Damascene Chickpea Fatteh
Fatteh Dimashqiyeh is a beloved celebratory dish in Damascus, often enjoyed as a hearty breakfast on Friday mornings, during weddings, and for Eid al-Adha celebrations.
Ingredients
- For the Chickpeas
- 2 cups Cooked chickpeas
- ½ teaspoon Ground cumin
- ½ teaspoon Salt
- 1 cup Chickpea cooking liquid or water
- For the Bread
- 2 pieces Large Arabic flatbread (khubz)
- ¼ cup Vegetable oil or ghee
- For the Yogurt Sauce
- 2 cups Plain full-fat yogurt
- 2 cloves Garlic, crushed
- ½ teaspoon Salt
- 2 tablespoons Tahini
- For the Topping
- 3 tablespoons Clarified butter (samneh) or ghee
- 1 teaspoon Sweet paprika
- ¼ cup Pine nuts or slivered almonds
- 2 tablespoons Fresh parsley, chopped
- ¼ teaspoon Ground cumin, for sprinkling
Method
- 1
Start by getting your chickpeas ready. If you're using dried ones, ensure they're pre-soaked and cooked until wonderfully tender. Keep about a cup of their cooking liquid aside. For canned chickpeas, simply drain and rinse them. Gently warm the chickpeas in a small pot with their reserved liquid (or water), cumin, and salt. Let them simmer over low heat while you prepare the other components, so they stay warm.
- 2
Next, prepare your bread. Tear the Arabic flatbread into bite-sized pieces. In a skillet, heat the vegetable oil or ghee over medium-high heat. Fry the bread pieces in batches until they turn golden brown and become beautifully crispy. Once fried, transfer them to a plate lined with paper towels to drain any excess oil.
- 3
Now for the creamy yogurt sauce! In a mixing bowl, combine the full-fat yogurt, crushed garlic, and salt. If you're using tahini (which adds a lovely depth!), whisk it in as well. Stir everything together until the sauce is smooth and well combined. It's best if the yogurt is at room temperature to prevent it from cooling down your warm fatteh.
- 4
In a small pan, melt just 1 tablespoon of your clarified butter or ghee. Add the pine nuts (or slivered almonds) and toast them over medium heat, stirring frequently, until they turn a beautiful golden brown. Be careful not to burn them! Remove the nuts from the pan and set them aside.
- 5
It’s time to assemble! Grab a deep serving dish. Start by layering about half of the crispy fried bread pieces at the bottom. Then, generously ladle the warm chickpeas and some of their flavorful liquid over the bread. The liquid will gently soften the bread, giving it the perfect texture.
- 6
Carefully pour the creamy yogurt sauce evenly over the layer of chickpeas. Ensure it covers the chickpeas nicely, creating a smooth, white blanket.
- 730s
For the grand finale, melt the remaining clarified butter (samneh) in the small pan. Stir in the sweet paprika and heat it gently for about 30 seconds until it becomes wonderfully fragrant and turns a vibrant red. Immediately drizzle this aromatic paprika butter over the yogurt. Finish by scattering the toasted pine nuts, fresh chopped parsley, and a light dusting of ground cumin over the top.
- 8
Your beautiful Damascene Fatteh is ready! Serve it immediately, while the chickpeas are still warm and the fried bread maintains that delightful crunch. Enjoy every spoonful!