I still remember the first time I tasted Fatteh. I was just a kid, visiting my best friend’s Teta (grandmother) in her bustling kitchen, where the air was always thick with the scent of spices and laughter. She’d be bustling around, a whirlwind of flour and fresh herbs, and then, magic would appear on the table. It wasn’t a fancy dish, but a comforting, layered masterpiece – crispy pita bread soaking up creamy garlicky yogurt, topped with spiced meat or vegetables, and finished with a scattering of nuts. It was love at first bite, a memory etched in my mind, a warm hug in a bowl that I’ve chased ever since. The sheer comfort, the blend of textures, the way it felt like a communal dish, meant for sharing and lingering over – it just stuck with me.
For years, I've tried to recreate that feeling, experimenting with different versions, each a little ode to Teta's kitchen. And honestly, this Spicy Garlic Mushroom Fatteh? It brings me right back there. Here at Recipeeva Kitchen, we're all about taking classic comfort food and giving it a fresh, modern twist, especially when it means making incredible vegetarian options that even the biggest meat-eaters will adore. I've always loved mushrooms – their earthy, robust flavor is just so satisfying, and when you sauté them with plenty of garlic and a little kick of spice? Oh boy, that's a game-changer. I actually burnt the first batch of mushrooms I ever made for this recipe because I was too busy singing along to the radio. Don't worry, you won't make that mistake, I've got your back!
This isn't just a recipe; it's an experience. Imagine the crunch of golden-brown pita giving way to the smooth, tangy tahini-yogurt, followed by the rich, umami burst of those perfectly spiced, tender mushrooms. You get the warmth of toasted pine nuts, the bright freshness of parsley, and that underlying hum of Lebanese spices that just makes you want another spoonful. It's a dance of textures and flavors that will surprise and delight your taste buds. And the best part? It's surprisingly easy to put together, even on a weeknight. Don't stress too much about getting every layer perfectly neat; the beauty of Fatteh is its rustic charm. This dish has become a staple in my own home, perfect for those evenings when you want something deeply satisfying, packed with flavor, and a little bit different. Trust me, once you make this, you’ll be adding it to your regular rotation. Let's get cooking!
Ingredients
- 4 large Pita bread rounds (cut into 1-inch pieces)
- 1/4 cup Olive oil (divided)
- 1 lb (450g) Cremini mushrooms (sliced)
- 6-8 cloves Garlic (minced, divided)
- 1 tsp Ground cumin
- 1/2 tsp Smoked paprika
- 1/4 tsp Red pepper flakes (or more, to taste)
- 1.5 cups Full-fat plain yogurt (or Greek yogurt for thicker sauce)
- 1/4 cup Tahini
- 2 tbsp Lemon juice
- 1/4 cup Pine nuts
- 1/4 cup Fresh parsley (chopped, for garnish)
- To taste Salt
- To taste Black pepper
Instructions
- Preheat your oven to 375°F (190°C). Toss the pita bread pieces with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and bake for 8-12 minutes, or until golden brown and crispy. Keep a close eye on them; they can burn quickly! Set aside.
- While the pita bakes, prepare the garlic yogurt sauce. In a medium bowl, combine the yogurt, tahini, lemon juice, 2 minced garlic cloves, and a pinch of salt. Whisk until smooth and creamy. If it's too thick, add a tablespoon or two of water until it reaches a pourable consistency. Taste and adjust seasoning as needed.
- Heat the remaining 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Add the sliced mushrooms in a single layer (you might need to do this in batches if your pan isn't huge to avoid overcrowding). Cook for 5-7 minutes without stirring much, allowing them to brown nicely. This is where they get their amazing color and texture, so be patient! Stir and continue to cook until all liquid has evaporated and they are deeply golden.
- Add the remaining minced garlic to the mushrooms and cook for another minute until fragrant. Stir in the ground cumin, smoked paprika, and red pepper flakes. Season generously with salt and black pepper. Cook for an additional minute, stirring, to let the spices bloom.
- In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring constantly, until golden brown and fragrant. Watch them carefully, they toast quickly! Remove from heat immediately.
- To assemble your Fatteh: spread the crispy pita bread pieces evenly on the bottom of a large serving platter or in individual bowls. Spoon or pour the garlic yogurt sauce over the pita. Top with the spicy garlic mushrooms. Finish with a generous sprinkle of toasted pine nuts and fresh chopped parsley. Serve immediately and enjoy!
Nutrition
Calories: 350 kcal | Protein: 12g | Carbs: 35g | Fat: 20g
FAQ
Can I make Fatteh ahead of time?
While Fatteh is best enjoyed immediately for maximum crispiness of the pita, you can prepare the mushroom mixture and the yogurt sauce a day ahead. Store them separately in airtight containers in the refrigerator. Toast the pita just before serving and assemble right before you eat.
What kind of mushrooms are best for Fatteh?
Cremini (baby bella) mushrooms are fantastic for this recipe due to their robust flavor and meaty texture. White button mushrooms also work well. You could even experiment with a mix of wild mushrooms for a more complex flavor profile.
Is Fatteh typically served warm or cold?
Fatteh is typically served warm or at room temperature. The mushrooms should be warm, and the yogurt sauce can be slightly chilled or at room temperature. The contrast in temperatures and textures is part of what makes it so delicious!
Can I make this Fatteh vegan?
Absolutely! To make this Fatteh vegan, substitute the plain yogurt with a good quality plain dairy-free yogurt (like almond or soy yogurt). Ensure it's unsweetened. All other ingredients are already plant-based!