Ras Beirut Breakfast · Chickpea & Yogurt
Fattet Hummus
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The crunch on top is stale pita, not a fresh garnish — day-old bread is fried or toasted into shards specifically so it can go soft just enough by the time the spoon reaches the bottom of the bowl.
Warm chickpeas are layered over toasted or fried pita shards, blanketed in garlicky yogurt, and finished with melted ghee, toasted pine nuts, and a dusting of paprika. Hamra and Ras Beirut's breakfast cafes serve it in wide bowls meant to be shared at the table.
Why it's made this way: Fatteh's layered use of stale bread reflects a broader Levantine habit of building whole dishes around leftover flatbread, and Beirut's cafe culture turned it into a full sit-down breakfast rather than a home-kitchen thrift dish.
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Part of World of Street Food — 3248 dishes from 118 countries.
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