Fattet Hummus B’ Lahme or “Chickpeas & Beef Hodgepodge”

Updated at: Thu, 05 Oct 2023 00:16:24 GMT

Step 1

Wash the chickpeas under running water, then soak it in the water over night, about 6 hours at least. (the water should cover them with extra 10 cm minimum).

Step 2

In a saucepan cook the soaked and washed chickpeas on a high heat until the kernels are soft, discard the foam that appears on the top of chickpea, then reduce the heat to low and simmer it for a couple of hours (check the water percentage from time to time during cooking so that it does not dry out), keep it warm on very low heat and move to next step.

Step 3

Cut the pita bread into small 1 inch square pieces, fry it in vegetable oil on medium heat for 3 to 5 minutes or until are crispy and golden brown, then set aside. (Alternatively, bake the pita bread at 220°C for 5-10 minutes).

Step 4

Mash garlic with pinch of salt using a mortar pestle then add the plain yogurt and add also “one cup of the boiled chickpeas mashed with 1 tablespoon of its water”, season then mix until we’ll combined.

Step 5

In a skillet, heat the butter and olive oil, add the beef, season with pinch of salt and seven spices and cook for 7 to 8 minutes until light golden brown, now stir in the pine nuts and continue cooking for a 2 minutes or until the pine nuts are golden brown, then set aside while it’s sizzling.

Step 6

Assemble the fatteh in a serving plate, by distribute the fried pita on the bottom, followed by layer of the warm chickpeas, then the layer of yogurt, topped with sprinkle of cumin and paprika.

Step 7

7- Pour the meat & pine nuts mixture with sizzling butter over the yogurt, garnish with chopped parsley or mint leaves and serve immediately.

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Makes leftovers