Fattet Koosa is a light, refreshing Middle Eastern dish that celebrates one of the season’s freshest vegetables. Layers of crispy fried pita bread, tender golden squash, warmly spiced ground meat, and a creamy, tangy yogurt sauce come together to create the perfect balance of flavors and textures. Finished with toasted pine nuts, a sprinkle of sumac, and fresh mint, it’s a beautiful, satisfying meal that’s perfect for warm-weather days.
You can easily make it vegetarian by leaving out the meat. For the best texture and flavor, assemble just before serving and enjoy the same day, while the pita is still crisp and the squash is freshly fried.
Ingredients
For the fatteh
- 2 very thin pita breads, cut into small squares
- 4 small white squash (koosa)
- 10–12 oz ground beef or lamb
- 1 cup chopped onion
- 1 tbsp oil
- ¼ tsp ground cinnamon
- ¼ tsp ground black pepper
- Salt, to taste
- Neutral oil, for frying
Laban (Yogurt Sauce)
- 1½ cups plain yogurt
- 1 tsp tahini
- 2–3 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp dried mint
- 2 tbsp water
- Salt, to taste
Toppings
- Fried pine nuts
- Sumac
- Fresh mint
- Radishes, thinly sliced
Instructions
1. Prepare the squash
Thinly slice the squash using a mandoline for even slices, or carefully slice by hand with a knife. Arrange the slices on paper towels and sprinkle lightly with salt to help draw out excess moisture. Let them sit while you prepare the other ingredients, then pat them thoroughly dry before frying.
2. Cook the meat
Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and sauté until softened. Add the ground beef or lamb, breaking it apart as it cooks. Stir in the cinnamon and black pepper, keeping the seasoning simple to let the other flavors shine. Once the meat begins to brown, season with salt to taste. Cover and cook over low heat until the meat is fully cooked and the juices have evaporated.
3. Make the yogurt sauce
In a bowl, combine the yogurt, tahini, minced garlic, dried mint, water, and salt. Gradually add the lemon juice, tasting as you go until the sauce reaches your preferred level of tanginess. Stir until smooth and creamy. The sauce should be thick enough to coat the layers without becoming runny.
4. Fry the pita bread
Heat neutral oil in a frying pan over medium heat. Fry the pita squares in batches until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Fry the squash
In the same pan, fry the squash in batches, being careful not to overcrowd the pan. Cook until tender and lightly golden. Transfer to paper towels to drain any excess oil.
6. Assemble the fatteh
Just before serving, spread the crispy pita squares across the bottom of a serving platter. Add a light layer of the cooked meat, followed by the creamy yogurt sauce. Spoon the remaining meat over the yogurt and sprinkle with some of the fried pine nuts.
Arrange the fried squash on top, then finish with more pine nuts, a generous sprinkle of sumac, fresh mint leaves, and sliced radishes.
Serve immediately and enjoy every delicious layer!
A little tip: Keep the fried pita, squash, meat, and yogurt sauce separate until you’re ready to assemble. This helps preserve the contrast between the crispy pita, tender squash, and cool, creamy yogurt.