Syrian Fatteh Variations with Ghee and Oil

Ingredients

• chickpeas
• bread
• yogurt or tahini sauce
• ghee or oil
• garlic
• spices
• pine nuts
• about three-quarters of a spoonful for every 500 grams of chickpeas baking soda
• ½ teaspoon for the badwa + a pinch of salt for the fatteh salt
• enough water to cover the chickpeas in the pot water
• for garnish tortilla bread
• about a tea glass for the faqsa oil
• added with the oil for the faqsa olive oil
• a little for garnish parsley
• a little for garnish green onion
• a little for garnish onion
• a little for serving pickled cucumber
• mentioned for seasoning cumin

Instructions

1. Soak the chickpeas, then drain them and transfer them to the pot.
2. In the pot, cover the chickpeas with water and leave them over the heat until they come to a boil.
3. Remove the foam that appears on the surface of the pot during boiling.
4. Add baking soda to the pot with the chickpeas, then reduce the heat to medium, cover, and leave for half an hour.
5. Prepare the bread for oil fatteh by frying it in a pan or toasting it, as stale bread is the foundation according to the chef.
6. Cut the stale bread, then fry it in the pan with oil until crisp, then drain it of oil.
7. Prepare the tortilla bread in the pan for garnish, then fry it until it retains its texture.
8. Prepare the badwa in a bowl by mixing yogurt with tahini, salt, lemon juice, and garlic, then whisk it until thick.
9. Boil the chickpeas in the pot, then reheat them before using so they remain hot.
10. Prepare the faqsa in a pan by mixing oil with chickpea water until the color turns white.
11. Add salt to the faqsa as needed, as mentioned in the explanation.
12. On a serving platter, place the bread moistened with a little chickpea water if needed, then add the chickpeas on top.
13. On a serving platter, sprinkle a little salt over the fatteh because the bread and chickpeas are unsalted, according to the chef.
14. On a serving platter, pour the badwa over the oil fatteh, then add cumin and paprika/dried pepper as stated by the chef.
15. On a serving platter, pour the hot faqsa over the oil fatteh after it turns white in the pan.
16. Garnish the dish on the serving platter with pickles, mint, green onion, onion, and parsley, then add the fried bread for garnish.
17. In the pan, toast the cashews, then add them over the ghee when serving, according to the final scene.