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Creamy Lebanese Fatteh with Sumac and Pickled turnips

Creamy Lebanese Fatteh with Sumac and Pickled Turnips

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine Lebanese
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Toast the Pita

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Fatteh waits for no one—it's best eaten while the pita is still crisp and the yogurt just starts to soak in.