Fatteh is typical souk food, mainly of the souks of Damascus. Already prepared ingredients are mixed at the last minute and served immediately—cooked chickpeas, yogurt, grilled bread, and traditionally browned butter or ghee drizzled on top. A fatteh must be served and eaten quickly, before the grilled bread gets soggy from the yogurt.
A fatteh is a perfect balance between the hot chickpeas and the cold yogurt. The yogurt is not served plain, but “broken” with tahini and a hint of garlic. I like to add a bit of olive oil to the yogurt, which rounds out the flavors even further.
- 1 cup (250 g) dried chickpeas
- 1 garlic clove
- 1 1/4 cups (500 g) yogurt
- 2 tablespoons (30 g) tahini
- 1 tablespoon (15 ml) olive oil
- 2 pitas
- 5 1/2 tablespoons (50 g) pine nuts
- 1 teaspoon vegetable oil
- Kamal Mouzawak
Soak the chickpeas in water to cover for 10 hours. Drain, put in a pot with fresh water to cover, and simmer over low heat until well cooked.
Meanwhile, crush the garlic finely with a bit of salt. Add to the yogurt and tahini in a bowl, mix well, and then add the olive oil and blend.
Grill the pitas on a stovetop griddle or toast it in the oven until crisp and golden.
In a small skillet over medium heat, sauté the pine nuts in the vegetable oil, stirring constantly, until lightly colored.
Divide the quantities among 4 bowls. Start with the cooked chickpeas (and a bit of their cooking water), add the yogurt sauce, and top with the grilled bread, broken into pieces. Top with the pine nuts and serve immediately.