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Fetteh or chickpea and tahini yoghurt with crispy pita

1. Fetteh (Vegetarian; Gluten-free potential)

This amazing chickpea dish is rather famous in Melbourne because of a restaurant called the Moroccan Soup Bar. Given small-town England isn’t Melbourne, I started scanning the internet for a decent recipe for this dish. In fact, I didn’t even know its name and kept googling for “Moroccan soup bar chickpea thingy”. Not only did I find one that worked for me, I have to admit that it is much better than the Moroccan soup bar version. I’ve tried this a few times now and it is always a hit. The main player is the burnt butter that is poured on the dish at the end so don’t skimp on it!

Recipe : Fetteh from Im no food critic

Tips:

a. If you can’t find slivered almonds, flaked almonds work just fine.

b. I made the baharat (spice in Arabic) recipe once and have used it 4 times and it is only just running out.

c. I rarely use stock. Instead, I add the baharat and salt to the chickpeas and then pour some filtered water in to make the stock. The spices are quite capable of making the chickpeas taste really good without the help of stock so feel free to omit it.

d. My photo doesn’t do the dish justice but it tasted really good!

e. To make this dish gluten-free, use gluten-free pita bread for crisping.

Aerial view of fetteh dish
An aerial view of fetteh dish

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