Of all the traditional meals found in Lebanon, fatteh, a layered dish of poached meat or chicken, chickpeas, toasted pita bread and garlic yoghurt topped with pine nuts, might be the simplest to ...

It's a great contrast of textures, with crispy toasted pita, smooth yoghurt, crunchy pine nuts, juicy chicken and chickpeas, and is the perfect dish for Ramadan and Eid. Of all the traditional ...

There are endless ways to make fatteh, a layered dish traditionally ... Heat your oven to 220°C (425°F). Spread the pine nuts on a baking sheet and bake for about 5 minutes, or until golden.

Season with salt to taste In a third saucepan, melt the remaining butter and add the pine nuts. Cook over low heat, stirring until the pinenuts turn golden brown, 5-7, minutes. Allow them to cool ...

Just before serving, place a frying pan over medium heat and toast the pine nuts until they just change colour. Stirring constantly, add the butter and cook until the butter is browned and fragrant.

“The term fatteh comes from the Arabic word ‘fatta’, meaning to crumble bread ... Remove with a slotted spoon and cool on paper towels. Repeat with pine nuts. 5.Reduce oven to 180°C. Layer half the ...

Vegetarian fatteh with aubergines and mint recipe By ... sliced into medium thick rounds extra virgin olive oil sea salt 60g (2oz) pine nuts Preheat your grill to maximum heat.

Lebanese Chicken Fatteh Posted: May 12, 2025 | Last updated: May 12, 2025 🥣 FATTEH INGREDIENTS 15 oz can chickpeas 1 large Arabic pita bread 2 Tbsp extra virgin olive oil 1/4 cup pine nuts 1 lb ...

4. Heat a little olive oil in a pan, add the pine nuts and toast until golden brown. Add the parsley and set aside. 5. In a mixing bowl, add the yoghurt, cumin, paprika and garlic. Season.

Eggplant fatteh (Fatteh bi batenjan) Fatteh is a very popular peasant dish eaten all over Lebanon. It is traditionally prepared with bread, chickpeas, garlic-tahini-yoghurt sauce and fried pine nuts.

Fatteh is a Middle Eastern dish made of slightly stale or leftover bread that is ... Top with eggplant and chickpea mixture and spoon over yoghurt sauce. Serve sprinkled with herbs, pine nuts and ...