Fatteh
Ingredients
Metric
Imperial
Tahini dressing
- 100g of tahini, good quality
- 80g of lemon juice
- 1 tsp cumin powder
- 1 tsp flaky sea salt
- 1 tsp garlic paste
- 100g of water
- 100g of hummus
Fried onion dressing
- 25g of garlic cloves, roughly chopped
- 25g of red onion, roughly chopped
- 10g of sesame seeds
- 80ml of olive oil, good quality
- 1 tsp chilli flakes
- vegetable oil, for shallow frying
Fatteh
- 180g of flatbread, torn into bite-size pieces, or tortillas
- 500g of cooked chickpeas
- 1 handful of fresh parsley, finely chopped
- flaky sea salt, as needed
- chilli flakes, to taste
- sumac, to taste
- 30g of pomegranate seeds
- 30g of mixed nuts, Imad used hazelnuts, cashew nuts and pine nuts
- 6 tsp ghee, roughly one teaspoon for each bowl
- vegetable oil, for deep-frying
Method
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
- 100g of tahini, good quality
- 80g of lemon juice
- 1 tsp cumin powder
- 1 tsp flaky sea salt
- 1 tsp garlic paste
- 100g of water
- 100g of 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
- 10g of sesame seeds
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
- 10g of sesame seeds
- 80ml of olive oil, good quality
- 1 tsp chilli flakes
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
- 500g of cooked chickpeas
- 1 handful of fresh parsley, finely chopped
- flaky sea salt, as needed
- chilli flakes, to taste
- sumac, to taste
- 30g of pomegranate seeds
- 30g of mixed nuts, Imad used hazelnuts, cashew nuts and pine nuts
Once this is done, warm the ghee in a small pan and pour this over the fatteh salad to finish
- 6 tsp ghee
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
