This post may contain affiliate links. Please read our disclosure policy.
Sujuk Fatteh or Fattet Sujuk is a fun take on a traditional Middle Eastern dish. It is a mouthwatering dish that tantalizes your taste buds with bold flavors and textures.
Sujuk Fatteh or Fattet Sujuk is a uniquely layered combination of a creamy hummus spread, crunchy pita chips, cooked hearty ground beef in sujuk spices, and a tangy yogurt sauce. This dish screams flavor and extraordinary texture variations!
Tantalizing Fattet Sujuk
You may have already seen or made my Beef Shank Layered Fatteh recipe here! If not, then you should check it out to learn more about what fatteh dishes are in general and the different ways you can use to prepare these delights!
Breakfast Options
Fatteh dishes are great main breakfast dishes for when you’ve exhausted breakfast choices.
On a traditional Lebanese breakfast spread you’ll find your labne, cheeses, zaatar and sesame seeds mix, some manakish, and some favorite sides like olives, pickles, and fresh veggies.
But, when the Lebanese want to change the same old breakfast, they hit that change strong.
A Symphony of Savory and Hearty Flavors
One favorite breakfast dish includes fava beans and chickpeas called foul mudammas. Also, musabaha is a similar dish made with only chickpeas. Both dishes use garlic and lemons for great flavor.
Another favorite to switch up breakfast dishes is fatteh. A layered dish that’s packed with savory flavors contrasted with some tang.
What’s Special About Fatteh?
Well, for starters, there are a few wonderfully combined textures in this dish. Starting with a dreamy creamy hummus spread at the bottom. Then getting a layer of soft chickpeas covered in a tangy yogurt sauce.
Next, a layer of savory cooked meat and on top of that two layers packed with crunch: toasted pita and pine nuts! Can you imagine getting a spoonful of all those beautiful textures in one bite? That’s what I call hearty and succulent textures!
A Mouthwatering Middle Eastern Delight
Sujuk vs. Other Meat
In my original recipe, and in most traditional fatteh recipes, beef shanks or lamb shanks are used. Originally, this breakfast dish is perfect to feed larger families and ensure they were full for longer hours during the day.
Making it with chunks of hearty meat helped ensure that the family was set food-wise for the rest of the day. Plus, it gives an added full-bodied flavor and texture to the overall dish.
In this variation, I used sujuk because, well, why not? Sujuk is ground beef mixed with specific spices to give it a unique flavor.
You can have your local butcher prepare sujuk meat in sausage form! It’s another great way to enjoy sujuk. Also, sujuk meat is great in sandwiches or as an added layer on spreads like hummus.
Sujek fatteh takes all those robust flavors of the regular fatteh dish and takes them up like a hundred notches lol! If you know sujuk, you know what I’m talking about. If you don’t then you must try it for yourself using my Sujuk Spice recipe.
Sujuk Fatteh or Fattet Sujuk
Fattet Sujuk, like any other fatteh dish, is not only a great breakfast option. Because of the dish’s unique flavors from the sujuk and its contrast to the other yummy ingredients, it’s a real showstopper.
Make the fattet sujuk as a main dish for lunch! It’ll fill the family’s tummies right up and have guests talking for days about its velvety yet crunchy textures.
Take it to a potluck dinner instead of a casserole and listen for days as everyone raves over the perfect marriage of textures and flavors!
Indulge Your Taste Buds with Amazing Textures
Tips for Fattet Sujuk or Sujuk Fatteh
Make sure you use high-quality ingredients. So, it’s better to get flavorful and fresh sujuk meat and best-canned chickpeas.
Make sure you toast the bread well since it’s the main key to the delicious texture. You can use day-old bread and toast them in the oven.
After you layer the dish, let it sit for a couple of minutes before serving so the flavors mix together well.
Serve sujuk fatteh with some veggies like cucumber, green peppers, and green onions for additional flavors.
Frequently Asked Questions
In fact, you can use chick peas and garbanzo beans interchangeably because they are the same type.
If you are left with chickpeas, mix them with tahini sauce to make some Easy Creamy Hummus with Tahini Sauce plate and decorate it with some pomegranate molasses.
You can store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes or in the oven for 10-15 minutes.
Sujuk Fatteh or Fattet Sujuk
Whether you decide to enjoy sujuk fatteh as a main course or a hearty appetizer, you will feel satisfied and content with all the flavors and textures.
What You Need
Ground meat
Olive oil
Toasted pine nuts
Hummus dip
Plain yogurt
Toasted pita bread
Salt
Minced garlic cloves
Chickpeas
Chopped parsley
Other Great Recipes to Check Out
- Beef Shank Layered Fatteh
- Lebanese Veggie Pizza (pie)
- Meat Pies- Lahme Bi Ajeen
- Ten Minute All-Purpose Dough
- Lebanese Spinach Pies- Fatayer
- Stacked Beef Shawarma Salad
- Loaded Beef Shawarma Fries
- Chicken Sub Sandwich with Garlic Aioli Sauce
- Feta Cheese Dip with Zaatar
- 5 Desserts Best Served with Ice Cream
Sujuk Fatteh or Fattet Sujuk
Ingredients
- ½ lb ground meat
- 3 tablespoon oil, olive oil
- 1 tablespoon sujuk spice
- 1 ½ cup hummus dip, See recipe for more details
- 1 15.5 oz can of chickpea, drained
- 2 cups plain yogurt
- salt, to taste
- 3 cloves garlic, minced
Garnish
- 2 tablespoon pine nuts, toasted
- chopped parsley
- 1 cup pita chips
Instructions
- In a medium sauce pan, heat olive oil then add the ground meat.
- Cook for about 6-7minutes , then add salt to taste and sujuk spice.
- In a small bowl, mix together plain yogurt, minced garlic, and salt.
- Meanwhile, have prepped the toasted pine nuts, toasted pita and chopped parsley.
- In a deep dish or pan, begin to layer your sujuk fatteh.
- First, spread the hummus dip, and begin layering with chickpeas.
- Add the prepared yogurt mix, seasoned ground meat, pine nuts, and parsley.
- Finalize your plate with toasted pita chips around and all over the plate.
Wow Lama! This recipe was a hit! I used butter with the pine nuts. It was delicious and definitely gonna be part of our dinner rotation 🙂