Toast the Lebanese bread on a griddle or similar device until crisp.
Break the bread into pieces slightly smaller than the size of crackers, then place them in a dish.
Prepare the yoghurt sauce: Combine grated garlic and cooked garbanzo beans with the yoghurt, season with salt and pepper, and mix.
Melt butter in a frying pan, and sauté the pinenuts. Agitate the pan to prevent burning. Turn off the heat once they brown.
Pour the yoghurt sauce over the plate from Step 2, then sprinkle on the pinenuts and serve.
Note 1: The ingredients are approximate. There's no need to measure them. I recommend adjusting the amounts to taste.
Note 2: I forgot to add the pinenuts to the Fatteh in the photo. I'll update the photo in the future.
Story Behind this Recipe
I learned this recipe from a Lebanese friend.
It won't qualify as a vegetarian dish anymore, but this is also tasty with lamb or chicken. To prepare it with meat, finely chop the meat into bite-sized pieces, then sauté in a frying pan, season with salt and pepper, then place it on the plate in Step 2, then cover it with the yoghurt sauce and pinenuts.