Sweet Potato
Mediterranean
Easy
Main CourseLebanese Fatteh With Roasted Sweet Potato For Hearty Lunches
Sweet Potato
57 mins
Cooking Time
Easy
Difficulty
18
Ingredients
Vegetarian
Diet
Lebanese fatteh is a study in contrast—cool yoghurt against warm toppings, crisp bread beneath soft layers. This roasted sweet potato version stays true to the traditional structure while replacing meat with caramelised vegetables. Each layer serves a purpose, from the cumin-scented roast to the tangy tahini yoghurt that binds everything together.
Ingredients
UNITSIngredients
For the Roasted Sweet Potato:
500 gSweet potato, peeled and cut into medium cubes
2 tablespoonsOlive oil
½ teaspoonGround cumin
¾ teaspoonSalt
For the Chickpeas:
1 cupCooked chickpeas
as neededWater (to warm the chickpeas)
¼ teaspoonSalt
For the Yoghurt Tahini Sauce:
1½ cupsFull-fat plain yoghurt
¼ cupTahini
2 clovesGarlic, finely crushed
2 tablespoonsLemon juice
¾ teaspoonSalt
For the Bread Layer:
2 roundsArabic pita bread
For the Nut and Butter Topping:
2 tablespoonsUnsalted butter or ghee
2 tablespoonsPine nuts
Final Garnish:
½ teaspoonGround paprika
¼ teaspoonGround cumin
1 tablespoonFresh parsley, finely chopped