So there was recently a pretty decent dinner/iftar party at the Straight-up Bananas HQ and I accidentally cooked up a storm enough for 10 when in reality we were only 5….Never cook when you’re hungry, I guess. Lesson learnt.
I made a Middle Eastern feast fit for kings and queens, and along with the Moroccan stuffed leg of lamb I recently got from an event with Spinney’s, I also made my rendition of their popular recipe for fettit khobiz, or bread fatteh.
It was actually my first time making fatteh, and probably only my second time eating it (I had only had it with soggy bread and that never felt appealing to me). I decided to make it in a jar, partly because I had ran out of plates and partly because I felt it looked so pretty with all the layers showing.
Here’s what you’ll need:
- 3 slices of day-old Arabic pita bread cut into squares
- Pomegranate seeds
- Toasted pine nuts
- 1 can of drained chickpeas
- 1 minced garlic (very fine)
- The juice of a lime
- Olive oil
Here’s how it’s done, son:
- First, toast the bread in a hot pan until nice and golden brown–a little oil goes a long way, there’s absolutely no possible reason you’d have to deep-fry the bread.
- Then, dry toast the pine nuts–dry toasting means that you place them on a skillet without any oil, eventually the natural oils of the pine nut with help toast them up.
- In a bowl, mix the yogurt, garlic, lime, olive oil and tahini together to form the yogurt sauce.
- In the jar, place the chickpeas on the bottom, layer with pine nuts, pomegranate seeds and yogurt sauce then garlic with some more pine nuts, pomegranate seeds and maybe even a swig of pomegranate molasses.
- When you scoop out the layers from the jar and place in your plate, top with the toasted bread–this means each bite is as crispy as it should be!
- Go Straight-up Bananas and enjoy!
It’s super simple to make and as long as you don’t add the bread, the jar could last a few days–so you’d be able to make it in advance for any dinner parties you may have.
Go Straight-up Bananas with me and give this a shot, and since you’re here, follow me on Instagram as well, please! 🙂