Vegetarian mains
ChefLoubna Fawaz
Vegetarian Fatteh (No Meat)
We're back with a vegetarian fatteh recipe. Don't be surprised by the ingredients, including a touch of sugar. Try the recipe and judge for yourself — we tried it and it has become our favorite fatteh.
Ingredients
Start here, then move straight into the method.
- Two yellow onions
- 1 tablespoon vegetable oil
- 2 tomatoes
- 1 tablespoon sugar
- 1 tablespoon pomegranate molasses
- A pinch of salt
- 1 teaspoon tomato paste
- 2 cloves garlic, crushed
- 1/2 cup water
- 2 cups cooked chickpeas
- 1 loaf Arabic bread, fried or toasted to taste
- 3 cups yogurt
- Salt and white pepper to taste
- 1 tablespoon tahini
- Pine nuts fried in 1 tablespoon butter
- Now to prepare the yogurt sauce
Method
Follow the cooking sequence without leaving the page.
- Chop the two onions very finely to start the sauce.
- Put the chopped onions over the heat and sauté them in vegetable oil.
- When the onion has softened somewhat, add the peeled red tomato finely chopped.
- Then add 1 tablespoon sugar, 1 tablespoon pomegranate molasses, a pinch of salt and 1 teaspoon tomato paste, plus one crushed garlic clove.
- When the ingredients are fried, add a little water and set the sauce aside.
- Have the chickpeas ready either by soaking and boiling them or by opening a can of ready chickpeas. You can add the chickpeas directly into the sauce or leave them aside to layer on top of the bread
- Prepare the bread as well. Cut the loaf into squares using kitchen scissors, and either fry the bread or toast it in the oven, as you prefer.
- Mix the required amount of yogurt with a pinch of salt, a pinch of white pepper, the second crushed garlic clove, and 1 tablespoon tahini. Mix well until smooth and homogeneous.
- When it's time to serve the fatteh, start layering everything in the serving dish.
- Start with the bread first, then add the red sauce with the chickpeas after reheating them, then a layer of the yogurt mixture, and garnish with pine nuts fried in 1 tablespoon butter.
- For the final garnish, you can add a dash of cinnamon and a sprinkle of chopped fresh parsley to the pine nuts; some people also add a little fried fresh cilantro. The decoration is up to your taste and preference.
Recipe tags
Vegetarian mainsLevantVegetarian