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
Scale
- 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.