Shrimp Fatteh: A Modern Summer Twist On A Levantine Classic Dish

posted on: Aug 9, 2026

By: Blanche Shaheen/Arab America Contributing Writer

There are certain dishes that aren’t elaborate or expensive, but they’re popular because they bring together simple ingredients in a way that feels comforting, generous, and deeply satisfying. Fatteh is one of those dishes. The word fatteh comes from the Arabic verb fatta, meaning “to crumble” or “break apart,” referring to the toasted or fried pieces of pita bread that form the foundation of the dish.

Fatteh has been enjoyed throughout the Middle East for centuries, with roots stretching across the Levant and Egypt. While every region has its own beloved variation, the defining characteristic remains the same: layers of toasted bread topped with warm ingredients and finished with a generous spoonful of yogurt.

Historically, fatteh was also a beautiful example of resourceful cooking. Rather than letting day-old bread go to waste, families transformed it into something extraordinary. What began as a practical way to use leftover pita evolved into one of the region’s most comforting and celebratory dishes.

You will find countless versions of fatteh throughout the Middle East. Some are made with chickpeas, others with roasted eggplant, chicken, lamb, or even beef. Many are served during Ramadan or at family gatherings, where the generous layers are meant to be shared around the table. This dish is also great for brunch, or a light summer supper.

Shrimp fatteh is a modern version of fatteh that is growing in popularity in Lebanon’s hottest cafes. Fatteh with shrimp might seem like an unusual combination at first glance, with crispy pita bread, creamy yogurt, tender vegetables, fragrant herbs, and warm shrimp all layered together in one bowl. But each forkful offers a different combination of addictive textures and flavors: cool and creamy yogurt, juicy shrimp, sweet caramelized zucchini, crunchy pita croutons, buttery pine nuts, and the bright citrusy tang of sumac. 

This version celebrates summer flavors. Instead of heavier meats, sweet shrimp become the star of the dish, paired with beautifully caramelized zucchini that practically melts into the yogurt. It’s lighter than many traditional versions while still delivering all the comforting flavors that make fatteh so irresistible. The shrimp cook in just a few minutes, making this an ideal weeknight dinner that’s elegant enough for entertaining.

Despite its impressive appearance, this is one of those recipes that comes together with very little effort. While the pita crisps in the oven, you can prepare the yogurt sauce. The zucchini and shrimp cook quickly in the same skillet, minimizing cleanup, and the final assembly is simply a matter of layering everything together. In about 40 minutes, you’ll have a meal that looks as though it came from a Beirut café. Better yet, most of the ingredients are pantry staples if you regularly cook Middle Eastern or Mediterranean food.

To see the technique click on my new video below:

Shrimp Fatteh with Zucchini

Crispy pita, caramelized zucchini, juicy shrimp, garlicky yogurt, toasted pine nuts & sumac

Serves: 2
Prep Time: 20 minutes
Cook Time: 20 minutes

For the Pita Croutons:

• 1 thick pita bread round, cut into bite-sized squares
• 1- 2 tablespoons olive oil
• ½ teaspoon garlic powder (optional)
• Pinch of salt

For the Shrimp

• 1/2 pound large shrimp, peeled and deveined
• 1 tablespoon butter
• Garlic powder to taste
• 1 teaspoon sweet paprika
• ½ teaspoon kosher salt

For the Zucchini

• 1 medium zucchini, cut into ½-inch half moons
• 1 tsp olivhttps://youtu.be/QA8g_nDEyRg?si=rnBf1mlsv-1an8ULe oil
• Garlic powder to taste
• Salt to taste

For the Yogurt Sauce

• 2/3 cups whole milk yogurt (Greek is too thick, unless you add water to it)
• 2 cloves garlic, finely minced
• 2 tbsp lemon juice
• ½ teaspoon kosher salt
• 1 tbsp extra virgin olive oil
• 1–2 tablespoons water (if needed to thin yogurt)

Garnishes

• ¼ cup chopped fresh parsley
• 2 tbsp toasted pine nuts
• 2 tablespoons chopped fresh mint
• 1–2 teaspoons sumac
• Extra virgin olive oil for drizzling

Instructions
Step 1: Crisp the Pita. Preheat your oven to 400 degrees. Toss the pita cubes with olive oil, garlic powder, and a pinch of salt. Spread onto a baking sheet and bake for about 8 minutes, tossing once, until deeply golden and crisp. Alternatively, fry the pita in olive oil until golden if you prefer a more traditional version.

• Step 2: Make the Yogurt Sauce In a bowl, whisk together the yogurt, garlic, lemon juice, and salt. If the yogurt is very thick, stir in a tablespoon or two of water until it reaches a smooth, spoonable consistency. Refrigerate until ready to serve.
• Step 3: Cook the Shrimp. In a skillet, heat the butter. Add the shrimp, and season with paprika, garlic powder, and salt to taste. Cook for about 2 minutes per side, just until pink and opaque. Set aside in a large bowl. 
• Step 4: Cook the Zucchini Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, garlic powder, and salt. Cook for about 6–8 minutes, until caramelized and tender. Transfer to a plate
• Step 5: Toast the Pine Nuts In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring constantly until lightly golden.Don’t walk away—they can burn quickly!
• Assemble Layer the ingredients while everything is still warm. Start with the caramelized zucchini and shrimp. Add the crispy pita croutons. Generously spoon over the garlicky yogurt. Finish with the toasted pine nuts, chopped parsley and mint, a generous sprinkle of sumac, and a drizzle of extra virgin olive oil. Serve immediately while the pita is still crisp.

Blanche Shaheen is an Emmy Award winning  journalist, host of the YouTube cooking show called Feast in the Middle East, and cookbook author. For more authentic and classical Middle Eastern recipes, you can purchase her cookbook, “Feast In the Middle East here: https://secure.mybookorders.com/mbo_index.php?isbn=9781545675113   For her cooking video tutorials, visit https://www.youtube.com/user/blanchetv   Her recipes can also be found at https://feastinthemiddleeast.wordpress.com/

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