Breads and flatbreads
How to Make Chickpea and Meat Fatteh
Chickpea and meat fatteh is a rich dish that requires some advance prep for the meat and chickpeas, and the rest couldn’t be easier! Serve it right away so the bread doesn’t lose its crisp texture.
Total time55 min
Prep15 min
Cook40 min
Yield4 servings
DifficultyEasy
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Recipe tags
Breads and flatbreadsLevantNut freeEgg free
Recipe story
Chickpea fatteh with pieces of meat .. one of the tastiest dishes served for lunch, provided it is fresh, meaning it should be served immediately after preparation!
Ingredients
- Boiled meat pieces
- Boiled chickpeas
- Arabic bread, cut into cubes, toasted or fried
- Yogurt
- Crushed garlic
- Fried nuts
- Vegetable oil + butter for frying the nuts
- Dried mint for garnish
- To make Pickled Makti from Alisar.. click the link
- Also from Alisar, here is Red Mujaddara
- Make Chickpea Masabaha the Alisar way as well
Method
- In the Pyrex dish... arrange the layers on top of each other.. first arrange the pieces of preboiled meat
- Spread the cooked, drained chickpeas over the meat, then add the toasted or fried bread
- Separately .. crush the garlic in a bowl and mix it with the yogurt, then pour the yogurt mixture over the bread in the Pyrex
- Fry the nuts in a little oil and butter until browned, sprinkle them on top, then garnish with dried mint..
- Serve the fatteh immediately
- Al-Yasar Rajab
- To make Makti pickles from Al-Yasar.. click the link
- Also from Al-Yasar, here's the red mujaddara
- Also make the masabaha chickpeas Al-Yasar style as well
Notes and serving ideas
- Pickled Makti
- Red Mujaddara
- Chickpea Masabaha
