Fatteh Hummus With Meat Recipe

Prepare and crisp pita

Separate each pita into two layers if they are pocket-style and cut into 1-inch strips or 1.5-inch triangles so pieces are bite-sized. Pat dry with paper towel to remove moisture.

Heat a heavy skillet with 1 cup vegetable oil over medium-high heat until it registers 350°F (or a small piece of pita sizzles immediately). Fry pita pieces in batches for 1–2 minutes, stirring, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray, immediately sprinkle with 1 tsp sea salt. Set aside.

Blend hummus

Place 2 cups drained chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 1 crushed garlic clove, 2 tablespoons olive oil and 1/2 tsp salt into a food processor. Blend while slowly adding 2 tablespoons water (or more, 1 tsp at a time) until you reach a thick but spreadable hummus consistency. Taste and adjust salt or lemon as needed.

Warm the hummus gently (optional): transfer to a small saucepan and warm over low heat for 3–4 minutes, stirring, if you prefer the dish hot. Keep warm until assembling.

Cook the aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely diced onion and sauté 4–5 minutes until soft and beginning to brown. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Brown the beef and season

Add 1 lb ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Sprinkle 1 tsp ground cumin, 1/2 tsp allspice, 1/4 tsp cinnamon, 3/4 tsp salt and 1/2 tsp black pepper over the meat. Stir to combine and let spices bloom for 1 minute.

Finish the meat

Stir in 1 tablespoon tomato paste and cook 1 minute. Add 2 tablespoons water to deglaze the pan and scrape up browned bits. Reduce heat to low and simmer 2–3 minutes until mixture is saucy but not watery. Adjust seasoning to taste. Keep warm.

Prepare garnishes

Toast slivered almonds and pine nuts in a small dry skillet over medium heat, stirring, until golden and fragrant (2–3 minutes). Remove to cool. Mix 1/2 cup plain Greek yogurt with a pinch of salt and 1 teaspoon lemon juice if desired.

Layer the fatteh

In a wide shallow serving dish, spread the warm hummus into an even layer (about 1/2 inch thick). Scatter the crispy pita pieces evenly over the hummus to create a crunchy bed.

Top with warm spiced ground beef, distributing it evenly over the pita and hummus layer.

Drizzle 2 tablespoons extra virgin olive oil over the top, spoon dollops of the seasoned yogurt across the dish, then sprinkle the toasted almonds and pine nuts. Finish with 1/2 teaspoon smoked paprika, 1/2 teaspoon sumac (optional), and 2 tablespoons chopped parsley.

Serve immediately so the pita remains crisp. Provide extra yogurt and lemon wedges at the table if desired.