Spiced Jackfruit Fatteh

Spiced Jackfruit Fatteh

Originating from Syria, this gorgeous dish is a riot of flavours and colours. This take consists of toasted pitta bread nachos topped with smoky spiced jackfruit, a drizzle of creamy tahini sauce and a sprinkling of toasted pine nuts, pomegranate seeds and fresh parsley.

Serves 2


For the pitta nachos:

  • 4 pitta bread, gluten-free if desired
  • 30ml (1 fl oz) olive oil

For the smoky spiced jackfruit:

  • 2 tbsp olive oil
  • 2 tins jackfruit, rinsed and trimmed (300g/10.5oz drained weight)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne
  • 1 tbsp tamari

For the creamy tahini sauce:

  • 125g (4.4 oz) plain coconut yoghurt
  • 2 tbsp fresh parsley, roughly chopped
  • 80g (2.8 oz) pomegranate seeds
  • Muhammara red pepper dip


  1. Preheat the oven to 180°C/355°F/Gas 4
  2. Start off by making the pitta nachos. 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).
  3. Brush the pitta nachos with olive oil and lightly season with salt and pepper
  4. Bake for 7-10 minutes until crisp. Keep an eye on them as the thinner nachos will be ready sooner than the thicker ones.
  5. Add all of the ingredients for the smoky spiced jackfruit to a non-stick frying pan and fry for 10 minutes whist you put together the other elements.
  6. To make the tahini sauce, add all the ingredients to a blender and blitz until smooth. Alternatively add to a bowl and stir vigorously until smooth.
  7. Add a layer of pitta nachos to two shallow bowls.
  8. 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.

Recipe by Tara, A Vegan Visit, aveganvisit.com, @aveganvisit