no one—it's best eaten while the pita is still crisp and the yogurt just starts to soak in.
Pairings
This lebanese fatteh recipe is perfectly capable of holding its own as a light meal, but it also plays beautifully with other lebanese mezze items.
Serve it with
- Hummus – For an extra chickpea kick. Try a smoky version with roasted garlic or red pepper.
- Baba Ghanoush – The smoky eggplant dip contrasts nicely with the creamy fatteh.
- Tabbouleh – Its bright acidity balances the rich, garlicky yogurt.
- Shawarma – Especially if you're looking for something more substantial. Pair with chicken or beef for a heartier feast that could rival any shawarma recipe.
- Grilled halloumi – A salty, chewy bite that complements the soft textures of fatteh.
- Mint tea or arak – Traditional beverages that help round out the flavors beautifully.
If you're putting together a themed dinner, serve it with some staples from Lebanese recipes authentic or even expand into middle east recipes territory with a touch of arabisk mad – the Scandinavian take on Arabic food culture.
FAQs
1. Can I use canned chickpeas?
Absolutely. In fact, canned chickpeas are the secret to making this an easy middle eastern recipe. Just rinse and warm them before layering.
2. What’s the best yogurt to use?
Full-fat Greek yogurt works best for a thick, creamy texture. If you only have regular plain yogurt, you can strain it in cheesecloth for 30 minutes to remove excess water.
3. Can I use store-bought pita chips?
Yes, especially if you're short on time. However, freshly toasted pita gives a better texture and flavor. Homemade also means less salt and no preservatives.
4. What cut of meat goes well if I want to add protein?
While fatteh is traditionally vegetarian, grilled chicken thigh (well-seasoned and slightly charred) pairs beautifully. Think marinated chicken from a shawarma recipe or simply a grilled fillet with lemon and za’atar.
5. Can this be made ahead?
Parts of it can be. You can prep the yogurt sauce and toast the pita a day in advance. Store them separately and assemble just before serving. Avoid mixing ahead or the pita will go soggy.
