Spiced Jackfruit Fatteh (Healthy Middle Eastern Nachos)

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I like to think of Fatteh as Middle Eastern nachos!  Originating from Syria this gorgeous dish is a riot of flavours and colours.  My take on this glorious dish consists of toasted pitta bread nachos topped with smokey spiced jackfruit, a drizzle of creamy tahini sauce and a sprinkling of toasted pine nuts, pomegranate seeds and fresh parsley to create a vegan fatteh.

I serve my Spiced Jackfruit Fatteh with a side of Muhamarra which is a Syrian roasted red pepper dip.  It is one of my favourite recipes from the blog – I make it almost every week!

This colourful and flavoursome dish is super quick and easy to make and is full of wholefoods and healthy ingredients.

Two bowls of colourful jackfruit fatteh loaded with pitta nachos, spiced jackfruit, pomegranate, tahini sauce, pine nuts, muhammara dip and fresh parsley.

This gorgeous Spiced Jackfruit vegan Fatteh is:

Colourful

Beautifully spiced

Light and wholesome

Quick and easy to make

With a creamy tahini sauce

And is served with a sprinkling of fresh and crunchy pomegranate

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

A close up of a colourful bowl of jackfruit fatteh loaded with pitta nachos, spiced jackfruit, pomegranate, tahini sauce, pine nuts, muhammara dip and fresh parsley.

The Video Recipe:

 

The Written Recipe:

A close up of a colourful bowl of jackfruit fatteh loaded with pitta nachos, spiced jackfruit, pomegranate, tahini sauce, pine nuts, muhammara dip and fresh parsley.

Spiced Jackfruit Fatteh (Healthy Middle Eastern Nachos)

Toasted pitta bread nachos topped with smokey spiced jackfruit, a drizzle of creamy tahini sauce and a sprinkling of toasted pine nuts, pomegranate seeds and fresh parsley. Served with a side of Muhammara roasted red pepper dip.
4.60 from 5 votes
Print Pin Rate
Course: Lunch, Main Course
Cuisine: Middle Eastern, Syrian
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Serves: 2 people
Calories: 983kcal
Author: Tara

Ingredients
 
 

Pitta Nachos:

  • 4 pitta bread (gluten free)
  • 2 tbsp olive oil

Smokey Spiced Jackfruit

  • 2 tbsp olive oil
  • 300 g jackfruit (drained and trimmed weight (*see notes))
  • 2 tsp cumin (ground)
  • 2 tsp coriander (ground)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tbsp tamari (gluten free)

Creamy Tahini Sauce:

  • 125 g coconut yoghurt
  • 1 tsp garlic (fresh)
  • 1.5 tbsp tahini (runny)
  • 2 tsp lime juice
  • ¼ tsp salt

To serve:

  • 2 tbsp pine nuts (toasted)
  • 2 tbsp fresh parsley (roughly chopped)
  • 80 g pomegranate seeds
  • 4 tbsp Muhammara Red Pepper Dip (To serve (**see notes))

Instructions
 

To make the pitta nachos:

  • Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
  • Cut the pitta bread into large triangles and split them apart into two. Lay them out flat on a large tray so they are not overlapping (you will likely need two trays).
    4 pitta bread
  • Brush the pitta nachos with olive oil and lightly season with salt and pepper.
    2 tbsp olive oil
  • Bake for 7-10 minutes until crisp. Keep an eye on them as the thinner nachos will be ready sooner than the thicker ones.

To make the spiced jackfruit:

  • Add all of the ingredients to a non-stick frying pan and fry for 10 minutes whist you put together the other elements.
    2 tbsp olive oil, 300 g jackfruit, 2 tsp cumin, 2 tsp coriander, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tbsp tamari

To make the tahini sauce:

  • Add all of the ingredients to a blender and blitz until smooth. Alternatively add to a bowl and stir vigorously until smooth.
    125 g coconut yoghurt, 1 tsp garlic, 1.5 tbsp tahini, 2 tsp lime juice, 1/4 tsp salt

To serve:

  • Add a layer of pitta nachos to two shallow bowls.
  • Top with warm spiced jackfruit, a drizzle of tahini sauce and a sprinkling of toasted pine nuts, pomegranate seeds and fresh parsley. Serve with a side of muhammara roasted red pepper dip.
    2 tbsp pine nuts, 2 tbsp fresh parsley, 80 g pomegranate seeds, 4 tbsp Muhammara Red Pepper Dip

Video

Notes

Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Refined Sugar Free
* Trim your jackfruit as necessary to remove any tough bits.
** Muhammara dip can be made in advance as it keeps well for a couple of days. Serve it at room temperature.
Recipe inspired by:  Syria
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 983kcal | Carbohydrates: 117g | Protein: 20g | Fat: 52g | Saturated Fat: 12g | Sodium: 1422mg | Fiber: 8g | Sugar: 36g | Net Carbohydrates: 109g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!
Tara

Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.