Lebanese Plant-Based Fetteh
Serves 4
Fetteh is a Middle Eastern light dish mainly served in Egyptian & Levantine regions where fresh or stale Arabic flatbread is toasted & added to garlic yoghurt & topped with buttery toasted nuts.
This recipe is plant-based & we have swapped most of the ingredients for dairy-free alternatives. We are using butternut squash or use you may use any other vegetables that’s roasted, giving a nutty sweet flavour, replacing meat or chicken.
𝚈𝚘𝚞 𝙽𝚎𝚎𝚍:
250g dried chickpeas or 2 x 400g tinned
1 tsp bicarbonate soda to boil chickpeas
1 large butternut squash, peel & cut in 2cm cubes
2 Pitta bread in white/w-meal
60ml olive oil/ rapeseed for brushing/ coating
500g soya Greek-style yoghurt
2 tbsp tahini
Juice of 1 & 1/2 fat lemons
1-2 garlic cloves, crushed
1 tsp salt or to taste
25g plant-based butter
100g pine nuts
1 tbsp chopped fresh flat-leaf parsley
60g pomegranate seeds
Pre-heat oven 210C/190fan/ gas 7 or Airfryer using similar setting, use accordingly.
🛁Soak overnight chickpeas, next day rinse & add in pan with bicarbonate soda & double quantity amount in water. Boil & skim off residue on surface before boiling point. After boiling, simmer for 30 mins - 1 hr until soft. Keep aside in water.
🍆Chop up squash or veggies into 2cm cubes, place squash in baking tray, brush with oil then into hot oven for 30 mins or use Airfryer.
🥖Using pitta bread, cut into 5cm squares. Brush with oil then in hot oven top shelf for 5-10mins or Airfryer.
🥣In bowl, crush garlic with salt to make a paste, add yoghurt, lemon juice, tahini & mix well. Check seasoning & set aside.
🍳In small frying pan, add butter, nuts & fry over low heat (5 mins) until nuts are golden brown then take off heat - it will continue to cook & will be more toasty caramel colour.
🥘 In serving dish, layers of chickpeas, squash, toasted bread then add garlic yoghurt & spread across then topped with buttery nuts & sauce. Add pomegranate & parsley - serve with salad & other side mezza dishes.
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12 сен 2024
