Roast pumpkin and fig fatteh with za’atar and whipped feta

Our Levantine-inspired roast pumpkin and fig fatteh recipe for autumn cooking and group feasts.
Roast pumpkin recipe fig fatteh with whipped feta

Za'tar roast pumpkin and fig fatteh with whipped feta

John Paul Urizar
1H 5M

Fatteh is a Levantine dish that features pieces of grilled, seasoned flatbread covered with other ingredients that vary according to region. In our roast pumpkin recipe, we pair za’atar roasted pumpkin with fresh figs to create a vibrant seasonal dinner dish that doubles as an excellent side plate as part of a larger Middle Eastern spread.


whipped feta


1.For whipped feta, blend feta, lemon juice and garlic in a food processor until very smooth. With motor running, add oil in a thin steady stream and process until emulsified; season to taste and refrigerate until ready to use.
2.Preheat oven to 220°C fan-forced. Line two large oven trays with baking paper. Place pumpkin wedges on one tray; drizzle with oil and sprinkle with 1 tbsp za’atar; season. Roast until just tender (30 minutes)
3.Meanwhile, place capsicum and onion on second tray; drizzle with 1 tbsp oil. Season to taste; roast until tender (20 minutes).
4.Lightly brush pita on both sides with olive oil and char-grill each side (1-2 minutes); tear into large pieces.
5.Spread whipped feta on a platter and top with vegetables, chickpeas, pine nuts, parsley, mint and figs; scatter with remaining za’atar and preserved lemon. Serve with charred pita.

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