Recipe
🍳 BREAKFAST
Fatteh
Layers of toasted bread, warm chickpeas, and garlicky yogurt topped with sizzled butter and pine nuts.
Jordanian · easy · serves 4
prep 15 min · cook 15 min
~474 cal · 16g protein · 40g carbs · 29g fat · 7g fiber · 12g sugars · 9g sat fat (estimated, per serving)
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Fatteh is a beloved layered breakfast across the Levant, and in Jordan it is a filling morning dish, pieces of toasted or fried flatbread layered with warm chickpeas, garlicky yogurt, and often a drizzle of browned butter and toasted nuts. Its name comes from 'fatta,' to crumble or break bread.
The dish is all about the layers and textures: crisp bread softening under the warm chickpeas and cool, tangy yogurt, finished with a nutty crunch and sometimes a sprinkle of . Versions range from simple chickpea fatteh to elaborate meat or eggplant ones.
Eaten for breakfast or brunch across Jordan and the Levant, fatteh is filling food.
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Make it yours
✓ Naturally vegetarian and egg- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
2 rounds flatbread, toasted and torn
3 cups cooked chickpeas
2 cups yogurt with , garlic, and lemon
3 tbsp butter (to finish)
1/3 cup pine nuts (to finish)
1 tsp cumin
to taste salt
Instructions
1
Warm the chickpeas with cumin and a little of their liquid.
2
Spread the toasted bread in a dish.
3
Spoon over the warm chickpeas, then the tahini-garlic yogurt.
✎ Chef’s note
The yogurt sauce for Jordanian fatteh is loosened with a spoonful of tahini, which gives it its characteristic nutty, savoury depth.
4
Sizzle the butter (or plant butter) with the pine nuts (or seeds) until golden.
5
Pour the sizzling butter over the top and serve at once, while the bread is still crisp.
Amman tradition.
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🌏 While it simmers, know your destination
📍
Amman. Amman's tables celebrate mansaf, lamb in fermented dried-yogurt sauce over rice, plus falafel, mezze, and knafeh. Bedouin hospitality and Levantine tradition define the Jordanian capital.
🗺️
Jordan. Jordan's national pride is mansaf, lamb cooked in fermented dried yogurt over rice and flatbread, eaten communally. Levantine mezze, flatbreads, and the Bedouin tradition of hospitality shape its warm, generous cuisine.
🌍
Asia. Fermentation is the thread that runs the whole way across: soy sauce and miso, Korean doenjang and kimchi, Southeast Asian fish sauces, the soured batter behind an idli. Chilli is the newcomer among them, arriving only after 1500 with Portuguese and Spanish traders, which makes the heat in Sichuan, Thai and Korean cooking far younger than the fermenting underneath it.
The story behind this dish is up top, worth a read while the pot works.
More from Jordan
Maqluba (Upside-Down Rice)Layers of chicken, fried eggplant, cauliflower, and spiced rice cooked in one pot, then flipped tableside.
MansafLamb cooked in a tangy fermented-yogurt sauce over rice and flatbread, Jordan's national dish of hospitality.
MahalabiaA delicate milk pudding set with cornstarch and perfumed with rose or orange blossom, a light Levantine sweet.
Browse all Jordan recipes →
Good to know
Storing it: Best the day it is made. Wrap well and refresh in a warm oven, or freeze and reheat straight from frozen.
Make it a Jordan meal
Qamar al-DinDrink
MahalabiaDessert
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Frequently asked questions
What is Fatteh?
Layers of toasted bread, warm chickpeas, and garlicky yogurt topped with sizzled butter and pine nuts.
Where does Fatteh come from?
Fatteh is a Jordanian dish from Amman, Jordan.
Can Fatteh be made vegan, gluten-free, or dairy-free?
This Fatteh recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Fatteh safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Fatteh take to make?
About 30 minutes total (15 minutes prep, 15 minutes cooking), serving 4.
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