mezze Archives | Foodeva Marsay

Fatteh is a Middle Eastern dish, made from fresh/stale or toasted Khubz (Arabic Flatbread) , with common added ingredients being yoghurt, chickpeas, olive oil/butter and toasted/fried pine nuts.

There are many variations, and traditionally enjoyed at breakfast or as a Light main meal. A dish that I had fallen in love with, from the 1st time I travelled to the middle east, which seems like eons ago now. This made for a perfect meal recently, when we had been having heatwave conditions in South Africa. Nourishing, wholesome, and satisfying, this Fatteh is a must try.

A little more about Fatteh, Each middle eastern country have their own take on fatteh, and added ingredients can be cooked chicken, cooked minced lamb/steak or vegetarian options like Eggplant or other Sautéd/roasted vegetables.

Just as the dish can make use of stale Flatbread, I too turned this dish into a further #wantnotwastenot kind of meal. Here I used leftover Pulled Roast Chicken, but you can use any other cooked chicken of choice. I do have a sumac and za’taar chicken recipe shared on my blog previously, if you want to give that a try. Za’ataar and Sumac Chicken

Now Here is how I went about making my version of this delicious Chicken Fatteh

Come, Let’s Make Fatteh

Love Marriam

Chicken Fatteh

Servings: 3-4
Difficulty: easy
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Author: Foodeva Marsay

@foodeva_marsay, https://marriamsayed.com/2020/11/13/chicken-fatteh/

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Step 1…

Yoghurt Tahini Sauce
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2 cups Plain Yoghurt (or Greek yoghurt)

1/2 Cup Tahini Paste

1 teaspoon Garlic Paste

1/4 cup lemon juice

2-3 Tablespoon Olive Oil

Salt and Pepper to season

Water to thin out sauce

~ Whisk all ingredients together, add water to thin out sauce, should be just pourable.
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Step 2….

~ Cut up 3 Pita Breads into bite size pieces, or wedges.

~ Fry in shallow oil, until crispy and drain well on kitchen paper towels. *you may also brush with oil and bake in moderate oven until crisp. Careful not to burn or brown pita too much.
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Step 3….

Lightly Spiced Chickpeas
(@foodeva_marsay)

1 can Chickpeas, rinsed and drained

1 Tablespoon Ghee/Butter

1/4 teaspoon Turmeric Powder

1/4 teaspoon Cumin Powder

1/4 teaspoon Chillie flakes/or chillie powder

Good sprinkle of Smoked paprika

Season to taste with salt.

.~ Melt ghee/butter, add the spices and follow with the drained chickpeas.

~ Stir well until spice is coated onto chickpeas and it’s nicely warmed through.

~ Keep aside for plating.
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Step 4…

Prepare Your chicken, here I used leftover roast chicken, that I shredded.

You need about 1 Cup cooked Chicken
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Step 5…

Fry a few tablespoon of Pine Nut kernels and Flaked Almonds in a little ghee/butter.

Or you could dry toast them in a pan until lightly browned. Use according to preference.
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Step 6…

Ready to assemble the Chicken Fatteh
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~ In a deep enough dish, Start by adding the fried or toasted pitas. Reserve a few to garnish on top.

~ Drizzle in a good squeeze of fresh lemon juice over the pitas.

~ Spread on the lightly spiced chickpeas, reserve a few to garnish on top.

~ Add the Pulled Roast Chicken, or any other meat or vegetable ingredient you want.

~ Top on the prepared Yoghurt and Tahini Sauce.

~ Scatter the reserved pita and chickpeas on top

~ Now add a good sprinkle of Sumac and Za’taar

~ Garnish with freshly chopped Parsley/Mint

~ Scatter on the toasted/fried pine nuts and almonds.

~ Finish off with a generous drizzle of olive oil, and you are ready to serve.

*if available, Scatter on Pomegranate arils as well*
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*SAHTEIN …ENJOY*
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*kindly share as posted, @foodeva_marsay, www.marriamsayed.com*

Find my Short TikTok Video here … https://www.tiktok.com/@foodevamarsay/video/6894625240698342657?sender_device=pc&sender_web_id=6894636704944506374&is_from_webapp=1

Try these Hummus variations, a Coriander and Mint Hummus, then a Beetroot Hummus. Both Using the basic tradtional hummus as a base starting point.

Pinch and a Punch for the 8th month…
#HELLOAUGUST … In the Southern Hemisphere…AUGUST IS LIKE THE SUNDAY OF WINTER!!! 😆
The spiralling and dizzying speed at which the days and months are going by is unbelievable, been 1 month already since moving house… even my Hummus took on a spiralling/dizzying look, as I get a little more familiar with my new kitchen😜

Basically, I make a batch of my Traditional EASY HUMMUS … then portion that out into half, and serve one as the regular traditional hummus , and then I like to add a little something more to the other half portion, to make for a varied taste explosion. This also makes for an interesting variety on your mezze platter. If you having a larger gathering of people, You could do a whole batch of each variation, But for a few people, using a portion of regular hummus 2 ways, is a perfect solution.

I quiet enjoy the Coriander and Mint Hummus (Parsley and Mint also works well), and a Beetroot Hummus Variation.
The Coriander and Mint Hummus, is almost similar in taste to the GREEN PEANUT CHUTNEY I SHARED RECENTLY, This is a GREAT alternative if you are allergic to nuts. With the beetroot hummus, look forward to a whimsical pink hummus, that has delicious earthy favour tones.

Ever since I have last posted my EASY HUMMUS, I have been inundated with queries, on how to make those markings on the hummus. It does look lovely doesn’t it? So, On this Blog Post, a little further down, I share with you my SECRET TIP on HOW TO GO ABOUT MAKING THOSE. I too had always wondered about that, when I used to marvel at how smart the Hummus Dishs were, when we enjoyed them in the Middle East. So one day, I curiously decided to give a few techniques a try to get those impressions onto Hummus. Now you too, can do the same.😉

What is your favourite way to enjoy this classic Mediterranean/Arabic Mezze ? .

I have served this Hummus 2 Ways, with a side of Za’taar encrusted Naan Flatbreads. With that too, I used my regular Naan Flatbread recipe, with the za’taar variation . You can find that Recipe HERE . If you thought these hummus and other mezze could only be enjoyed with pita, then you will also love the warm, soft and dreamy feel, from a naan flatbread too.

Happy Mezze Making
Love Marriam

EASY HUMMUS (CHICKPEA DIP)

Servings: 4-6
Difficulty: easy

Author: FOODEVA MARSAY
(@foodeva_marsay)

Ingredients
1 x 410g can Chickpeas (drained and rinsed)
1/4 cup Tahini Paste
1 Tablespoon Garlic Chopped/Paste
1/4 teaspoon Cumin Powder
Juice of 1 Lemon
4 Tablespoon Olive Oil
1/4 Cup Water (or more)
1/2 teaspoon salt (or to taste)

Instructions
• Add all the ingredients to a food processor.
• Grind all the ingredients until a smooth paste is achieved, adding a little more water if need be to help the pulsing movement of the food processor.
• Adjust salt if you need, Scoop out into a deep bowl, and drizzle in more Olive oil and a sprinkle of paprika
Hummus is ready to be enjoyed with a side of fresh, warm flat breads or pita.
*Kindly Share my Recipes as Posted, ©www.marriamsayed.com*

CORIANDER AND MINT HUMMUS VARIATION
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INGREDIENTS
1/2 Portion of the above EASY HUMMUS
1 Cup of Fresh Coriander Leaves
2 Sprigs of Mint Leaves
1 drop of Green Food Colouring (optional)

~ Make up 1 Batch of Traditional EASY HUMMUS
~ Portion the Hummus batch into Halves
~ Serve One Half as is, the traditional way.
~ Leave the Other Half batch of hummus, in the food processor
~ Add in the coriander and mint
~ Add in the drop of Food colouring (if Using) and Blend all these well, until a smooth paste is achieved.
~ Scoop this into a bowl, drizzle on more olive oil and a dusting of paprika or chilli flakes

NOTE by FOODEVA MARSAY
~ Try the above variation with Parsley and Mint, follow same technique. To make a whole Batch of just this variation, then simply up the amounts of coriander and mint, the rest of the ingredients remain the same.

*Kindly Share my recipes as posted, www.marriamsayed.com*

HUMMUS 2 WAYS – Easy Hummus and A Coriander and Mint Hummus Variation

EASY BEETROOT HUMMUS VARIATION
(@foodeva_marsay)

INGREDIENTS
1/2 Portion of the above EASY HUMMUS
4-5 slices of Pickled Beetroot

~ Make up a batch of Traditional EASY HUMMUS
~ Portion the Hummus batch into Halves
~ Serve one half as is, the traditional way
~ Leave the other half batch in the food processor
~ Add in the Beetroot slices, that have dabbed of excess pickle juices.
~ Blend well until a smooth paste is achieved.
~ Scoop this into a bowl, drizzle on more olive oil, and a dusting of paprika

NOTE by FOODEVA MARSAY
~ This is my easy option to make beetroot hummus. The regular way would be to steam or ROAST 1-2 small beetroots, until soft and add to the blender. To make a whole batch, simply Up the Amount of Beetroot slices, The rest of the ingredients remain the same.

hummus 2 Way – Beetroot Hummus, and Easy Hummus

There are tons of variations to use for Hummus, and I will share my ways as I make them:-)

NOW…THIS IS HOW I MAKE THOSE PAPRIKA IMPRESSIONS ON MY HUMMUS, that so many of you have requested from me… GIVE IT A TRY SOMETIME, AND DO DROP ME YOUR PICTURE FEEDBACKS OR COMMENTS.

DIY- How To Make Fork Impressions of Paprika/Spice on Hummus (Garnish Hummus)

Difficulty: easy
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Author: Foodeva Marsay (@foodeva_marsay)
www.marriamsayed.com

~ Slightly oil the back of a fork
~ Place Paprika/spice into a shallow saucer
~ firmly press the oiled fork into paprika/spice, so it coats the back of fork tines/ prongs
~ now carefully , with light pressure, impression the paprika/spice onto the hummus surface , ONCE ONLY
~ Wipe the fork with paper towel and repeat above as many times as you need to make impressions.
~ By oiling the fork surface, allows for the paprika/spice to better adhere to the fork. Always wipe the fork clean each time, as you will get hummus onto fork and then into paprika.
Happy Mezze Making

*kindly share as posted, #FoodevaMarsay*

Do share your feedback if you try this…

Tag: mezze

Chicken Fatteh

Chicken Fatteh

Hummus Variations and How To make Fork Impressions of Paprika/Spice on Hummus (Garnish Hummus)

DIY- How To Make Fork Impressions of Paprika/Spice on Hummus (Garnish Hummus)