Egypt 
VEGAN EGYPTIAN FATTEH
Ingredients
- 4 large whole wheat pita bread
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 cup plant-based yogurt
- 2 tablespoons tahini
- 2 cloves garlic minced
- Juice of 1 lemon
- Salt to taste
- 1 cup vegetable broth or water
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Fresh parsley chopped, for garnish
- Pomegranate seeds for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Cut the pita bread into bite-sized squares and spread them out on a baking sheet. Toast them in the oven for about 10-12 minutes until crispy. Remove from the oven and set aside.
- In a small saucepan, combine the vegetable broth or water, olive oil, ground cumin, ground coriander, and paprika. Heat over medium heat until it starts to simmer. Remove from heat and set aside.
- In a mixing bowl, whisk together the plant-based yogurt, tahini, minced garlic, lemon juice, and salt until well combined. This will be the tahini sauce.
- In a serving dish or individual bowls, start layering the ingredients. Begin with a layer of the toasted pita bread squares, followed by a layer of chickpeas.
- Pour the warm spiced broth over the bread and chickpeas, allowing it to soak in. The bread should be moist but not overly soggy.
- Drizzle the tahini sauce over the top, covering the entire dish.
- Garnish with fresh chopped parsley and pomegranate seeds, if desired.
- Serve the vegan Egyptian Fatteh immediately, allowing the flavors to meld together. Enjoy it as a main dish or as part of a mezze spread.
Notes
NUTRITIONAL FACTS:
Calories: 320 | Total Fat: 10g | Total Carbohydrates: 45g | Dietary Fiber: 10g | Protein: 12g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
