About this Dish
A layered Damascus dish of toasted flatbread, chickpeas and yoghurt with a tahini-lemon dressing, topped with pine nuts and parsley. Each layer must be assembled in the correct order and eaten immediately before the bread absorbs the yoghurt and loses its crunch. A breakfast and brunch dish eaten at celebrations and on special occasions in Syrian homes.
IngredientsServes 4
🫓Arabic flatbread (khubz), 2 large rounds, torn into bite-sized pieces
🫘Chickpeas, 400g tin, drained and rinsed
🥛Full-fat plain yoghurt, 500g, at room temperature
🫙Tahini, 3 tablespoons
🍋Lemon juice, 3 tablespoons, freshly squeezed
🧄Garlic, 2 cloves, crushed to a paste
🌰Pine nuts, 3 tablespoons
🧈Unsalted butter, 1 tablespoon
🌿Fresh flat-leaf parsley, a small handful, roughly chopped
🌶️Paprika or Aleppo pepper flakes, 1 teaspoon, for garnish
Method
1
Preheat your oven to 200°C. Spread the torn flatbread pieces on a baking tray, drizzle lightly with olive oil and toast for 8–10 minutes until deeply golden and crisp. Watch them closely as they can catch quickly.2
Warm the drained chickpeas in a small saucepan with a pinch of salt and a splash of water over low heat, just until heated through. You want them warm but not mushy, so keep the heat gentle.3
Make the dressing by whisking together the tahini, lemon juice, crushed garlic and a pinch of salt in a bowl. Add 3–4 tablespoons of cold water a little at a time, whisking until the sauce is smooth, creamy and pourable. Stir the yoghurt in a separate bowl with a small pinch of salt until loosened.4
Melt the butter in a small frying pan over medium heat and toast the pine nuts, stirring constantly, until they turn a deep golden brown. This takes only 2–3 minutes so do not walk away from the pan.5
Now assemble immediately in a wide, shallow serving dish in this order: spread the toasted bread pieces across the base, spoon the warm chickpeas evenly over the bread, then pour the yoghurt generously over the chickpeas, and finally drizzle the tahini-lemon dressing all over the top.6
Scatter the toasted pine nuts and their butter across the dish, then add the chopped parsley and a dusting of paprika or Aleppo pepper for colour and warmth. Bring the dish straight to the table and serve at once — the bread must stay crunchy, so do not let it sit.7
Bring the dish straight to the table — Fatteh waits for no one. Serve at once so the bread holds its crunch beneath the warm chickpeas and cool creamy sauce.User Reviews
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