This stunning fatteh recipe from Jikoni's Ravinder Bhogal demonstrates all of the complex flavour balancing and processes that go into this ancient Levantine dish: "Fatteh is a layered feasting dish. This one features lamb, aubergine and pulses, ladlefuls of garlic-spiked tahini yoghurt sauce and spicy tomato salsa, all topped off with fried shards of flatbread, pine nuts and almonds – and that most iconic Middle Eastern ingredient, pomegranate. This is a great recipe for a crowd. With every bite, your guests will luxuriate in different flavours."
Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen (Bloomsbury Publishing, £26) is out now. Photography by Kristin Perers.
For the sauce
For the salsa
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.
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