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?

Yes. This Fatteh recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Fatteh take to make?

About 30 minutes total (15 minutes prep, 15 minutes cooking), serving 4.

Fatteh — a Amman, Jordan recipe

Name: Fatteh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Jordanian
Ingredients: 2 rounds flatbread, toasted and torn; 3 cups cooked chickpeas; 2 cups yogurt with garlic and lemon; 3 tbsp + 1/3 cup butter and pine nuts (to finish); 1 tsp cumin; to taste salt

Asia → 🇯🇴 Jordan → Amman

Fatteh

Jordanian · easy · serves 4

prep 15 min · cook 15 min

~732 cal · 34g protein · 96g carbs · 26g fat (estimated, per serving)

🍽️

Layered bread, chickpeas, and yogurt with pine nuts

🇯🇴 Amman

Fatteh is a beloved Levantine breakfast built in layers: crisped pieces of flatbread, warm cumin-scented chickpeas, and a blanket of garlic-lemon yogurt, all crowned with toasted pine nuts and a drizzle of sizzling butter. In Amman it is weekend comfort food, assembled to order and eaten while the bread still has crunch.

Sign in to save recipes to your book and leave reviews.

Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

•

2 rounds flatbread, toasted and torn

•

3 cups cooked chickpeas

•

2 cups yogurt with garlic and lemon

•

3 tbsp + 1/3 cup butter and 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 garlic yogurt.

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.

Ratings & reviews

Sign in to rate this recipe once you’ve cooked it.

No reviews yet — be the first to cook it.

🌏 While it simmers — know your destination

📍

Amman. Where maqluba is flipped tableside to applause.

🗺️

Jordan. Bedouin hospitality and rice dishes flipped like trophies.

🌍

Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →