Fatteh Al-Maqali

Rania El-HassanChef

Ingredients

• 2 medium zucchini, diced
  2 pieces
• 3 eggplants, diced
  3 pieces
• 2 green bell peppers, diced
  2 pieces
• 2 red bell peppers, diced
  2 pieces
• 2 yellow bell peppers, diced
  2 pieces
• 3 cloves of garlic, minced
  3 cloves
• 1 teaspoon cumin
  1 teaspoon
• 4 Lebanese bread loaves
  4 loaves
• 2 cups of yogurt
  2 cups
• 1/2 cup tahini
  0.5 cups
• 1/4 cup lemon juice
  0.3 cups
• 6 lettuce leaves
  6 leaves
• 1 cup toasted pine nuts
  1 cup
• 1 cup boiled chickpeas
  1 cup
• 1 cup chopped parsley
  1 cup
• Salt and black pepper to taste
  0
• 1/4 cup olive oil
  0.3 cups
• 1 cup corn oil, for frying
  1 cup

Steps

1. 1

   In a non-stick frying pan, heat the corn oil until hot, then add the zucchini cubes and fry on both sides, then set aside. Next, fry the eggplant cubes and repeat the process with the colored bell peppers and set aside.

   Required Tools:

   Frying Pan

   15 min
2. 2

   Cut the bread into medium-sized cubes, place them on a greased baking sheet, and put them in the oven to toast the bread, then set aside.

   Required Tools:

   Oven

   Baking Sheet

   10 min
3. 3

   In a deep bowl, mix the tahini and lemon juice well, then add the yogurt and mix thoroughly, adding salt and pepper.

   Required Tools:

   Mixing Bowl

   5 min
4. 4

   In a serving dish, first place the lettuce leaves, then the toasted bread chips, followed by two tablespoons of chickpeas and two tablespoons of the yogurt and tahini sauce. Add all the fried vegetables, then the whole chickpeas, more yogurt and tahini sauce, and garnish with chopped parsley and toasted pine nuts. Serve the Fatteh.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags