Fetteh (Moroccan Chickpeas with Crispy Pita Bread)

Fetteh is the latest buzz around Melbourne – every time I see a restaurant or cafe review it’s mentioned somewhere…  I decided to jump on the bandwagon and check it out.  The result was a delicious meal that I will make again and again…

It’s basically Moroccan style nachos – crispy pita bread topped with a lovely thick chickpea and yoghurt mixture and then crowned with golden spicy slivered almonds in a buttery sauce.  Sensational!

I cheated with the spices and just bought a little jar of Masterfoods Moroccan Seasoning which saved a lot of time.  The whole dish took only about 10 minutes to make so it’s a winner if you are stuck for time…

Fetteh

Ingredients:

2 cans chickpeas drained

2 pita bread

300 grams of Greek Yoghurt

2 tablespoons of Tahini

1 clove of garlic

2 teaspoons Moroccan Spices

2 tablespoons butter

1 tablespoon of olive oil

300 grams of slivered almonds

Lemon and parsley or coriander to garnish

Method:

Preheat oven to hottest setting

Split the pita bread apart and roast until coloured and crunchy

In the meantime, gently heat the yoghurt, tahini and chickpeas taking care as the yoghurt will split if heated too quickly

Heat the olive oil in a small pan and gently fry the garlic, spices and almonds until golden

Break up the pita bread into rough pieces and place in the bottom of a bowl

Spoon over the chickpea mixture

Pour the oil, butter and almond over the top

Squeeze over the lemon and garnish with parsley or coriander

Best served immediately so the bread doesn’t go soggy

 

 

Bon Appetit!  🙂

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