© 2010 Tony El Batal

serving portion: 5 persons

ingredients

• ---

• 500g dried chick peas

• ---

• 1 bay leaf

• ---

• 80ml olive oil

• ---

• 1 tsp bicarbonate

• ---

• 3 garlic cloves, crushed

• ---

• salt to taste

• ---

• 1 lebanese (pita) bread

• ---

• 80ml tahini

• ---

• 2 tbsp parsley, finely chopped

• ---

• 1 tsp balsam seed / habeet el baraké

• ---

directions

1. Rinse the chick peas with water; Place them in a large bowl covered with water and soak overnight.

---

2. Next day, rinse the chickpeas well; Add to a cooking pan; Cover with water; Add the bay leaf and bring to boil; Once boiled add 1/2 tsp of bicarbonate and simmer for 1.5 hour or until tender; Remove the white foam obtained from the bicarbonate.

---

3. In a bowl; Add 80ml olive oil, 80ml hot water of the chick peas, 1/2 tsp bicarbonate, crushed garlic; Whisk until getting a smooth texture.

---

4. Open out the bread and break it up into the bottom of a deep serving dish.

---

5. Pour the chick peas and some of their water over the bread; Top with the smooth mixture and 80ml tahini.

---

6. Garnish with parsley and balsam seed.

---

tips

---

1. You can use canned chickpeas but you won’t have the same taste.

---

2. This recipe is also called tis’iyé, means watered chickpeas.

---

3. Fatté is very famous in Lebanon, Palestine, Jordan and Syria; But every country has it’s own adaptation.

---

4. You can also add cumin to this fattit hummus.

---

reference

• My Grandma

• ---

© 2010 Tony El Batal

serving portion: 4 persons

ingredients

• ---

• 2 L chicken stock

• ---

• 1 kg chestnuts, peeled

• ---

• 2 medium onions; chopped

• ---

• 4 cloves

• ---

• 1 bay leaf

• ---

• 1/2 cup cream

• ---

• 3/4 teaspoon white sugar

• ---

• salt to taste

• ---

• ground black pepper to taste

• ---

directions

1. Incise an ‘X’ across each chestnut; Plunge in boiling water for 5 minutes after boiling; When cool enough to handle, shell and peel. If peeling is still difficult, plunge it again in boiling water.

---

2. In a large saucepan combine the chicken stock, shelled chestnuts, onions, cloves and bay leaf; Simmer over medium-low heat for 45 minutes.

---

3. Discard the cloves and bay leaf; Puree the chestnut mixture in a blender; Add the cream, sugar, salt and pepper to taste; Return mixture to saucepan and gently heat through.

---

4. To serve with cooked chopped chestnuts.

---