Breakfast Casserole (Fatteh)

My mom used to reserve this hearty breakfast casserole especially for the weekend. It's a layered casserole that includes crispy pita bread, hearty chickpeas, mini-meatballs, and a garlic-enhanced yogurt sauce.

Nutritional info
per serving

Calories 491
Fat 34g
Saturated fat 10g
Carbohydrates 26g
Sodium 931mg
Fiber 5g
Protein 23g
Cholesterol 56mg

Breakfast Casserole (Fatteh)

8 cups
Servings
Prep time: Cook time: Total time:

Ingredients

  • 1 (16-oz.) can chickpeas, rinsed and drained
  • 1[1/2] cups water
  • 1 lb. ground beef
  • 1[1/2] tsp. salt
  • [1/2] tsp. ground black pepper
  • 2 cups Greek yogurt
  • 2 TB. minced garlic
  • [1/2] cup tahini paste
  • [1/4] cup fresh lemon juice
  • [1/3] cup butter
  • [1/2] cup pine nuts
  • 4 cups plain pita chips
  • [1/2] cup fresh parsley, finely chopped

Directions

In a small saucepan over low heat, combine chickpeas and [1/2] cup water. Simmer for 5 minutes, and remove from heat.

In a small bowl, combine beef, 1 teaspoon salt, and black pepper. Form mixture into about 20 to 30 mini meatballs about 1 teaspoon each.

Preheat a skillet over low heat. Add meatballs, cover, and cook for 5 minutes. Uncover, cook for 3 more minutes, and remove from heat.

In a medium bowl, whisk together Greek yogurt, garlic, tahini paste, lemon juice, remaining 1 cup water, and remaining [1/2] teaspoon salt. Set aside.

In a separate small saucepan over low heat, melt butter. Add pine nuts, and toast for about 3 minutes or until lightly browned. Remove from heat.

In a large, 3-inch-deep casserole dish, evenly distribute pita chips. Layer chickpeas over top, and add a layer of mini-meatballs. Pour yogurt sauce over meatballs, sprinkle with pine nuts, and pour browned butter over top. Sprinkle with parsley, and serve warm.

Mediterranean Morsel
If you don't have pita chips but you do have pita bread, you can make your own chips. Preheat your oven to 400ºF, lay pita bread directly on the oven rack, and toast for 4 or 5 minutes. Be sure to keep your eye on the pita to be sure it doesn't burn. You want it to be brown but not burned. When it's toasted, just break it up with your hands.

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