Maya Ammous’s “fatteh” with pesto, The Kitchen Editor.
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Preparation 20 min
Cooking time 10 min
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Portions
3 people
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Difficulty
Easy
Ingredients All ingredients
- For the pesto
- 1 handful of basil
- 1 garlic clove
- Salt to taste
- 1 to 2 tablespoons of pine nuts (you can substitute with almonds or cashews)
- 2 to 3 tablespoons of olive oil.
- For the dish
- 1 can of cooked chickpeas, rinsed and then warmed in water over low heat for a few minutes
- 1 Lebanese flatbread cut into squares
- 2 cups of yogurt (laban)
- Salt
- 1 crushed garlic clove.
- For the garnish
- 1 handful of pine nuts fried in olive oil
- 1 handful of pomegranate seeds.
Preparation Fatteh with Pesto
- Using an electric mixer or a mortar and pestle, blend all the pesto ingredients together until they are puréed.
- Fry or toast the pieces of bread.
- Place the yogurt in a bowl and add the crushed garlic, salt, 1 to 2 tablespoons of the prepared pesto, and 2 to 3 tablespoons of the chickpea cooking water. Mix everything together.
- Assemble the fatteh layer by layer. Start with a layer of bread, then a layer of chickpeas, then yogurt, then pesto. Repeat.
- Garnish with a few basil leaves and cover everything with fried pine nuts and their frying oil.
- Enjoy immediately while the bread is still crispy.
To follow Maya on Instagram, click here: The Kitchen Editor
Fatteh with Pesto
-
Preparation 20 min
Cooking time 10 min
-
Portions
3 people
-
Difficulty
Easy
Ingredients All ingredients
- For the pesto
- 1 handful of basil
- 1 garlic clove
- Salt to taste
- 1 to 2 tablespoons of pine nuts (you can substitute with almonds or cashews)
- 2 to 3 tablespoons of olive oil.
- For the dish
- 1 can of cooked chickpeas, rinsed and then warmed in water over low heat for a few minutes
- 1 Lebanese flatbread cut into squares
- 2 cups of yogurt (laban)
- Salt
- 1 crushed garlic clove.
- For the garnish
- 1 handful of pine nuts fried in olive oil
- 1 handful of pomegranate seeds.
