This is one of my all time favorite meals – Lebanese Fatteh is a popular Middle Eastern breakfast consisting of garbanzo beans, toasted pita, yogurt, browned butter and toasted pine nuts.
- 1 can garbanzo beans, drained but not rinsed
- 1 clove garlic
- 1 teaspoon kosher salt
- 1 cup plain yogurt
- 1 toasted pita bread
- 1 tablespoon butter
- 1 tablespoon pine nuts
- olive oil
- Toast a piece of pita bread until crispy. Break up the pita onto a serving bowl or plate. Set aside.
- With a mortar and pestle, smash the garlic and the salt until a paste is formed. Alternatively, add salt to finely minced garlic and smash together with a fork. Mix garlic/salt paste into the yogurt. Set aside.
- In a small pot, heat the garbanzo beans and 1/2 cup water until hot. Remove from heat and drain. Mix in garlic/salt paste, a squeeze of lemon juice and a light drizzle of olive oil. Taste for salt and garlic. The garbanzo beans should be flavorful enough to eat on their own.
- Meanwhile, add butter and pine nuts to a pan and cook, stirring constantly until the butter is browned and the pine nuts are golden, approximately 3 minutes. Remove the pan from the heat and set aside.
- Traditional way to assemble: Pour the garbanzo beans on top of the toasted pita. Spoon the yogurt over the top of the beans. Pour the browned butter and pine nuts on top of the yogurt.
- Alternative way to prepare (as pictured): Leave the garbanzo beans plain but season the yogurt with the garlic/salt paste and salt. Pour the yogurt onto a serving plate or bowl. Pour the garbanzo beans on top of the yogurt. Srinkle with toasted bread crumbs and drizzle browned butter and pine nuts on top.