Damascus Chickpea Fatteh with Yogurt and Toasted Bread

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A beloved Syrian breakfast and mezze dish from Damascus, fatteh layers crispy toasted pita with warm chickpeas, a tangy garlic-yogurt-tahini sauce, and butter-toasted pine nuts and almonds. Every element brings a different texture — crackling bread, velvety sauce, tender legumes — and is finished with sumac and parsley for the signature bright, earthy flavor.

Nutrition Facts

Per serving (estimated)

• 525 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 9 gFiber
• 5 gSugar
• 20 gProtein
• 480 mgSodium
• 620 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the bread and chickpea base

• 4 pita breads (day-old works best), torn into 1-inch pieces
• 2 tablespoons ghee or unsalted butter, melted
• 2 cups cooked chickpeas (or 1 can, 15 oz, drained and rinsed)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

For the yogurt-tahini sauce

• 1 1/2 cups plain whole-milk yogurt
• 1/4 cup well-stirred tahini
• 2 cloves garlic, finely grated
• 2 tablespoons fresh lemon juice
• 1/4 cup warm water
• 1/2 teaspoon salt

For the nut topping and garnish

• 3 tablespoons ghee or unsalted butter
• 1/4 cup pine nuts
• 1/4 cup slivered blanched almonds
• 1 teaspoon sumac
• 1/2 teaspoon sweet paprika
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons pomegranate seeds (optional)

Directions

1. Preheat the oven to 375°F (190°C). On a rimmed sheet pan, toss the torn pita with the melted ghee until evenly coated. Spread in a single layer and toast for 10-12 minutes, stirring once, until deeply golden and crisp. Set aside.
2. While the bread toasts, prepare the sauce: whisk the yogurt, tahini, grated garlic, lemon juice, warm water, and salt in a bowl until smooth and pourable. If too thick, add more warm water one tablespoon at a time; it should coat the back of a spoon.
3. Warm the chickpeas in a small saucepan with the cumin and salt over medium heat for 5-7 minutes, adding a splash of water if needed. They should be hot but not falling apart. Remove from heat.
4. In a small skillet, melt the ghee over medium-low heat. Add the pine nuts and almonds and cook, stirring constantly, for 2-3 minutes until fragrant and lightly golden — watch carefully as nuts burn quickly. Remove from heat immediately.
5. To assemble, spread the toasted bread across the bottom of four shallow bowls. Spoon the warm chickpeas evenly over the bread, then pour the yogurt-tahini sauce generously over the top, allowing it to seep down.
6. Drizzle the toasted nuts and their ghee over each bowl. Dust with sumac and paprika, scatter parsley, and finish with pomegranate seeds if using. Serve immediately while the bread still has some crunch.
7. Serve with extra lemon wedges and a small dish of olive oil on the side for diners who like to adjust the richness.

Cook’s Notes

• Day-old or slightly stale pita toasts up far more crispy than fresh bread, and holds its crunch longer under the sauce.
• Stir the tahini jar very well before measuring — the solids settle at the bottom and uneven tahini will make the sauce seize up.
• The sauce should be lukewarm-to-warm, not hot; if your yogurt is cold, let it sit out 15 minutes before mixing so it doesn't shock the tahini.
• For a heartier main course, layer 1 1/2 cups of shredded warm poached chicken over the chickpeas before adding the sauce.
• Always assemble just before serving — the yogurt sauce will soften the bread within minutes, so any leftovers are best eaten right away.

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