200°C · 15-30 minAllergens
Gluten
Sesamzaad
Sulfiet
Mosterd
SojaLebanese Fatteh
Fatteh means 'crumbled' or 'crumbs' in Levantine Arabic, referring to the crumbs of old bread. This bread is often fried and incorporated into a dish with yoghurt, chickpeas, olive oil, and fresh herbs. My version is made with whole grain rice, gently sautéed onion, chickpeas, and pine nuts, a fragrant tomato sauce with roasted aubergine topped with fried flatbread. To finish it off, you’ll receive a refreshing tahini sauce on the side. The dish is also completely 100% plant-based (vegan)! Enjoy your meal :)
Aubergine, tomatoes, white onion, garlic, lemon, fresh parsley, chickpeas, chilli powder, cinnamon, cumin seeds, cloves, pine nuts, soy milk, soy cream, basmati rice, brown rice, flatbread, Dijon mustard, tahini (sesame paste), baking soda, xanthan gum, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, sesamzaad, soja, sulfiet.
Microwave
Remove the pieces of flatbread with baking paper from the dish. Heat the fatteh loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the tahini sauce (cold).
Oven — 200°C, 15-30 minMarleen's choice
Remove the pieces of flatbread with baking paper from the dish. Heat the fatteh covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the tahini sauce (cold). Disposable containers cannot go in the oven, transfer to an oven dish.