Iftar recipe of the day: Fatteh with chickpeas
Go vegetarian with this traditional Ramadan favourite from the Fairmont Dubai's Mahmoud Haidar
Serves 6 | Preparation /cooking time: 30 mins | Difficulty: easy
Ingredients
2 large pieces of Arabian (pitta) bread
1 tbsp olive oil, plus extra for frying
300g cooked chickpeas
3 tbsp pine nuts
3 tbsp chopped parsley
500g yoghurt
2 tsp cumin powder
1 tsp paprika
4 cloves garlic, finely chopped
4 tbsp ghee
Method
1. Preheat the oven to 170°C.
2. Brush the pitta bread with the olive oil and season with salt and pepper. Bake in the oven until crispy and golden brown.
3. Allow the bread to cool slightly, then break into small pieces and toss with the chickpeas.
4. Heat a little olive oil in a pan, add the pine nuts and toast until golden brown. Add the parsley and set aside.
5. In a mixing bowl, add the yoghurt, cumin, paprika and garlic. Season.
6. Place the bread and chickpea mixture on a plate. Cover with the yoghurt sauce and top with the pine nuts and parsley mixture and melted ghee. Serve.
Tip: When toasting nuts you will be best off starting from a cold pan and oil. This way they won’t burn so easily.
