Recipe: Perfect Hummus Fatteh #mycookbook

Lola Pope

Page content

Recipe: Perfect Hummus Fatteh #mycookbook Delicious, fresh and tasty.

Hummus Fatteh #mycookbook. Fattet hummus or hummus fatteh is a creamy, nutty , savoury chickpea bread pudding. In the Levant (Palestine, Jordan, Syria and Lebanon) it is a popular weekend breakfast/brunch item. You can enjoy this warm on a cold morning or cold out of the fridge on a hot summer day.

Toasted pita chips, hummus, and garlicky hummus are layered in a deep dish and finished off with a sprinkle of toasted pine nuts and fresh parsley.

This rustic and easy-to-fix dish is very traditional and especially prevalent in Syria (Damascus) where they have perfected it.

It is called fatteh from the verb.

You can have Hummus Fatteh #mycookbook using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Hummus Fatteh #mycookbook

Prepare 250 g of boiled chickpeas.
You need 1 of diced bread.
You need 5 tbsp of yogurt.
It’s 2 tbsp of Tahini.
It’s of Minced parsley.
You need 3 of crushed garlic cloves.
Prepare 3 tbsp of olive oil.
It’s of Topping.
It’s 1 of small sliced tortilla.
Prepare 1 of Diced tomato.
You need 1 pinch of minced parsley.
Prepare 2 tbsp of ghee.
Prepare 2 tbsp of pomegranate molasses.

Fatteh is the Arabic term used for a dish that uses pieces of stale bread as the foundation of the dish.

Hummus as you know refers to chickpeas.

A fatteh dish has countless variations, with each country having there own version.

Instead of chickpeas if you use chicken its called chicken fatteh, with lamb its called lamb fatteh and so on.

Hummus Fatteh #mycookbook instructions

Using a hot pan; fry the diced bread in some olive oil. The put them beside (we are going to use them later). No use the same pan to fry the sliced tortilla (also put those beside because were going to use those later too).
Mix the yogurt, the tahini, the garlic, the olive oil, and the minced parsley all together to get a nice sauce that was going to use later to soak the bread..
In a glass serving dish put the boiled chickpeas and the toasted bread and give them a mix with your hands (you can also use some of the boiled chickpeas water to soak the bread) now add the sauce that youve prepared earlier, and give the whole thing another mix but don't use your hands this time just use a spoon or something like that. 😁.
Now that everything is ready we can start the topping process, everyone has his style so do it the way you love, yet be sure to use all the topping ingredients to get the best test..
Well, where am I going to use the ghee !! The secrete of this dish is ghee, we are going to melt it as everything is ready then we are going to pour it over the mixture right before start eating it..

Chickpeas with Pita and Spiced Yogurt (Fattet Hummus) Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread.

The term comes from the Arabic word.

Fattet hummus is a creamy, pine-nutty concoction often eaten in Palestine, Lebanon, and Syria for a satisfying weekend brunch.

This breakfast dish is delicious and festive, yet very straightforward to make.

This is a great option for vegetarians, as it packs a healthy dose of protein and makes a very filling main meal.