½ cup of water

2 cups of chickpeas

salt to taste

4 Arabic bread, sliced

1 cup yogurt

3 minced garlic cloves

½ teaspoon ground cumin

3 tablespoons lemon juice

4 tablespoons tahini

75 milligrams of ghee

½ cup toasted pine nuts

¼ cup chopped parsley

– Preheat the oven to 175 degrees Celsius.

-Put the chickpeas in a pot on the fire with water. Leave the mixture for 10 minutes, as the chickpeas absorb most of the water. Then, add salt and remove the pot from the heat.

-Put the bread pieces in a tray and put them in the oven until they toast and turn golden.

-In a second pot mix yogurt with garlic, cumin, lemonade, tahini and a sprinkle of salt.

-Distribute the toasted bread pieces at the bottom of the serving dish, then spread the hot chickpeas and the yoghurt mixture over them. 

-Heat the ghee and pour it on top of the fattah.

-Decorate the fattah with toasted pine nuts and chopped parsley.