potato fatteh

There’s no hiding my love for Mediterranean food. I can eat it all day, every day, and have a list of recipes on here to prove it! But I was gifted an amazing cookbook, Baladi by Joudie Kalla, and it has truly been a treat reading through it. You not only get detailed family recipes, but you get stories mixed with beautiful photography to give you an experience like no other. An insight into the cuisine itself. From there I gathered the courage to put a spin on a recent favorite, Fatteh.

Last thanksgiving I made an Eggplant Fatteh and everyone loved it. It was called “the real deal”, to be exact. So I thought, what version of fatteh should I make so my picky, non eggplant eating husband can enjoy as well, and of course, potatoes came to mind, hence the potato fatteh. But I didn’t just stop there, and added some peppers and onions to make it a truly colorful medley of vegetables that would make any buffet look mouthwatering.

This has been truly a treat to create, and I’m sure you all will enjoy making this for your families, so keep on reading!

This recipe serves 2-3 people.

You will need:

4 small potatoes, cut into 1/8 inch coins(just too thick, not too thin), parboiled

1 bell pepper, thinly sliced

1 small onion, thinly sliced

1 Tblspn Olive oil

1/2 tsp black pepper

1/2 tsp smoked paprika

1/2 tsp cumin powder

1/3 tsp chilli flakes(add more according to your spice level)

salt to taste (start with 1/2 tsp)

1/4 cup toasted almonds, for topping

1/2 cup pita chips, for topping

For the Dressing:

2 Tblspns Tahini Paste

2 Tblspns yogurt

pinch of salt

pinch of cayenne

1/4 tsp garlic powder

1 tsp lemon juice

Start off by heating the oil and sautéing the onions and peppers till they soften, about two minutes. Then add the parboiled potatoes and all the spices. Sauté until everything is mixed well, then cover and cook on a medium low flame, mixing occasionally, till the vegetables are slightly caramelized.

While the vegetables are cooking mix the dressing. If you’re tahini is clumpy, microwave in 10 second increments until you can mix it relatively smooth. Then add the yogurt, spices for the dressing, and mix in the lemon juice last. Taste for salt and cayenne. Set aside. (The dressing will loosen up as it hits the hot vegetables) Once the vegetables are done, plate onto your serving dish. Then drizzle over as much or as little of the dressing as you like. Then top off with the toasted almonds and pita chips. Serve immediately. I hope you enjoy this as much as I did! Happy Cooking!

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