Name: Egyptian Spiced Mushroom Fatteh Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Egyptian
Ingredients: ¼ cup pine nuts, toasted; ¼ tsp chili flakes (optional); ½ tsp ground cinnamon; 1 large onion, finely chopped; 1 small garlic clove, minced; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp sweet paprika; 2 medium tomatoes, diced (or 1 cup canned crushed tomatoes); 2 tbsp lemon juice; 2 tbsp tomato paste; 3 cloves garlic, minced; 3 tbsp olive oil; 3 tbsp tahini; 4 pita breads, cut into triangles; 500 g (2 cups) plain full-fat yogurt; 600 g (1.3 lb) cremini or button mushrooms, sliced; Extra virgin olive oil for drizzling; Fresh parsley and/or mint, chopped; Salt & black pepper to taste; Salt to taste

This vibrant Egyptian Spiced Mushroom Fatteh layers crispy toasted pita chips with warm, spiced sautéed mushrooms in a rich tomato-garlic sauce, topped with creamy yogurt-tahini sauce, toasted pine nuts, and fresh herbs. A comforting vegetarian dish full of texture, bold Middle Eastern flavors, and satisfying crunch.

Why You’ll Love This Recipe

Egyptian Mushroom Fatteh is pure comfort food magic! The contrast of crispy toasted pita chips, tender spiced mushrooms in a fragrant tomato-garlic sauce, cool creamy yogurt-tahini topping, and crunchy toasted pine nuts creates an explosion of textures and flavors in every bite. It’s completely vegetarian, packed with protein from chickpeas (optional) and yogurt, and feels both hearty and light at the same time. The warm spices—cumin, coriander, paprika—give it that authentic Egyptian depth, while the fresh herbs and lemon brighten everything up. It’s surprisingly quick to prepare, budget-friendly, and perfect for weeknight dinners, meatless Mondays, or when you want something different and delicious. Once you try this dish, it will become one of your favorite ways to enjoy mushrooms!

Recipe Tips and Tricks

Toast the pita chips until golden and very crisp—they should stay crunchy even under the warm sauce.
Don’t overcook the mushrooms—they should be tender but still have a nice bite.
Make the yogurt-tahini sauce ahead—it thickens slightly and tastes even better after resting.
Warm the tomato sauce gently so it doesn’t curdle the yogurt when assembled.
Toast pine nuts in a dry pan over medium-low heat—watch closely as they burn quickly.
Assemble just before serving so the pita stays crispy.

Yield: 4 Servings

Egyptian Spiced Mushroom Fatteh Recipe

Crispy pita, spiced mushrooms in tomato sauce, creamy tahini-yogurt topping—Egyptian fatteh perfection!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

¼ cup pine nuts, toasted
¼ tsp chili flakes (optional)
½ tsp ground cinnamon
1 large onion, finely chopped
1 small garlic clove, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp sweet paprika
2 medium tomatoes, diced (or 1 cup canned crushed tomatoes)
2 tbsp lemon juice
2 tbsp tomato paste
3 cloves garlic, minced
3 tbsp olive oil
3 tbsp tahini
4 pita breads, cut into triangles
500 g (2 cups) plain full-fat yogurt
600 g (1.3 lb) cremini or button mushrooms, sliced
Extra virgin olive oil for drizzling
Fresh parsley and/or mint, chopped
Salt & black pepper to taste
Salt to taste

Instructions

Toast the pita! Preheat oven to 180°C (350°F). Cut pita breads into triangles, place on a baking sheet, and bake 8–10 minutes until golden and crispy. Set aside.
Make the yogurt-tahini sauce! In a bowl, whisk together yogurt, tahini, lemon juice, minced garlic, and a pinch of salt until smooth and creamy. Refrigerate until ready to use.
Sauté the onions! Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 5–6 minutes until soft and golden.
Add garlic & spices! Stir in minced garlic, cumin, coriander, paprika, cinnamon, and chili flakes (if using). Cook 1 minute until fragrant.
Build the tomato base! Add tomato paste and cook 1–2 minutes, then stir in diced tomatoes. Season with salt and pepper and simmer 5 minutes until thickened.
Cook the mushrooms! Add sliced mushrooms to the skillet. Cook 8–10 minutes, stirring occasionally, until mushrooms are tender and the sauce is rich and fragrant.
Taste & adjust! Taste the mushroom mixture—add more salt, pepper, or a squeeze of lemon if needed for brightness.
Assemble the base! Arrange the crispy toasted pita triangles in a large shallow serving dish or individual plates.
Layer the goodness! Spoon the warm spiced mushroom-tomato mixture generously over the toasted pita.
Finish & serve! Drizzle with the creamy yogurt-tahini sauce, sprinkle toasted pine nuts and fresh chopped parsley/mint, and finish with a drizzle of extra virgin olive oil. Serve immediately and enjoy every crunchy, creamy, spiced bite!

Notes

This dish is naturally vegetarian and can easily be made vegan with plant-based yogurt.
For extra crunch, reserve some toasted pita to sprinkle on top right before serving.
Best served warm—the contrast of hot mushrooms and cool yogurt is magical!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 594Total Fat 32gSaturated Fat 5gUnsaturated Fat 27gCholesterol 7mgSodium 421mgCarbohydrates 65gFiber 9gSugar 18gProtein 21g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Cremini (brown) or button mushrooms work best—they stay meaty and absorb the spices beautifully.
Pita bread: Day-old or fresh pita—cut into triangles and toasted until golden and crunchy.
Tomatoes & tomato paste: Create the rich, tangy sauce base—use ripe fresh tomatoes or good-quality canned.
Yogurt & tahini: Full-fat plain yogurt for creaminess; tahini adds nutty depth to the topping.
Spices (cumin, coriander, paprika): Warm, aromatic Egyptian flavor profile—freshly ground is ideal.
Pine nuts: Toasted for crunch and nutty richness—essential garnish.

Variations and Substitutions

Add protein: Stir in cooked chickpeas, lentils, or ground beef/lamb for a non-vegetarian version.
Spicier fatteh: Add chili flakes, harissa, or fresh green chilies to the tomato sauce.
Different mushrooms: Try oyster, shiitake, or portobello for varied texture.
Gluten-free: Use gluten-free pita or serve over roasted vegetables instead.
Creamier topping: Add a splash of olive oil or extra tahini to the yogurt sauce.
Extra veggies: Add sautéed bell peppers, zucchini, or eggplant to the mushroom layer.
Vegan version: Use plant-based yogurt and skip or replace pine nuts if desired.

Storage Options

Store components separately: toasted pita in an airtight container at room temperature (up to 2 days), mushroom-tomato sauce and yogurt-tahini sauce in the refrigerator (up to 3–4 days). Reheat sauce gently before assembling. Not recommended to store assembled fatteh (pita becomes soggy).