Levantine cuisine · Fish & Seafood

Fatteh Samak

Toasted flatbread topped with fried fish pieces, covered in tahini-yogurt and pine nuts.

Ingredients · for 4 servings

• 600 g cod fillet
• 2 flatbreads (stale)
• 400 g yogurt
• 3 tbsp tahini
• 4 cloves garlic
• 3 tbsp pine nuts
• 2 lemons
• 1 tsp ground cumin
• 1/2 bunch flat-leaf parsley
• 6 tbsp olive oil
• 1 tsp sumac
• Salt, pepper

Instructions

1. Tear the flatbreads into thumb-sized pieces, toss with 2 tbsp olive oil and roast in the oven preheated to 200 °C for 8–10 min. until evenly crisp and light brown.
2. Cut the fish into 4 cm cubes, pat dry and season with salt, pepper, cumin and the juice of half a lemon.
3. Stir the yogurt smooth with the tahini, the finely grated garlic, the juice of another half lemon and salt until you get a pourable, glossy sauce.
4. Toast the pine nuts in 1 tbsp olive oil over medium heat for 2–3 min. until golden and remove from the pan, then in the same fat fry the fish cubes for 2–3 min. per side until browned outside and just cooked through inside.
5. Layer the toasted bread in a shallow bowl, moisten with 4 tbsp hot pan drippings or water and arrange the fish cubes on top.
6. Pour the tahini-yogurt sauce over, top with pine nuts, sumac, chopped parsley and the remaining olive oil, and serve immediately while the bread still has bite.