Making this classic fatteh recipe only requires chickpeas, pita, protein (soy mince), yogurt, and seasonings. It takes about 10 minutes to prepare.
INGREDIENTS
INSTRUCTIONS
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.
Fry the chopped onions and some crushed garlic in olive oil on high heat until translucent.
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.
Prepare the yoghurt by mixing with it the remaining crushed garlic and some salt, tahini and lemon juice.
Spread the fried pita bread in a serving dish, then layer the spinach, with its water, on top.
Layer the yoghurt on top of the spinach.
Ingredients
Directions
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.
Fry the chopped onions and some crushed garlic in olive oil on high heat until translucent.
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.
Prepare the yoghurt by mixing with it the remaining crushed garlic and some salt, tahini and lemon juice.
Spread the fried pita bread in a serving dish, then layer the spinach, with its water, on top.
Layer the yoghurt on top of the spinach.
