Fatteh

Cook time: 35     Serves: 2    Difficulty: Easy

 

Make this for your next mezze or indoor picnic, bring over some friends, and share a mountain of fragrant MATR, fresh herbs, crunchy pita chips and ruby-red pomegranate.

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Ingredients
  • 1 pack of MATR Patties, torn into morsels
  • 2 pita bread
  • 1 can chickpeas
  • ½ pomegranate
  • 1 clove of garlic
  • 1 handful of pine nuts
  • 1 bunch of mint
  • 250 ml plain yoghurt
  • 1 tbsp tahini paste
  • 1 tbsp whole cumin seeds
  • Frying oil
  • Chili powder or flakes
Method
  1. Preheat the oven to 150C.
  2. Cut your pita into bite size triangles, splitting them into two parts. Place on a baking sheet. Set aside until oven is ready.
  3. Either by hand of with a knife, break or cut the MATR Patties into bite size chunks.
  4. Toast the cumin seeds in a dry pan over medium heat until they become fragrant. Remove to cool.
  5. Toast the pine nuts until they turn golden. Remove to cool.
  6. In the same pan, heat a little neutral frying over medium heat, and sauté the MATR chucks for 4-5 minutes, or until they are golden brown. Add salt and pepper.
  7. Add the cumin seeds and toss together with the MATR to coat the chunks. Remove from pan and allow to cool.
  8. Put the pita chips into the oven and toast them until lightly brown and crisp. Keep an eye on them!
  9. Peel the garlic, and once the chips are done, take them out and rub about half with the garlic glove.
  10. Drain chickpeas and toss them in oil and a little salt.
  11. Add them to the baking sheet and pop into the oven. Roast until they begin to split and become slightly crunchy.
  12. Remove from the oven, and toss in chili flakes or powder to taste.
  13. Mix yoghurt and tahini, adding salt and pepper, optionally lemon, and stir it together.
  14. Lastly, remove the pomegranate seed from the husk and set aside.
  15. Now you can assemble your fatteh. Working in layers in a large serving dish, start out with a bed of pita chips, followed by MATR, chickpeas, mint leaves, pomegranate seeds and a drizzle of dressing.
  16. Repeat and finish off with any remaining mint, pomegranate and yoghurt dressing. Finish with the pine nuts and serve.