Fatteh in the UK: what it is, how to order it, where to find it
Fatteh is a layered dish of crisp fried flatbread, chickpeas, garlic yoghurt and toasted nuts, assembled warm so the bread softens where it meets the yoghurt. A Levantine comfort dish eaten at breakfast or as a mezze, it is built from humble parts into something rich and satisfying. The name, like fattoush, comes from crumbled bread.
What fatteh is
Pieces of flatbread are fried or toasted crisp and layered in a dish with warm chickpeas, a sauce of yoghurt beaten with tahini and garlic, and a topping of toasted pine nuts or almonds, browned butter and a scatter of parsley, sumac or pomegranate. The bread at the bottom soaks up the yoghurt and softens while the top stays crisp; the contrast is the point. Hummus fatteh (with chickpeas) is the vegetarian everyday version; fatteh can also be made with aubergine, or topped with spiced lamb for a richer plate. It is eaten warm, often for breakfast or brunch.
How to judge it
It should be warm, with the yoghurt-tahini sauce creamy and garlicky, the chickpeas soft, the nuts toasted, and a mix of soft and crisp bread. A cold, soggy or bland version misses it. Browned butter poured over at the end and freshly toasted nuts are the marks of care. It is assembled to order and eaten straight away.
Fatteh on the table
It is a warm dish among the mezze, or a light meal in its own right, and one of the great vegetarian Levantine plates. The lamb-topped version turns it into a main. It shares its bread-and-yoghurt idea with the Turkish and Levantine fatteh family.
Where it is done well in the UK
Lebanese and Levantine restaurants, especially at brunch. The list below shows areas with the most Lebanese restaurants.
How to order it
Order fatteh warm; the yoghurt-tahini sauce should be creamy and garlicky, the chickpeas soft, the nuts toasted, the bread a mix of soft and crisp. Browned butter on top is the finish. A great vegetarian dish; the lamb-topped version is a main.
Where it's done well
UK councils with the most fatteh specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve fatteh near you.
Make it at home
Serves 4 · 30 min
Ingredients
- 2 flatbreads, fried or toasted crisp and broken
- 400 g cooked chickpeas, warmed
- 400 g yoghurt beaten with 2 tbsp tahini and 2 crushed garlic cloves, salt
- 3 tbsp pine nuts, 40 g butter
- parsley, sumac, pomegranate
Method
- 01Fry or toast the bread crisp and lay in a dish. Spoon over the warm chickpeas.
- 02Pour the garlic-tahini yoghurt over the top.
- 03Toast the pine nuts in the browning butter and pour over.
- 04Scatter parsley, sumac and pomegranate and serve at once, while the top is crisp.
Assemble and eat straight away so the top bread stays crisp. Browned butter and toasted nuts make it.