Printed September 2, 2026
Jordanian Fatteh with Pomegranate and Pine Nuts
Layers of toasted pita, garlicky chickpeas, and tangy yogurt create a textural symphony that's been waking up Levantine households for centuries. The pomegranate seeds add jeweled bursts of sweetness to this savory masterpiece.
Ingredients
- 2 large pita breads
- 3 tablespoons olive oil
- 2 cups cooked chickpeas
- 3 cloves garlic, minced
- 2 cups Greek yogurt
- 1/4 cup tahini
- Juice of 1 lemon
- 1 teaspoon cumin
- Salt to taste
- 1/4 cup pine nuts
- 1/4 cup pomegranate seeds
- Fresh parsley, chopped
- Aleppo pepper or paprika
Preparation
Fatteh means 'crushed' in Arabic, referring to the torn bread that forms the foundation of this layered breakfast dish. In Jordan and across the Levant, it's the ultimate example of how humble ingredients—bread, yogurt, chickpeas—can create something transcendent when treated with respect and layered with intention.
Creating the Foundation
Tear pita bread into bite-sized pieces. Heat 2 tablespoons olive oil in a large pan and toast the bread pieces until golden and crispy, about 5 minutes. Transfer to a serving platter.
In the same pan, add remaining oil and sauté garlic for 30 seconds. Add chickpeas, cumin, and salt, warming through for 3-4 minutes while slightly mashing some chickpeas with the back of a spoon.
The Layering Ceremony
Whisk together yogurt, tahini, lemon juice, and a pinch of salt until smooth and pourable. Spread the chickpea mixture over the toasted bread. Pour the yogurt-tahini sauce generously over everything.
In a small pan, toast pine nuts until golden, about 3 minutes. Scatter over the fatteh along with pomegranate seeds, parsley, and a dusting of Aleppo pepper. Serve immediately while the bread still has textural contrast—soft where it meets yogurt, crispy where it stays dry. Every spoonful should capture all the layers.
