A dish popular in Egypt and the Levant, fatteh consists of zesty chickpeas and a garlic yoghurt heaped over toasted flatbread, dressed with toasted almonds and fresh chives.






Skill level

Average: 3.3 (24 votes)


  • 1 piece Lebanese bread, split in half and cut into pieces
  • 1 tbsp extra-virgin olive oil
  • 400 g can chickpeas
  • sea salt
  • ½ lemon
  • 390 g (1½ cups) plain Greek yoghurt
  • 1½ tbsp tahini
  • 1 tsp toum (or 1 tsp finely crushed garlic)
  • 1 tbsp ghee
  • 65 g (½ cup) slivered almonds
  • ½ bunch chives, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 200°C.
  2. Place the Lebanese bread on a baking tray, drizzle with oil, season with salt and bake for 10–15 minutes or until golden.
  3. Meanwhile, pour the chickpeas and their liquid into a small saucepan. Add a squeeze of lemon juice and ½ teaspoon salt and stir over low heat until warmed through.
  4. Place the yoghurt, tahini, toum and ½ teaspoon salt in a bowl and stir to combine well.
  5. Heat the ghee in a small frying pan over medium heat. Add the almonds and stir continuously until golden.
  6. To assemble, place the toasted bread in the base of a large serving plate and drizzle over a little of the chickpea liquid. Dollop over the yoghurt mixture, then spoon the chickpeas and some more of their liquid over the top.  Pour over almonds and ghee.
  7. Scatter with the chives and an extra squeeze of lemon juice and serve immediately.


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