Egyptian Lamb & Chickpea Fattah Bowl

Name: Egyptian Lamb & Chickpea Fattah Bowl with Pita Chips, Garlic Yoghurt & Buttery Almonds
Total time: 25 min
Yield: 2
Cuisine: Egyptian
Ingredients: 4 Pita Bread; ½ tin Chickpeas; 1 Radish; 1 packet Parsley; 2 Garlic; 1 Natural Yoghurt; 250 g Lamb Mince; 1 sachet Middle Eastern Seasoning; 1 packet Flaked Almonds; 1 drizzle olive oil; 10 g butter

with Pita Chips, Garlic Yoghurt & Buttery Almonds

Julian PaunczUpdated on August 27, 2026

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Calories

:

467 kcal

Protein

:

37g protein

Total

:

25 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Milk
Almond
Sesame
May contain traces of allergens
Wheat
Gluten

Fattah is a beloved Egyptian dish traditionally served at celebrations, layering crispy toasted bread and chickpeas under a rich garlicky yoghurt sauce, and tonight’s bowl puts a spiced beef twist on the classic. Spiced lamb mince gets piled on top of toasted pita chips with chickpeas, peppery radish and finished with a dollop of garlic yoghurt and a scatter of buttery almonds for extra crunch and a whole lot of flavour.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

4

Pita Bread

(Contains: Wheat, Gluten May be present: Sesame)

½ tin

Chickpeas

1

Radish

1 packet

Parsley

2

Garlic

1

Natural Yoghurt

(Contains: Milk May be present: Wheat, Gluten)

250 g

Lamb Mince

1 sachet

Middle Eastern Seasoning

1 packet

Flaked Almonds

(Contains: Almond)

Not included in your delivery

1 drizzle

olive oil

10 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)1950 kJ

Calories467 kcal

Fat24.7 g

of which saturates8.7 g

Carbohydrate21.1 g

of which sugars3.4 g

Dietary Fibre8.1 g

Protein37 g

Sodium598 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

Set your air fryer to 200°C. Cut pita bread into wedges.
In a medium bowl place pita bread. Drizzle with olive oil, season with salt and toss to coat.
Place in air fryer basket and bake until heated through, 6-8 minutes.

TIP: No air fryer? Preheat oven to 220°C/200°C. Cut pita bread into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until golden, 8-10 minutes.

2

Meanwhile, drain and rinse chickpeas (see ingredients).
Thinly slice radish into sticks.
Finely chop garlic and parsley.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

4

Return frying pan to high heat with a drizzle of olive oil.
Cook chickpeas, lamb mince (no need for oil!) and Middle Eastern seasoning, breaking up with a spoon, until just browned, 3-4 minutes.

TIP: Add a splash of water if the lamb looks dry

5

In a small heatproof bowl, microwave the butter in 10 second bursts, until melted.
Add flaked almonds and parsley and stir to combine. Season to taste.

6

Divide toasted pita chips between bowls. Top with the Egyptian lamb and chickpea and radish. Drizzle over garlic yoghurt and garnish with buttery almonds. Enjoy!