Ramadan recipe: fattet al sabanekh – spinach with pita and tahini yoghurt
Throughout the holy month, 'The National' is teaming up with Table Tales to share daily recipes to experiment with at home
Join The National and Table Tales on a culinary journey around the Middle East to savour the quintessential dishes that embody the spirit of Ramadan. From table staples to family favourites, this series of recipes – one for each day of Ramadan – pays homage to the holy month and the home cook alike.
Fattet is a traditional Levantine dish consisting of fried or toasted Arabic bread layered with grain, meat, or vegetables and topped with yoghurt.
There isn’t a direct translation in English for fattet, but in Arabic, the word is derived from the verb "fatta", which means "to crumble bread".
Recipe contributor Sallama Al Sayegh says, "Fattet is a regular on our Ramadan table and there are many variations. I prefer the vegetarian ones and this spinach fattet is easy, light and tangy. You can add some chillies for an extra kick."
Sallama Al Sayegh's Fattet al sabanekh – Spinach with pita and tahini yoghurt
Serves 6 to 8
- 2 pitas
- 120ml olive oil
- 55g pine nuts
- 300g onion, finely chopped
- 2 cloves garlic, crushed
- 300g fresh coriander, chopped
- 2kg fresh spinach, chopped
- 490g plain yoghurt
- 2 tbsp tahini
- Salt and black pepper, to taste
- Paprika or red chilli powder
- Cut the pita bread into 2cm squares. Then heat the oil in a small saucepan and fry it for 1 to 2 minutes, until golden brown. Remove with a slotted spoon and drain on paper towels.
- Saute the pine nuts in the same oil until golden, then remove and drain on paper towel.
- In the same saucepan, saute the onions until translucent then add the garlic. Add the coriander and salt, the stir for a couple minutes. Add the chopped spinach in batches and saute for 7 to 10 minutes until all the ingredients are well incorporated and the spinach is bright green.
- Mix the yoghurt with the tahini, salt, and pepper.
- When ready to serve, place spinach mixture in a deep serving dish and sprinkle the pita chips over the it.
- Dress the spinach and pita with the yoghurt mixture, so they are completely covered.
- Garnish with pine nuts and paprika or chilli powder for colour. Serve at once before the bread becomes soggy.
This dish has been brought to you by Sallama Al Sayegh and curated by international recipe hunter Hanan Sayed Worrell, author of Table Tales: The Global Nomad Cuisine of Abu Dhabi. The Table Tales concept celebrates the people and stories that give flavour to recipes of the Middle East.
Updated: May 5, 2021 09:18 AM