📝 About This Recipe
Fatteh Lahme is a majestic Lebanese breakfast staple that masterfully balances textures and temperatures. This traditional Levantine 'crumble' features layers of crispy toasted pita, warm spiced chickpeas, and a velvety, garlic-infused yogurt sauce, all topped with succulent sautéed minced lamb. It is a celebratory dish that turns a simple morning meal into a luxurious feast of savory, nutty, and tangy flavors.
🥗 Ingredients
The Bread Base
- 3 loaves Lebanese Pita Bread (cut into 1-inch squares)
- 2 tablespoons Olive Oil (for brushing or tossing)
The Meat Topping
- 300 grams Ground Lamb (can substitute with lean ground beef)
- 1 tablespoon Ghee or Butter
- 1 teaspoon Seven Spices (Baharat) (a blend of allspice, cinnamon, cloves, etc.)
- 1/4 teaspoon Cinnamon (ground)
- 1/2 teaspoon Salt (to taste)
The Chickpeas
- 2 cups Cooked Chickpeas (canned or soaked and boiled until very soft)
- 1/2 teaspoon Cumin (ground)
- 1/2 cup Chickpea Broth (reserved from the pot or can)
The Yogurt Sauce
- 3 cups Plain Greek Yogurt (at room temperature to prevent curdling)
- 3 tablespoons Tahini (high quality)
- 3 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 2 tablespoons Lemon Juice (freshly squeezed)
The Garnish
- 1/4 cup Pine Nuts (toasted in ghee until golden)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Pomegranate Seeds (optional for a pop of color and sweetness)
- 1/2 teaspoon Aleppo Pepper or Paprika (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F). Toss the pita squares with 2 tablespoons of olive oil and a pinch of salt. Spread them on a baking sheet and toast for 10-12 minutes until deeply golden and crunchy. Set aside.
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2
In a medium saucepan, combine the chickpeas with their broth and the ground cumin. Simmer over low heat for 10 minutes. The chickpeas should be hot and very tender when ready to assemble.
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3
Prepare the yogurt sauce by whisking together the Greek yogurt, tahini, crushed garlic, and lemon juice in a large bowl. If the mixture is too thick, add a tablespoon of warm water or chickpea broth until it reaches a pourable, velvety consistency.
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4
In a skillet over medium-high heat, melt the ghee or butter. Add the ground lamb, breaking it apart with a wooden spoon.
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5
Season the meat with the Seven Spices, cinnamon, and salt. Cook for 6-8 minutes until the lamb is browned and slightly crispy on the edges. Remove from heat.
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6
In a small frying pan, lightly toast the pine nuts in a teaspoon of ghee over medium heat for 2-3 minutes until they are golden brown and fragrant. Watch them closely as they burn quickly!
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7
Begin assembly just before serving to ensure the bread stays somewhat crisp. In a deep serving platter or individual bowls, place a generous layer of the toasted pita squares.
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8
Using a slotted spoon, layer the warm chickpeas over the bread. Drizzle 2-3 tablespoons of the hot chickpea broth over the bread to soften it slightly.
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9
Pour the garlic-yogurt sauce over the chickpeas, covering them completely to create a smooth, white blanket.
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10
Top the yogurt layer with the hot, spiced ground lamb, spreading it evenly across the center.
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11
Garnish immediately with the toasted pine nuts, chopped parsley, and a sprinkle of Aleppo pepper or paprika.
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12
Serve immediately while the meat and chickpeas are hot and the yogurt is cool, creating the signature Fatteh temperature contrast.
💡 Chef's Tips
Always use room temperature yogurt; cold yogurt will chill the hot chickpeas and meat too quickly and may split. For the best texture, do not assemble the dish until you are ready to eat, otherwise the pita will become soggy. If you don't have Seven Spices, a mix of allspice and a touch of black pepper is a great substitute. Frying the pita provides a richer flavor than baking, but baking is a healthier, more common modern alternative. Ensure your garlic is crushed into a smooth paste with salt to avoid biting into raw chunks.
🍽️ Serving Suggestions
Serve with a side of fresh radish, green onions, and mint leaves for crunch and freshness. A hot cup of Lebanese black tea with mint is the traditional beverage pairing. Pair with a small plate of assorted pickles (Makdous or pickled cucumbers). For a complete spread, serve alongside a plate of fresh olives and sliced tomatoes.