Breads and flatbreads
ChefLoubna Fawaz
Chickpea Fatteh, or Tasqiya
Chickpea fatteh, also called tasqiya, made the homemade way and at its best — with fried nuts in ghee :) And don’t forget: it’s important to serve fatteh immediately as soon as it’s ready!
Ingredients
Start here, then move straight into the method.
- 2 cups cooked chickpeas (after soaking overnight) or canned
- A squeeze of lemon
- Yogurt
- 2 cloves garlic
- 3 tablespoons tahini
- 1 toasted loaf of bread
- Chili powder for the top, optional
- Toasted almonds and pine nuts, generously fried in ghee
Method
Follow the cooking sequence without leaving the page.
- Toast the bread and break it up, then place it in a deep bowl and moisten it with a little of the chickpea cooking water
- Reserve a little of the toasted bread and some chickpeas for garnish later... then spread the cooked, drained chickpeas over the bread
- Whisk the yogurt with the crushed garlic, lemon juice, and tahini, then spread it over the chickpeas
- Fry the nuts in a generous amount of ghee and sprinkle them over the fatteh. Sprinkle with chili powder to taste as well. You can also garnish with a little of the bread and chickpeas
- Assemble the fatteh and serve it immediately, before the bread soaks up too much liquid and becomes very soft
- Also from Mona, here is Easy Spicy Potatoes
- Get the recipe for Crispy Chicken from Mona as well
Recipe tags
Breads and flatbreadsLevantVegetarianEgg free
Notes and serving ideas
- Chickpea Musabaha
- Easy Spicy Potatoes
- Crispy Chicken
- Chicken Wrap
