Qulture Cooking Series—Amena & Amena

In her new cooking series for Qulture, “Amena & Amena,” chef Amena Shehab prepares fatteh, the traditional Levantine dish popular during Ramadan but easy to make year-round.

Amena’s Fatteh Recipe
Serves 5


• 5 cups (900g) chickpeas (precooked)
• 7 tablespoons tahini paste
• 3 tablespoons olive oil
• 2 tablespoons natural yogurt
• 1 tablespoon cumin
• 2 cups (200g) hummus
• 1 teaspoon sumac
• ½ teaspoon black pepper or to taste
• ½ teaspoon salt or to taste
• 2 tablespoons pine nuts
• 1 tablespoon butter
• 2 pitas cut into wedges
• 1 clove garlic
• Juice of two lemons
• Chopped parsley for garnish

1. Preheat the oven to 180C/355F.
2. Cut the pitas into wedges.
3. Place the wedges in a pan in the oven.
4. Boil the chickpeas in ½ cup (100ml) water for up to 10 minutes.
5. Once the pita wedges are gold and very crisp, take them out of the oven and place them on a serving dish.
6. Pour a quarter of the boiled chickpeas and a quarter of the water onto the pita wedges.
7. For the sauce, put the tahini into the blender.
8. Save one quarter of the boiled chickpeas for garnish, add the remaining half to the blender and all the remaining water. Also add the hummus and the yogurt.
9. Add the black pepper and cumin. Use a mortar and pestle to crush the garlic and add to blender.
10. Pour in lemon juice.
11. Blend the mixture and pour it into the serving dish.
12. Heat a spoonful of butter in a pan and add some olive oil.
13. Once the butter has melted, remove it from the heat before it boils and pour it on top on the mixture in the serving dish.
14. Heat the remaining olive oil in the same pan, then add the pine nuts. Watch them closely, stirring if necessary, until they are golden.
15. Sprinkle the pine nuts, the sumac and the parsley over the dish to garnish.
16. Finish with a spoonful of chickpeas in the middle of the dish for a final garnish.

Produced by Mediadante