I resisted instagram for years but finally gave in last week and since then, I have been having fun taking pictures and trying out the different filters. They must have improved them from when they launched as I remember not liking the effects then whereas I do now although not all. In any case, today I thought I would post a recipe in pictures and as I was looking back at the pictures, I thought why not post the recipe here. So here it is together with the instagrammed pictures. When I bought the baby carrots, I had intended to cook them like I often do new potatoes in olive oil with saffron and parsley but as I was looking through my Moroccan recipes, I came across one for sweet potatoes with cumin, ginger and paprika and coriander and I decided to go with that substituting my baby carrots for the sweet potatoes.
If there is one dish I love to eat in the summer it is fatteh. The word comes from the Arabic verb fattah which means to break up and I guess the dish has this name because it is made up of layers of broken up toasted or fried pita bread topped with boiled meat and chickpeas, or steamed eggplants, or simply chickpeas and the whole covered with yogurt and garnished with toasted pine nuts, at least in the traditional Lebanese version. The Egyptian version has rice and tomato sauce while the Syrian has stuffed aubergines. All are delicious but I like the purity of the Lebanese version and I also like the simplicity of the Saudi version for which I am giving you a recipe here, albeit modernised for a more elegant presentation.