My all-time favourite! I can eat buckets of Fatteh, also known as Fattoush. For the traditional recipe, they use melted butter, which makes it more calorific. For this recipe, I have used whipped Feta. Fattoush was a poor man’s breakfast from North Lebanon, but it is now a popular side dish in Mediterranean restaurants.
The art of building the Fattoush
It is all about layers. You start with a layer of bread followed by chickpeas and then salad. To get the perfect Fattoush, you have to repeat this many times. At a traditional Lebanese restaurant, they finish the dish with pouring lots of melted butter over the heap of chickpeas, salad and bread. Traditionally they use chickpeas, but you can use any bean to make your own twist. I have used the dedicate Flamingo pea. 
What are Flamingo peas?
The award-winning company Hodmedod’s are growing a new pea, a pink one! This lovely small, slightly pink pea has been aptly called the Flamingo Pea. They were offering everyone 400 packs to anyone who wanted a 500g pack of the Flamingo Peas to trial. They were completely free, but in return, they wanted feedback. That was an offer hard to resist and a nice challenge to create some tasty recipes.More recipes with the Flamingo pea
Head over to this page for more recipes with this delicious pink pea. Don’t have the Flamingo pea? You can use chickpeas or white beans instead.
Bon appetite!
Gerla
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Fatteh or Fattoush with peppers and whipped Feta
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: dips
- Method: blender
- Cuisine: Mediterranean
- Diet: Vegan
Description
My all-time favourite! I can eat buckets of Fatteh, also known as Fattoush. For the traditional recipe, they use melted butter, which makes it more calorific. For this recipe, I have used whipped Feta.
Ingredients
- 1 cup uncooked Flamingo peas
- 1 red, green and yellow pepper
- 60 gr. sundried tomatoes
- 2 ts chopped parsley
- 2 ts chopped mint
- 2 ts pomegranate seeds
- 3 ts Aleppo Chilli + extra for garnish
- 1 tbs pine nuts
- flatbread or pita bread
- 3 tbs olive oil
- pepper and salt
Whipped Feta
- 100 gr Feta
- 80 gr Greek yoghurt
- 1/2 ts Dyon mustard
Instructions
- prepare the Flamingo peas 7 hours before you start this recipe
- how to prepare Flamingo peas – instructions
- cut the flatbread in small triangles and fry them in 1 tbs of olive oil until crisp – set on the side
- heat the oven – 180 C
- slice the peppers in thin slices, put them in a dish and add 2 tbs of olive oil, make sure the peppers are all covered in olive oil. Season with pepper and salt
- cut the sun-dried tomatoes into slices
- chop the parsley and mint
- roast the pine nuts in a frying pan
- make the whipped Feta in a blender by mixing all ingredients
Start stacking
- mix the chickpeas, peppers and sundried tomatoes in a bowl, season with the Aleppo chilli, pepper and salt
- start with 1 layer of bread
- then add some of the Flamingo pea mixture
- drizzle some of the with whipped Feta over the Flamingo pea mixture
- another layer of bread
- another layer of the Flamingo pea mixture
- finish with more of the whipped Feta
- sprinkle with mint, parsley, Aleppo chilli and pine nuts
Note: it is nicer if you make at least 3 or 4 layers, use a smaller bowl and keep stacking.
Notes
You can use regular chickpeas for this recipe if you don’t have Flamingo peas. You can make it vegan by using coconut yoghurt and vegan cheese.