Fattet Sabanekh – Spinach Fatteh Recipe

Making this classic fatteh recipe only requires chickpeas, pita, protein (soy mince), yogurt, and seasonings. It takes about 10 minutes to prepare.

 125 g Spinach (leaves)
 ⅛ cup Coriander (chopped)
 ¼ Onions
 2 ¾ Garlic cloves
 ⅓ cup Arabic bread (cut in squares, also called Pita bread)
 188 g Yoghurt (full fat)
 ¼ tsp Salt
 ⅛ tsp Black pepper
 ¼ tbsp Sesame seed paste ('Tahini' in Arabic)
 ½ tbsp Lemon juice
 ⅓ tbsp Olive oil
 Sunflower oil
 ¼ cup Water
FOR GARNISH
 Parsley (chopped)
 Pomegranate seeds ('Rumman' in Arabic)
 Pine seeds (fried)

1

Heat some sunflower oil on high and fry the cut Arabic bread until it becomes golden brown – keep stirring so it doesn’t burn. Then place the fried bread on a plate lined with paper towels to absorb the excess oil.

2

Fry the chopped onions and some crushed garlic in olive oil on high heat until translucent.

3

Lower the heat to medium and add the cut spinach leaves one handful at a time, stirring regularly to allow the spinach to wilt. Add some black pepper and salt and all the chopped coriander and continue to stir for about 3 minutes. Add the water and let boil for 2 minutes then remove from the heat. Make sure all the water doesn’t evaporate – you’ll need it later.

4

Prepare the yoghurt by mixing with it the remaining crushed garlic and some salt, tahini and lemon juice.

5

Spread the fried pita bread in a serving dish, then layer the spinach, with its water, on top.

6

Layer the yoghurt on top of the spinach.