Mini Fatteh cups offer a fresh, customizable spin on the traditional Fatteh, making them perfect for Ramadan. Moreover, they allow you to get creative by preparing different varieties at the same time. For instance, you can make some cups with meat and others without, catering to everyone’s preferences. This versatile approach not only makes serving easier but also adds a fun, interactive element to a classic dish!
- Mini Fatteh Cups: A Crunchy, Customizable Twist on a Ramadan Favorite
- Recipe Summary
- Ingredients
- How To make Mini Fatteh cups
- Some frequently asked questions (FAQs) for the Mini Fatteh Cups recipe:
- Tips for your Mini Fatteh Cups recipe:
- Some storage tips for your Mini Fatteh Cups:
- More Middle Eastern Appetizers
Mini Fatteh Cups: A Crunchy, Customizable Twist on a Ramadan Favorite
I absolutely love Fatteh, especially during Ramadan; however, one thing that bothers me is having to add the yogurt sauce at the last minute. As a result, the bread gets soggy so quickly, which can be quite frustrating
To solve this, I came up with these mini Fatteh cups, and they’ve truly been a game-changer! Not only can everyone customize their own cup, making it fun and interactive, but if you fill them ahead of time, they stay crunchy for up to an hour—unlike traditional Fatteh, which, as a result, gets soggy in just five minutes.
These mini Fatteh cups are perfect for gatherings or family dinners, as they combine all the delicious flavors of traditional Fatteh with a modern twist. Furthermore, once you try them, you’ll never go back to the traditional version!
Recipe Summary
Prep Time: 20 minutes
Cook Time: 1 hour (for baking or frying the bread cups)
Cuisine: Middle Eastern
Flavor Profile: Savory, creamy, with a hint of spiciness from the fillings and a tangy yogurt sauce
Texture: Crunchy bread cups filled with tender, flavorful fillings and a smooth, creamy yogurt topping
Ingredients
For the Cups:
Pita breads, cut into circles (I typically cut each bread into 6 circles)
Olive oil, for brushing (if baking the cups)
Muffin baking tray, to shape the cups
For the Filling Options:
Pomegranate seeds, offering a burst of sweetness and color
Cooked chickpeas 1 cup
Yogurt sauce (see recipe below), for a creamy base
Shredded chicken (see recipe below), for a savory option
Spiced cooked ground beef (see recipe below), adding rich flavor
Shrimp (see recipe below), for a lighter protein choice
Toasted nuts, providing extra crunch
Chopped parsley, to garnish and add freshness
For the Yogurt Sauce:
Garlic clove, giving it a savory depth
Yogurt, for a creamy base
Tahini, adding richness
Dried mint, for a refreshing flavor
For the Spiced Ground Beef:
Black pepper, for a mild heat
(Feel free to adjust the spices to your liking for a personalized flavor.)
Ground beef, as the main protein
Olive oil, for sautéing
Salt , to enhance the flavors
Cinnamon , adding warmth and depth
7 spice, contributing a fragrant kick
For the Chicken:
Olive oil, for moisture and richness
Cooked shredded chicken, as the main protein
Sumac, adding a tangy and citrusy flavor
For the Shrimp:
Minced garlic clove, bringing in aromatic depth
Shrimp, providing a light and tender protein
Olive oil, for sautéing
Salt, to enhance the flavor
Paprika, adding a smoky touch
Black pepper, for a mild kick
How To make Mini Fatteh cups
1-Cut the bread into small circles using a round cutter or bowl. If you don’t have one, simply use a knife.
2-Place each bread circle inside the muffin pan.
3-You have two options: deep-fry the cups or bake them.
4-For baked cups, brush the bread with olive oil and bake at 350°F for about 20 minutes, until golden.
5-For deep-fried cups, bake the bread for 5 minutes to dry it out, then fry in hot oil for 20 seconds, cooking six cups at a time. Spoon oil inside each cup for even cooking.
6-Place the deep-fried bread on a tray with a mesh liner to cool.
7-While the bread cools, prepare the fillings and yogurt sauce by mixing the ingredients, cooking ground beef with olive oil and spices, cooking shrimp until pink, shredding and mixing chicken with sumac and olive oil (or serving plain), and cubing and frying eggplant (optional) until golden.
8-Each filling serves 12 cups. You can choose one or all three, but make extra cups and yogurt sauce if needed.
9-On a large serving tray, arrange bowls filled with the chicken, meat, shrimp, chickpeas, cooked eggplant, nuts, yogurt sauce, and the bread cups.
10-Assembly Tip: Pre-fill the Fatteh cups with chickpeas, meat fillings, yogurt sauce, and toppings, or set everything out for guests to customize.
Some frequently asked questions (FAQs) for the Mini Fatteh Cups recipe:
Yes, bake or fry the bread cups ahead of time and store them in an airtight container.
The cups stay crispy for about an hour after being filled.
Yes, use plant-based fillings and dairy-free yogurt for a vegan version.
Yes, feel free to mix and match fillings like ground beef, chicken, shrimp, or roasted vegetables to suit your preferences.
You can simply hold the cup and take a bite, with each one tasting so good, or you can place it on your plate and break it with a fork to enjoy.
you can either deep fry or bake it, and use it in fattoush or serve it with hummus or labneh dip.
Tips for your Mini Fatteh Cups recipe:
Crisp the Bread Well: To achieve the best texture, make sure the bread cups are crispy. You can either bake them with olive oil for a golden finish or deep-fry them for extra crunch. Both methods ensure the ideal crispiness.
Make Components Ahead: To save time during assembly, prepare the bread cups, fillings, and yogurt sauce in advance. This way, you’ll have everything ready to go when it’s time to put the mini Fatteh cups together.
Customize Fillings: Feel free to get creative with your fillings by using your favorites, such as roasted vegetables, falafel, or even grilled chicken, for a personalized twist on the dish.
Serve Fresh: To maintain the crispy texture, assemble the cups just before serving. This will help prevent the bread from becoming soggy and ensure the best experience.
Fatteh cups will stay crunchy after filling for about 1 hour
For leftover bread, you can either deep fry or bake it, and use it in fattoush or serve it with hummus or labneh dip.
Some storage tips for your Mini Fatteh Cups:
Store Bread Cups Separately: To maintain their crispness, keep the baked or fried bread cups in an airtight container at room temperature. They will stay fresh for up to 1 week
Refrigerate Fillings: After cooking, store the meat, chicken, shrimp, or any other fillings in separate airtight containers in the fridge. These will remain good for up to 3 days.
Preserve Yogurt Sauce: Store the yogurt sauce in an airtight container and refrigerate it for up to 2 days. This keeps it fresh and prevents it from separating.
Assemble Just Before Serving: To avoid sogginess, it’s best to store all components separately. Assemble the cups right before serving to keep the bread crunchy and the toppings fresh.
You can prepare the mini cups ahead of time, and they freeze well for up to 3 months.
More Middle Eastern Appetizers
Vegetarian Stuffed Grape Leaves
Mini Fatteh cups
Ingredients
For the cups:
- 2 large pita breads cut into circles (I cut each bread into 6 circles)
- Olive oil for brushing (if baking the cups)
- Muffin baking tray
Filling:
- 1 cup cooked chickpeas
- Yogurt sauce see recipe below
- Shredded chicken see recipe below
- Spiced cooked ground beef see recipe below
- Shrimp see recipe below
- Toasted nuts
- Chopped parsley
- Pomegranate seeds
Yogurt sauce:
- 2 cups yogurt
- 1 tbsp tahini
- 1 tsp dried mint
- 1 minced garlic clove
- 1 tsp lemon juice
Spiced meat:
- 200 g ground beef
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp 7 spice
- 1/4 tsp black pepper
- Adjust the spices to your liking.
Chicken:
- 1/2 cup cooked shredded chicken
- 1/2 tsp sumac
- 1 tbsp olive oil
- For the Shrimp:
Shrimp:
- 12 small shrimp
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 small minced garlic clove
Instructions
- Cut the bread into small circles using a round cutter or any round-shaped bowl. If you don’t have a cutter, use a knife, as I did.
- Place each bread circle inside the muffin pan.
- You have two options: deep-fry the cups or bake them.
- For baked cups: Brush the bread with olive oil and bake in a preheated oven at 350°F until golden, which takes about 20 minutes.
- For deep-fried cups: Bake the bread for 5 minutes to dry it out and help it hold the cup shape. Then, remove it from the oven and deep-fry in hot oil for about 20 seconds. I fry six cups at a time and make sure to spoon oil inside each cup to cook the inside evenly.
- Place the deep-fried bread on a tray with a mesh liner to cool.
- While the bread is cooling, prepare the fillings and yogurt sauce.
- Yogurt Sauce: Mix all the yogurt sauce ingredients together.
- Ground Beef: Cook the ground beef with olive oil and spices.
- Shrimp: Cook the shrimp until pink.
- Chicken: Cook the chicken, shred it, and mix with sumac and olive oil, or serve it plain.
- Eggplant (optional): Cut into cubes, then deep-fry or air-fry until golden.
- Each filling recipe mentioned is enough for 12 cups. You can make one kind or all three, but be sure to prepare more cups and extra yogurt sauce if needed.
- On a large serving tray, arrange bowls filled with the chicken, meat, shrimp, chickpeas, cooked eggplant, nuts, yogurt sauce, and the bread cups.
- To assemble, you can either prepare the Fatteh cups by adding chickpeas, a meat filling, yogurt sauce, and toppings like nuts, pomegranate seeds, and parsley, or place everything on the table and let everyone assemble their own cups.
Love and enjoy everything u post.
Trumpet comes from the heart ❤️ keep it up. Inshallh
Thank you so much ❤️
❤️❤️
Love this idea👏👏 great for Ramadan iftars😍
Thank you ❤️