Description
To truly appreciate this comforting dish, it helps to break down the word fatteh itself. Derived from the Arabic word meaning to crush or to tear into small pieces, fatteh refers to an entire class of historic Levantine dishes built upon a foundation of toasted or fried leftover flatbread. Rather than letting stale bread go to waste, traditional home cooks transformed it into a decadent base for warm legumes, spiced meats, velvety strains of cultured yogurt, and nutty tahini.
Ingredients
Scale
For the Beef
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground coriander
- ¼ tsp cinnamon
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
For the Hummus Base
- 2 cups hummus
- 2–3 tbsp water, as needed
- 1 tbsp olive oil
For the Salad
- 2 pita breads, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 cup chopped cucumber
- 1 cup diced tomatoes
- ½ cup chopped parsley
- ¼ cup sliced red onion
- ¼ cup toasted pine nuts, optional
- 2 tbsp pomegranate seeds, optional
Yogurt-Tahini Dressing
- ½ cup plain Greek yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- 1–2 tbsp water
- Salt to taste
Instructions
- Make the crispy pita: Preheat the oven to 400°F (200°C). Toss the pita pieces with olive oil and spread them on a baking sheet. Bake for 8–12 minutes, turning once, until golden and crisp.
- Cook the beef: Heat olive oil in a skillet over medium-high heat. Add the onion and cook for 2–3 minutes. Add garlic and ground beef, breaking it apart as it cooks.
- Season: Add cumin, paprika, coriander, cinnamon, salt, and black pepper. Cook until the beef is browned and fully cooked, about 6–8 minutes. Stir in lemon juice and remove from heat.
- Prepare the dressing: Whisk together yogurt, tahini, lemon juice, garlic, and enough water to create a smooth, pourable dressing. Season with salt.
- Prepare the hummus: Spread the hummus onto a large serving platter or divide it among four bowls. Drizzle with olive oil.
- Build the salad: Arrange the cucumber, tomatoes, parsley, and red onion over the hummus.
- Add the beef: Spoon the warm spiced beef over the salad.
- Finish: Scatter the crispy pita pieces and pine nuts over the top. Drizzle with the yogurt-tahini dressing and garnish with pomegranate seeds and extra parsley.
- Serve immediately while the beef is warm and the pita is crispy.
Notes
For the best texture, add the crispy pita just before serving so it stays crunchy. You can also substitute shredded roasted chicken or chickpeas for the beef.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop & Oven
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
Keywords: Middle Eastern beef fatteh salad, spiced beef fatteh with hummus, pita and beef hummus salad