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Middle Eastern Shrimp Fatteh

Name: Middle Eastern Shrimp Fatteh
Prep time: 25 min
Yield: 3 servings
Cuisine: Lebanese
Ingredients: 2 pieces Pita bread; 250 g Raw shrimp, peeled; 200 g Canned chickpeas, drained; 300 g Greek yogurt; 2 cloves Garlic; 2 tbsp Tahini; 2 tbsp Lemon juice; 20 g Pine nuts; 40 g Pomegranate seeds; 1 tbsp Olive oil; 1 tbsp Butter; 2 tbsp Fresh parsley, chopped; 0.5 tsp Cumin; 0.5 tsp Paprika

A Levantine shrimp fatteh: crispy pita and garlicky chickpeas under a cool tahini-yogurt sauce, crowned with seared shrimp, toasted pine nuts, and jewel-like pomegranate.

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25 min3 servings

Nutrition Facts (per serving)

Values are per serving

515Cal

37 g

Protein

47 g

Carbs

24 g

Fat

Ingredients

Pita bread
2 pieces
330 Cal
Raw shrimp, peeled
250 g
212 Cal
Canned chickpeas, drained
200 g
240 Cal
Greek yogurt
300 g
180 Cal
Garlic
2 cloves
8 Cal
Tahini
2 tbsp
178 Cal
Lemon juice
2 tbsp
8 Cal
Pine nuts
20 g
132 Cal
Pomegranate seeds
40 g
33 Cal
Olive oil
1 tbsp
119 Cal
Butter
1 tbsp
102 Cal
Fresh parsley, chopped
2 tbsp
2 Cal
Cumin
0.5 tsp
0 Cal
Paprika
0.5 tsp
0 Cal

Instructions

1
Tear the pita into pieces and toast until deeply golden and crisp. Set aside as chips.
2
Pat the shrimp dry, season with cumin and a pinch of salt, and sear in the olive oil over medium-high heat 2-3 min until pink. Set aside.
3
Warm the chickpeas with a splash of water, then drain. Whisk the yogurt with garlic, tahini, and lemon juice until smooth and creamy.
4
Spread the chickpeas in a shallow bowl, blanket with the yogurt sauce, and pile the seared shrimp on top.
5
Toast the pine nuts in the butter until golden and spoon over. Finish with pomegranate seeds, parsley, and a dusting of paprika. Serve with the pita chips.

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