Fatteh
 
 
Author:
Recipe type: Lunch, Dinner, Snack
Cuisine: Lebanese
Serves: 4-6
Ingredients
  • 5 whole wheat pita, cut to small squares
  • 2 15 oz cans chickpea, rinse thoroghly
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • ½ tsp paprika
  • 10 mini potatoes
  • Any flavorless oil
  • 1 long aubergine/eggplant
  • spritz of oil
  • paprika
  • pomegranate
  • Salt
  • Pepper
Dressing
  • 5 garlic, finely chopped
  • 1 cup yogurt
  • 4 tbsp sour cream or mayonnaise
  • ⅓ cup tahini
  • salt
  • ¼ tsp pepper
  • 1 tsp sugar
  • ⅓ cup warm water
chives or parsley for garnish
Instructions
  1. In a baking try, add the pita squares, spray some oil, pepper and toss. Bake it at 350 for 10 minutes in an air fryer or oven.
  2. Take pan, add olive oil, cumin seeds and add the chickpeas. Sprinkle some paprika and salt, toss it. Set aside.
  3. Boil the baby potatoes for about 15 minutes until it is fork tender. Take it out and smash it with the back of a glass or ladle. Toss them in oil, salt and pepper. Bake it at 400 degrees for about 15 minutes, turn it and bake and crisp for another 10 minutes. SEt aside. If you want to pan fry it until crisp, that works too. Cut large cooked potatoes in quarters, smash and pan fry until crisp
  4. Thinly slice the aubergine, spray with some oil, salt and paprika. Bake it at 400 degrees for 15 minutes or use the air fryer at 360 for 10 minutes.
Sauce
  1. In a bowl, add the garlic, yogurt, sour cream or mayo, tahini, salt, pepper, sugar and water. Mix it well and set aside.
Assembly
  1. Take a large serving plate or fancy bowl. Add the pita chips, chickpeas, potatoes, aubergine, yogurt sauce, top it with poms, Garnish with parsley or chives and toasted pita, if you desire. Serve immediately.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/12/16/fatteh/