preparation: 15min | cooking: 90min | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion: 5 persons

ingredients

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• 500g (17.64 oz) dried chick peas

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• 1 bay leaf

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• 80ml (2.71 fl oz) olive oil

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• 1 tsp bicarbonate

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• 3 garlic cloves, crushed

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• salt to taste

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• 1 lebanese (pita) bread

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• 80ml (2.71 fl oz) tahini

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• 2 tbsp parsley, finely chopped

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• 1 tsp balsam seed / habeet el baraké

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directions

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

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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.

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3. In a bowl; Add 80ml (2.71 fl oz) olive oil, 80ml (2.71 fl oz) hot water of the chick peas, 1/2 tsp bicarbonate, crushed garlic; Whisk until getting a smooth texture.

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

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5. Pour the chick peas and some of their water over the bread; Top with the smooth mixture and 80ml (2.71 fl oz) tahini.

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6. Garnish with parsley and balsam seed.

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tips

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

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

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

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

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reference

• My Grandma

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