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Mini Fatteh cups with chickpeas, beef, shrimp, yogurt sauce, and toppings.
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Mini Fatteh cups

Mini Fatteh cups are a modern twist on traditional Fatteh and are perfect for Ramadan. They allow you to get creative by making different varieties at the same time. For example, you can prepare 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, customizable element to a classic dish!
Course Appetizer
Cuisine Middle Eastern
Keyword fatteh, mini fatteh cups
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 people

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.