This is seriously the easiest and the most foolproof recipe for “Fatte” ever. I used to always dread making this dish because I could never get it to taste exactly like my mom makes it – but then! Eureka! It happened!
Since this is a regular in Ramadan, it makes sense to have a good recipe at hand, so enjoy!
You will need:
- 3 cups boiled chickpeas (I prefer the large sized ones)
- 1 kg yoghurt (don’t be afraid of going for the full fat)
- 2-3 tablespoons Tahini (sesame paste)
- juice of 1/2 lemon
- 2 tsp cumin
- 1 tbsp oil
- 3 pita bread slices
- 1/4 cashews and sliced almonds for garnish
- salt to taste
- Add the 2 tsps to the boiled chickpeas. If you are using cans then rinse the chickpeas well first then add the cumin. If you are preparing the chickpeas from scratch then they will need to be soaked overnight then boiled for about an hour using a pressure cooker. If this is your first time experimenting with the recipe, go for the canned chickpeas but make sure to really rinse thoroughly to get rid of the added salt
- In a blender, combine 3 tablespoons tahini, lemon, salt, with the yoghurt and blend well
- Meanwhile, bake 3 slices of bread in the oven for about 10 mins or until crisp but not burnt. Once done, crush them and set them aside
- On a nonstick skillet, using one tablespoon oil of choice, fry the nuts and keep them in the skillet. A much healthier alternative would be to just roast the nuts and add as garnish at the end without the oil – The trick though is that nuts go from completely unroasted to burnt in seconds so they need to be constantly rotated and watched
- Finally, in your serving pan, layer the bread crumbs then the chickpeas. The ypghurt is then poured on top of the chickpeas evenly and garnished with the nuts (complete with the oil and everything)
Now set a plate for you and 4 others – ENJOY!