Lentil and Zucchini Fatteh is a dish I came up with by simply combining flavours we already love. We eat yogurt with lentils, and we eat yogurt with zucchini—so why not bring them together? The result is a dish that’s both familiar and exciting, layered with crispy bread, creamy yogurt, and a warmly spiced zucchini and lentil mixture.
If you love my Chickpea Fatteh, Kafta Fatteh, or Chicken and Rice Fatteh, then Lentil and Zucchini Fatteh is definitely worth trying. And let’s not forget the best part—when the hot ghee or oil hits the yogurt, you must hear that toosh sound! The louder it is, the more delicious the dish.
What really elevates this version is the turmeric-infused oil. It adds a subtle warmth and a rich golden hue that makes the whole dish pop. Finished with toasted pine nuts, it’s simple but makes all the difference—in both flavour and presentation.
Fatteh is traditionally served in a deep dish, and I love using my Pyrex glass dish for this. It’s perfect for layering and makes a beautiful serving piece at the table. If you’re looking for the same dish or other kitchen essentials, check out my amazon shop for idea!
Step 1. Cook the Lentils
Rinse the lentils under cold water and drain. Place them in a pot with enough water to cover them Bring to a boil, then reduce the heat and let simmer for 20–25 minutes until tender but not mushy. Drain and set aside.
Step 2. Prepare the Yogurt Mixture
In a large bowl, whisk together the Greek yogurt, tahini, cold water, crushed garlic, and salt until smooth and well combined. Set aside in the fridge until ready to assemble.
Step 3. Sauté the Zucchini and Lentils
Heat 3 tablespoons of olive oil or ghee in a pan over medium heat. Add the diced onion and crushed garlic, and sauté until softened and fragrant. Stir in the diced zucchini and cook until slightly tender, about 5 minutes. Add the cooked lentils and bharat spice blend, and toss everything together. Season with salt to taste and continue to cook until zucchini and lentil are cooked through
Step 4. Fry the Bread
In a separate pan, heat 4 tablespoons of ghee or oil. Add the cut Arabic bread squares and fry until golden and crispy. Remove and place on a paper towel to drain excess oil.
Step 5. Assemble the Fatteh
Layer the crispy fried bread at the bottom of your serving dish. Spoon over the zucchini and lentil mixture evenly. Pour the yogurt mixture over the top, ensuring it covers everything.
In a small pot, heat 3 tablespoons of olive oil or ghee over low heat. Add the turmeric and pine nuts, stirring until the pine nuts turn golden. Drizzle the turmeric-infused oil and toasted pine nuts over the yogurt.
Serve immediately while the bread is crispy,
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