preparation: 15min | refrigerate: 24 hours | difficulty: ★

© 2011 Tony El Batal

serving portion: 40 to 50 pieces

ingredients

• 1 1/2 cup tahini

• ---

• 1/2 cup unsalted pistachio nuts, toasted

• ---

• 1 cup sugar

• ---

• 1/2 cup water

• ---

• 2 Tbsp sugar

• ---

directions

1. Beat the tahini in a bowl until smooth; set aside.

---

2. In the meantime, combine the sugar and water in a pan and bring to a boil. Continue boiling until the mixture reaches 125°C, then add the pistachio and stir to combine.

---

3. Take the pan off the heat and gradually beat the syrup mixture into the tahini, whisking constantly. Continue beating until the mixture begins to set then press the mixture into the base of an oiled cake tin lined with greaseproof paper; Place in the refrigerator and leave to set for 24 hours.

---

4. Remove from the refrigerator, take out of the tin and cut into small squares of approx. 2 cm width with a sharp knife whilst still cold.

---

reference

• LebRecipes

• ---

© 2010 Tony El Batal

dedicated to: Sara and Nehme Tohmé

serving portion: 2 persons

ingredients

• ---

• 500g cooked chickpeas; for the recipe click here

• ---

• 300g tahini

• ---

• 25g salt

• ---

• 5g crushed garlic

• ---

• 3 lemon juice

• ---

• olive oil

• ---

• 1 tsp paprika

• ---

directions

1. To prepare the chickpeas click here

---

2. Puree the chickpeas with a hand blender then add the crushed garlic and tahini; mix and mash the whole thing again.

---

3. Add the lemon juice gradually and mix.

---

4. Serve it in a bowl; Using a teaspoon draw a shallow circle in the centre then drizzle olive oil; For the paprika strips dip a wet fork inside the paprika and draw the lines.

---

© 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

• ---