Crispy Fatira with Spiced Lentils
Shattered Ethiopian pastry layered with warm, garlicky red lentils and aromatic spices. Ready in under 20 minutes — crispy, savory, and built for sharing.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 16g
Ingredients
- 1 cup red lentils, rinsed
- 2 cups vegetable broth
- 4 sheets phyllo dough (or thin flatbread)
- 5 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1.5 tsp berbere spice blend
Instructions
- 1
Bring broth to a boil in a medium saucepan. Add lentils and cook, stirring occasionally, until soft and breaking apart, about 12 minutes.
- 2
Stir minced garlic and berbere into lentils. Cook until fragrant, about 1 minute. Season with salt and pepper. Remove from heat.
- 3
Heat 2 tbsp olive oil in a 10-inch skillet over medium-high until shimmering. Lay one phyllo sheet flat; brush lightly with oil.
- 4
Layer remaining phyllo sheets, brushing each with oil. Cook until bottom is golden brown and crisp, 3–4 minutes without stirring.
- 5
Flip the phyllo cake in pieces (it will shatter — that's correct). Cook the other side until crispy, 2–3 minutes.
- 6
Crumble crispy phyllo onto a plate. Spoon warm lentil mixture on top. Serve immediately with extra oil drizzled over.
Tools you’ll need
- medium saucepan
- 10-inch skillet
- wooden spoon
- pastry brush
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