Fattet Sabanekh – Spinach Fatteh Recipe

RatingDifficultyBeginner

Making this classic fatteh recipe only requires chickpeas, pita, protein (soy mince), yogurt, and seasonings. It takes about 10 minutes to prepare.

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
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 125 g Spinach (leaves)
  cup Coriander (chopped)
 ¼ Onions
 2 ¾ Garlic cloves
  cup Arabic bread (cut in squares, also called Pita bread)
 188 g Yoghurt (full fat)
 ¼ tsp Salt
  tsp Black pepper
 ¼ tbsp Sesame seed paste ('Tahini' in Arabic)
 ½ tbsp Lemon juice
  tbsp Olive oil
 Sunflower oil
 ¼ cup Water
FOR GARNISH
 Parsley (chopped)
 Pomegranate seeds ('Rumman' in Arabic)
 Pine seeds (fried)


1

Heat some sunflower oil on high and fry the cut Arabic bread until it becomes golden brown – keep stirring so it doesn’t burn. Then place the fried bread on a plate lined with paper towels to absorb the excess oil.

2

Fry the chopped onions and some crushed garlic in olive oil on high heat until translucent.

3

Lower the heat to medium and add the cut spinach leaves one handful at a time, stirring regularly to allow the spinach to wilt. Add some black pepper and salt and all the chopped coriander and continue to stir for about 3 minutes. Add the water and let boil for 2 minutes then remove from the heat. Make sure all the water doesn’t evaporate – you’ll need it later.

4

Prepare the yoghurt by mixing with it the remaining crushed garlic and some salt, tahini and lemon juice.

5

Spread the fried pita bread in a serving dish, then layer the spinach, with its water, on top.

6

Layer the yoghurt on top of the spinach.

Ingredients

 125 g Spinach (leaves)
  cup Coriander (chopped)
 ¼ Onions
 2 ¾ Garlic cloves
  cup Arabic bread (cut in squares, also called Pita bread)
 188 g Yoghurt (full fat)
 ¼ tsp Salt
  tsp Black pepper
 ¼ tbsp Sesame seed paste ('Tahini' in Arabic)
 ½ tbsp Lemon juice
  tbsp Olive oil
 Sunflower oil
 ¼ cup Water
FOR GARNISH
 Parsley (chopped)
 Pomegranate seeds ('Rumman' in Arabic)
 Pine seeds (fried)

Directions

1

Heat some sunflower oil on high and fry the cut Arabic bread until it becomes golden brown – keep stirring so it doesn’t burn. Then place the fried bread on a plate lined with paper towels to absorb the excess oil.

2

Fry the chopped onions and some crushed garlic in olive oil on high heat until translucent.

3

Lower the heat to medium and add the cut spinach leaves one handful at a time, stirring regularly to allow the spinach to wilt. Add some black pepper and salt and all the chopped coriander and continue to stir for about 3 minutes. Add the water and let boil for 2 minutes then remove from the heat. Make sure all the water doesn’t evaporate – you’ll need it later.

4

Prepare the yoghurt by mixing with it the remaining crushed garlic and some salt, tahini and lemon juice.

5

Spread the fried pita bread in a serving dish, then layer the spinach, with its water, on top.

6

Layer the yoghurt on top of the spinach.

Fattet Sabanekh – Spinach Fatteh Recipe

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