Lebanese Fatteh With Roasted Sweet Potato For Hearty Lunches
Lebanese Fatteh With Roasted Sweet Potato For Hearty Lunches
LebaneseIntermediateMain Course
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Lebanese Fatteh With Roasted
Sweet Potato
For Hearty Lunches
57 mins
Cooking Time
Intermediate
Difficulty
19
Ingredients
Veg
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
Sweet potato, peeled and cut into medium cubes
Olive oil
Ground cumin
Salt
Cooked chickpeas (For the Chickpeas)
Water
Salt
Full-fat plain yoghurt (For the Yoghurt Tahini Sauce)
Tahini
Garlic, finely crushed
Lemon juice
Salt
Arabic pita bread (For the Bread Layer)
Unsalted butter or ghee (For the Nut and Butter Topping)
Pine nuts
Final Garnish
Ground paprika
Ground cumin
Fresh parsley, finely chopped
Follow
Directions
Description - Step 1
Step 1: Roast Sweet Potato
Preheat the oven to 200°C. Toss the sweet potato cubes with olive oil, ground cumin, and salt until evenly coated. Spread them in a single layer on a baking tray to prevent steaming. Roast, turning once midway through, until golden on the edges and soft at the centre. Keep warm.
Description - Step 2
Step 2: Warm Chickpeas
Transfer the cooked chickpeas to a saucepan and add enough water to cover the base. Add salt and heat gently over medium flame. The goal is warmth, not boiling, so the chickpeas stay tender without splitting. Drain completely and set aside while hot.
Description - Step 3
Step 3: Mix Yoghurt Sauce
In a mixing bowl, whisk yoghurt and tahini until smooth before adding garlic, lemon juice, and salt. Stir steadily to avoid lumps and achieve a creamy, pourable texture. Taste and adjust the balance if needed. Keep the sauce at room temperature to prevent curdling.
Description - Step 4
Step 4: Toast Bread
Tear pita bread into bite-sized shards. Toast them in the oven or in a dry pan until lightly browned and crisp throughout. Avoid over-darkening, as bitterness will carry through the dish. Let the bread cool slightly to retain crunch.
Description - Step 5
Step 5: Toast Pine Nuts
Heat butter or ghee in a small pan over medium heat. Add pine nuts and stir continuously as they colour quickly. Remove from heat as soon as they turn golden to prevent residual burning. Set aside with the butter still hot.
Description - Step 6
Step 6: Layer Fatteh
Spread toasted pita evenly across a wide serving dish. Scatter warm chickpeas over the bread, followed by roasted sweet potato. Pour the yoghurt tahini sauce generously, ensuring even coverage while allowing some texture to show through.
Description - Step 7
Step 7: Finish the Dish
Drizzle the hot butter and pine nuts over the yoghurt layer. Sprinkle paprika, ground cumin, and chopped parsley evenly on top. Serve immediately to preserve the contrast between warm layers and cool sauce.
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Lebanese
Intermediate
Main Course
