Imad Alarnab fatteh
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Fatteh refers to the shredded flatbread used in this dish, as well as the dish as a whole, which combines the bread with chickpeas, tahini sauce, nuts and hot ghee. The dressing is best made with homemade hummus as well, or the best quality you can find.

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First published in 2024




Tahini dressing

Fried onion dressing




Whisk together all the ingredients for the tahini dressing except the iced water and hummus. Whisk in the iced water steadily – the tahini will initially seize, but as you keep whisking it should loosen up and become smooth. Once smooth, whisk in the hummus


To make the fried onion dressing, shallow fry the garlic in vegetable oil in a heavy-based pan for a few minutes until they firm up and take on a golden colour, before setting aside to cool

  • 25g of garlic cloves, roughly chopped
  • vegetable oil, for shallow frying

Using the same oil, fry the sliced red onions until they begin to turn golden brown and crisp up. This should take 5–10 minutes. Set aside on kitchen paper to drain off excess oil

  • 25g of red onion, roughly chopped

In a separate dry pan, toast the sesame seeds briefly, taking care to not let them burn before also setting them aside


Mix the garlic, toasted sesame seeds and red onion together with the good quality olive oil and chilli flakes, and set the dressing aside until you’re ready to assemble


Heat up enough oil for deep-frying in a heavy-bottomed pan. The oil is hot enough once a piece of bread added to the oil turns golden brown

  • vegetable oil, for deep-frying

Fry off the bite-sized chunks of bread, crisping them up until golden in colour

  • 180g of flatbread, torn into bite-size pieces, or tortillas

Add a generous spoonful of chickpeas to each bowl with some fried bread, and top with a generous spoonful of the tahini dressing. Place more chickpeas on top of this, and then garnish it with parsley, flaky salt, chilli flakes, sumac and a good spoonful of crispy garlic and onion dressing. Top this with the pomegranate seeds and mixed nuts


Once this is done, warm the ghee in a small pan and pour this over the fatteh salad to finish

First published in 2024

A successful restaurateur and chef in Syria, Imad Alarnab left his home country in 2015, after war broke out, to seek refuge in the UK. His kind-hearted nature and excellent cooking meant he quickly built a following here, and he now brings authentic Syrian cooking to London at Imad’s Syrian Kitchen.

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