This is my version of Fatteh, a traditional Middle Eastern dish usually made with crispy baked flatbread, yogurt and chickpeas. My version has slightly more spice, and while usually eaten for breakfast, this is a dish that also makes for a super quick and easy dinner!
Don’t eat this with utensils – the mess is half the fun!
Ingredients (for 2):
- 1 x 400g can chickpeas, drained
- 1.5 cups plain Greek yogurt
- 1 tbsp honey
- 2 cloves garlic, finely chopped
- 1 tsp Ras El Hanout
- 1/4 cup almonds, flaked or crushed
- Lebanese or Turkish bread (as much as you feel like really)
- Olive oil
Method
- Preheat the oven to 200*C. Cut up the bread into pieces, spray with olive oil and bake until golden and crispy.
- In a fry pan on medium heat, toast the almonds until crispy. Set aside.
- In the same pan, cook the garlic in the olive oil until fragrant. Add the chickpeas, honey and Ras El Hanout and cook for another 3-5 minutes.
- To serve, place the Greek yogurt in a bowl and top with the chickpea mix and almonds. Serve alongside the toasty bread.
Ingredients (serves 2-3)
I went to cooking school in Paris. While I was there, we learned how to make “Canard avec fruites rouge” (duck with red fruits), which was essentially a pan fried duck with amazing raspberry sauce. In my usual habit of trying to recreate things, I tried to make my own raspberry sauce, but with a slightly thicker texture – and so this raspberry ‘jam’ was born. Note that it is supposed to be tart like cranberry sauce rather than sweet like strawberry jam, so don’t get a fright if you put in on your toast and something tastes a little odd!
Oats and Cheesecake 