Egyptian Lamb & Chickpea Fattah Bowl
with Pita Chips, Garlic Yoghurt & Buttery Almonds
- 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.
Ingredients
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
Utensils
Cooking Steps
- 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.
- Meanwhile, drain and rinse chickpeas (see ingredients).
- Thinly slice radish into sticks.
- Finely chop garlic and parsley.
- 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 natural yoghurt and stir to combine. Season to taste.
- 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
- 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.
- 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!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Several reviewers found the mince and chickpea mixture quite dry and on the bland side; the toasted pita bread was a highlight for many.
- Suggestions: Add a splash of stock or water to the mince and chickpea mixture while cooking to keep it moist, and consider serving with extra yoghurt or a simple tomato and cucumber salad to add sauce and freshness.
- Ease of prep: One reviewer noted the dish is easy to prepare, even if the overall result felt uninspired.
