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.

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