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Syrian · Dinner

Syrian chickpea-yogurt pita bowls (fatteh)

Crisp pita and warm cumin chickpeas layered with lemony tahini yogurt, then finished with sizzling butter, pine nuts, parsley, and paprika.

About 35 minTotal
About 35 minActive
$Cost
EasyDifficulty
Makes 6 servings
Syrian chickpea fatteh bowls layered with crisp pita, warm chickpeas, tahini yogurt, browned butter, pine nuts, paprika, and parsley.

Equipment

  • A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.

Ingredients

1× recipe · Makes 6 servings

  • 4 large pocketless pitas, torn in 1 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 15-ounce cans chickpeas, drained and rinsed, 1/2 cup can liquid reserved
  • 1 teaspoon ground cumin, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 2 cups plain whole-milk Greek yogurt
  • 1/3 cup well-stirred tahini
  • 2 garlic cloves, finely grated
  • 1 lemon, juiced
  • 3 tablespoons unsalted butter
  • 1/3 cup pine nuts
  • 1/2 teaspoon sweet paprika
  • 1/2 cup chopped flat-leaf parsley

Instructions

  1. Heat oven to 400°F. Toss pita with olive oil, 1/4 teaspoon cumin, and 1/4 teaspoon salt; until crisp and golden.

  2. Warm chickpeas with reserved liquid, 1/2 teaspoon cumin, and 1/2 teaspoon salt for 5 minutes. Mash about one quarter against the pan so the liquid lightly thickens while most chickpeas remain whole.

  3. Whisk yogurt, tahini, garlic, lemon juice, remaining cumin, and 1/2 teaspoon salt until smooth. Let it stand at room temperature while the chickpeas warm so the contrast is cool rather than refrigerator-cold.

  4. Divide most pita among shallow bowls and spoon chickpeas with enough hot liquid to soften only the bottom layer. Cover with yogurt sauce and scatter the remaining crisp pita over the top.

  5. Melt butter until foamy, add pine nuts, and cook until both are golden. Immediately spoon over the bowls; finish with paprika, parsley, and remaining salt and serve before all the pita softens.

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