By: Natalie Wiser-Orozco
@ The Devil Wears Parsley
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Two large baking sheets, a vegetable peeler, one medium pot, one large, shallow pot with a lid, and a large serving platter.
For The Roasted Pumpkin
1 Whole, Fresh Sugar Pumpkin, cubed into ½” pieces (about 4 cups)
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Paprika
1 Teaspoon Cinnamon
¼ Teaspoon Cardamom
½ Teaspoon Granulated Garlic
1 Teaspoon Sugar
For The Fattah
2 Cups Jasmine Rice
2 Tablespoons Vegan Butter
3 Cups Water
1½ Teaspoons Salt
2 Bay Leaves
5 Small Pita Breads Cut into 1” squares
24oz (1 Jar) Heka Saucery Egyptian Tomato Sauce
10 Fresh Mint Leaves
½ Cup Fresh Pomegranate Arils,
Preheat the oven to 400℉, and line a large baking sheet with parchment paper or a silpat. Place Heka Saucery's Egyptian Tomato Sauce in a medium pot over low heat, stirring occasionally, to slowly re-heat as we prepare the remaining components of the dish.
To process the fresh pumpkin, cut the stem off with a large knife, then cut the pumpkin in half lengthwise, from top to bottom. Scoop out the seeds, and cut the pumpkin into wedges about 1-2 inches thick. Using a vegetable peeler, peel the skin off, and then finish cubing the pumpkin into ½-1 inch pieces. Add to a medium bowl, along with all the spices, sugar, and olive oil, tossing to distribute everything evenly. Pour onto the baking sheet in a single layer, and roast for 20 minutes, tossing once after 10 minutes.
While the pumpkin is roasting, place the pita squares on a large, dry baking sheet. No need to line this baking sheet with anything as we are dry-toasting them. Toast for 7-10 minutes, checking after half the time has passed. Remove from the oven when the pita is very crisp and has a light golden color.
While the pumpkin and pita are in the oven, cook the rice. In a large pot, heat the 2 tablespoons of butter over medium heat. Add the rice and toast for 5-7 minutes, or until the rice becomes fragrant and is just beginning to show some slight golden color. Add in the salt, bay leaves, and water, stirring to combine. Bring to a boil, then reduce heat to low, cover, and cook for 13 minutes, or until there is no water remaining in the bottom of the pot, and the rice is light when fluffed with a fork. Remove bay leaves, and set aside.
To build, place the toasted pita squares evenly on the bottom of a large platter, and carefully top with the rice. Add 2 cups of Egyptian Tomato Sauce on top of the rice, and add the roasted pumpkin on top of that. Finish the dish by scattering torn mint leaves and pomegranate arils on top. Place remaining sauce in a bowl for extra at the table. Serve immediately for a family fall feast!
It’s common in Egyptian Fattah to top the dish with nuts, namely chestnuts, almonds, or pine nuts. Feel free to add one or all of them for an added crunch!
Besides spiced and roasted pumpkin, roasted or grilled tofu, Beyond Meat, or vegan chicken are also great toppers to Fattah.