Before I had ever made fettah in my own kitchen, I heard all about it through my fiancé. He grew up in Dubai, where food from every corner of the Middle East lives side by side. When he talks about it, it’s never complicated food. It’s comforting food. The kind you eat quickly while it’s still warm. This dish is definitely one that is best served fresh.
This is my version of the fettah he loves most. Crispy pita chips, warm chickpeas, and spiced minced meat, covered in a garlicky yogurt sauce and topped with pine nuts – it’s simple and cozy.
This recipe serves between 2-4 depending on the person eating it. As a smaller eater, I can stretch it to 3-4 meal but my husband will Kirby all of it in two sittings!
Ingredients
- 250g minced beef or lamb
- 1 tsp all spice
- 1 tsp pomegranate molasses
- Salt and pepper
- 3 tbsp Olive oil
- 1 can chickpeas
- 3 pita breads
- 1.5 cups plain yogurt
- 3 Garlic cloves
- 1 tbsp lemon juice
- Pomegranate seeds (topping)
- Pine nuts (topping)
Directions
- Make the Crispy Pita
Preheat the oven to 375°F (190°C). Tear the pita breads into bite-sized pieces and toss with 2 tablespoons olive oil and a pinch of salt. Spread on a baking tray and bake for 10–15 minutes, turning once, until golden and crisp. Set aside. - Prepare the Garlicky Yogurt Sauce
In a bowl, combine the yogurt, grated or finely minced garlic, lemon juice, and a pinch of salt. Mix until smooth and creamy. Taste and adjust seasoning if needed. Set aside at room temperature. - Cook the Chickpeas
Drain and rinse the chickpeas. Heat 1 tablespoon olive oil in a pan over medium heat and warm the chickpeas with a pinch of salt and pepper until heated through. Set aside and keep warm. - Cook the Spiced Meat
In the same pan, add the minced beef or lamb. Season with allspice, salt, and pepper. Cook over medium heat, breaking up the meat, until browned and cooked through. Stir in the pomegranate molasses and cook for another minute until glossy and fragrant. Remove from heat. - Toast the Pine Nuts
In a small dry pan, toast the pine nuts over low heat until golden and fragrant. Keep a close eye on them — they burn quickly. - Assemble the Fettaḥ
Spread the crispy pita chips on the bottom of a serving dish. Spoon the warm chickpeas evenly over the top, followed by the spiced meat. Pour the garlicky yogurt sauce generously over everything. - Finish & Serve
Top with toasted pine nuts and a scattering of pomegranate seeds. Serve immediately while warm.