In a large bowl, combine the yogurt, garlic, salt, and tahini. Mix well until smooth and set aside.

In a skillet, heat oil and fry the Lebanese flatbread (you can substitute with baguette if unavailable). Be careful not to burn the bread; it should be golden and fried in hot oil. For those who prefer not to fry, you can toast it in a non-stick pan.

In a deep serving dish, place the fried bread and break it into pieces. Pour the chickpeas over it with a little water so the bread absorbs the chickpea water.

Pour the yogurt mixture over the chickpeas, covering the entire surface.

In a hot skillet, toast the pine nuts with butter. You can substitute with sliced almonds.

Pour the hot toasted pine nuts over the fatteh and garnish as desired. I used pistachios.

I served it with olives, eggplant makdous, pickles, and bon appétit 😋👌 The recipe is available on the "Extra Benin" channel https://youtu.be/TAD2BAV163U