The result is a vegetarian dinner full of contrast: crisp pita, creamy yoghurt, spiced chickpeas, fresh pomegranate and the deep umami flavour of MATR. And with a cooking time of around 35 minutes, fatteh is also a great option when you want something quick, healthy and full of flavour.
About MATR
MATR is made from organic vegetables that develop their distinctive flavour and texture through fermentation. The fermentation binds the ingredients together and creates the deep umami flavour that defines MATR.
In this fatteh, MATR Patty works particularly well with cumin, tahini and yoghurt. The patty is fried until golden, broken into smaller pieces and layered with the other elements of the dish.
How to make fatteh with MATR
Start with the pita and MATR:
- Preheat the oven. Set the oven to 150°C.
- Cut the pita breads into small triangles or bite-sized pieces and spread them out on a baking tray. Set aside while the oven heats up.
- Tear or cut the patties into bite-sized pieces. They do not need to be exactly the same size.
- Add the cumin seeds to a dry pan over medium heat. Toast briefly until they become fragrant, then remove them from the pan.
- Toast the pine nuts. Using the same dry pan, toast the pine nuts until lightly golden. Remove and set aside.
Fry the MATR and crisp up the pita:
- Add a little neutral oil to the pan and fry the MATR pieces over medium heat for around 4-5 minutes, or until golden on the outside. Season with salt and pepper.
- Return the toasted cumin seeds to the pan and toss them with the MATR so the spice is evenly distributed. Then remove the MATR from the heat.
- Place the pita pieces in the oven and bake until lightly golden and crisp. Keep an eye on them, as thinner pieces can brown quickly.
- Once the pita pieces come out of the oven, rub about half of them with the peeled garlic clove. This gives them a subtle garlic flavour without overpowering the dish.
Prepare the chickpeas:
- Drain the chickpeas, then toss them with a little oil and salt.
- Spread them out on the baking tray and bake until they begin to split and develop a lightly crisp surface.
- Once the chickpeas come out of the oven, season them with chilli flakes or chilli powder to taste.
Make the yoghurt-tahini dressing:
- Mix the yoghurt and tahini together until smooth. Season with salt and pepper, and add a little fresh lemon juice if you want some extra acidity.
Assemble your fatteh:
- Spread a layer of pita pieces across the bottom of a large serving dish.
- Distribute the MATR, chickpeas, mint and pomegranate over the pita, then spoon over some of the yoghurt-tahini dressing.
- Continue layering the pita, MATR, chickpeas and dressing until all the ingredients have been used.
To serve:
Top with the remaining mint, pomegranate seeds and a little extra yoghurt dressing. Finish with the toasted pine nuts and serve immediately while the pita and chickpeas are still crisp and warm.
Tips for the best fatteh
Dry the chickpeas thoroughly. The less moisture left on the chickpeas before they go into the oven, the easier it is to get them golden and crisp. Pat them dry with a clean tea towel or kitchen paper.
Toss the pita with a little olive oil. A small amount of oil before baking helps the pita pieces turn more evenly golden and extra crisp. You can also season them lightly with salt.
Use a wide serving dish. Fatteh works best when the ingredients are spread out in several thin layers rather than piled too high. This makes it easier to get pita, yoghurt, MATR and toppings in every serving.
Use day-old pita if you have it. Pita from a pack that was opened the day before is often easier to crisp up compared to very fresh bread, and it is also a good way to reduce food waste.
What to serve with fatteh
Fatteh works well as a meal on its own, but it also fits naturally into a larger mezze spread. That means there are plenty of different sides you can serve alongside it.
Classic options:
- Tomato and cucumber salad with lemon and parsley.
- Olives and pickled vegetables.
- Extra pita bread on the side.
- Fresh radishes and cucumber.
- Hummus or other small mezze dishes.
Modern options:
- Crunchy cabbage salad with lemon and tahini.
- Roasted aubergine with fresh herbs.
- Green salad with pomegranate and toasted seeds.
- Grilled vegetables with lemon and mint.
- A platter with hummus, falafel and a selection of fresh vegetables.
Why make fatteh with MATR?
Fatteh is a great choice when you want a vegetarian dinner packed with flavour and contrasting textures. The crispy pita, creamy yoghurt, spiced chickpeas and fresh toppings work especially well with the deep umami flavour of MATR.
If you are curious about what umami tastes like, MATR is a good place to start. Fermentation develops a deep, savoury flavour that pairs naturally with tahini, toasted spices and tangy ingredients such as yoghurt and pomegranate.
With a cooking time of around 35 minutes, our version of fatteh is also a great option when you want a healthy dish that is easy to fit into a busy week.
Ready to make fatteh with MATR?
Fancy trying fatteh with MATR? If you do not already have everything in the fridge, start by finding MATR at a supermarket near you, then pick up chickpeas, pita, yoghurt, tahini and your favourite fresh toppings.
Find MATR near you, learn more about our products, or discover more ideas for vegetarian dinners and healthy dishes in our recipe collection.
Frequently asked questions
What is fatteh?
Fatteh is a Levantine dish made with crispy or toasted flatbread and a variety of toppings. Many versions include pita, chickpeas, yoghurt, tahini and nuts, while the remaining ingredients vary from recipe to recipe.
What does umami taste like?
Umami is a deep, savoury and full-bodied taste that gives food more richness and depth. It occurs naturally in many fermented and matured foods, and in MATR, the characteristic umami flavour develops through fermentation.
Are chickpeas legumes?
Yes. Chickpeas belong to the legume family, along with lentils, peas and beans.
Is fatteh vegetarian?
This version of fatteh is vegetarian. It includes MATR, chickpeas, pita bread, yoghurt, tahini, pomegranate and pine nuts, and contains no meat.
Can fatteh be made in advance?
You can prepare the individual components in advance, but wait until just before serving to assemble the dish. This helps the pita, chickpeas and pine nuts stay crisp.
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