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Mediterranean
Easy
Main Course
Lebanese Fatteh With Roasted Sweet Potato For Hearty Lunches
Sweet Potato
57 mins
Cooking Time
Easy
Difficulty
18
Ingredients
Diet
Lebanese fatteh is a study in contrast—cool yoghurt against warm toppings, crisp bread beneath soft layers. This roasted sweet potato version stays true to the traditional structure while replacing meat with caramelised vegetables. Each layer serves a purpose, from the cumin-scented roast to the tangy tahini yoghurt that binds everything together.
Ingredients
UNITSIngredients
For the Roasted Sweet Potato:
500 gSweet potato, peeled and cut into medium cubes
2 tablespoonsOlive oil
½ teaspoonGround cumin
¾ teaspoonSalt
For the Chickpeas:
1 cupCooked chickpeas
as neededWater (to warm the chickpeas)
¼ teaspoonSalt
For the Yoghurt Tahini Sauce:
1½ cupsFull-fat plain yoghurt
¼ cupTahini
2 clovesGarlic, finely crushed
2 tablespoonsLemon juice
¾ teaspoonSalt
For the Bread Layer:
2 roundsArabic pita bread
For the Nut and Butter Topping:
2 tablespoonsUnsalted butter or ghee
2 tablespoonsPine nuts
Final Garnish:
½ teaspoonGround paprika
¼ teaspoonGround cumin
1 tablespoonFresh parsley, finely chopped
Plate it up!
Plate it up!
Plating Instructions
Plating Instructions
Use a wide, shallow bowl to show off the layers clearly.
Pairing Instructions
Pairing Instructions
Serve alongside fresh greens or pickled vegetables for balance.
Garnishing Instructions
Garnishing Instructions
Finish with parsley just before serving to keep it fresh and aromatic.
