Chicken Fatteh

Fatteh is a Middle Eastern dish, made from fresh/stale or toasted Khubz (Arabic Flatbread) , with common added ingredients being yoghurt, chickpeas, olive oil/butter and toasted/fried pine nuts.

There are many variations, and traditionally enjoyed at breakfast or as a Light main meal. A dish that I had fallen in love with, from the 1st time I travelled to the middle east, which seems like eons ago now.  This made for a perfect meal recently, when we had been having heatwave conditions in South Africa.  Nourishing, wholesome, and satisfying, this Fatteh is a must try.

A little more about Fatteh, Each middle eastern country have their own take on fatteh, and added ingredients can be cooked chicken, cooked minced lamb/steak or vegetarian options like Eggplant or other Sautéd/roasted vegetables.

Just as the dish can make use of stale Flatbread, I too turned this dish into a further #wantnotwastenot kind of meal.  Here I used leftover Pulled Roast Chicken, but you can use any other cooked chicken of choice. I do have a sumac and za’taar chicken recipe shared on my blog previously, if you want to give that a try.   Za’ataar and Sumac Chicken

Now Here is how I went about making my version of this delicious Chicken Fatteh

Step by Step collage – Chicken Fatteh

Come, Let’s Make Fatteh 

Love Marriam

Chicken Fatteh

  • Servings: 3-4
  • Difficulty: easy
  • Print

Author: Foodeva Marsay


Step 1…

Yoghurt Tahini Sauce
2 cups Plain Yoghurt (or Greek yoghurt)

1/2 Cup Tahini Paste

1 teaspoon Garlic Paste

1/4 cup lemon juice

2-3 Tablespoon Olive Oil

Salt and Pepper to season

Water to thin out sauce

~ Whisk all ingredients together,  add water to thin out sauce, should be just pourable.
Step 2….

~ Cut up 3 Pita Breads into bite size pieces, or wedges.

~ Fry in shallow oil, until crispy and drain well on kitchen paper towels. *you may also brush with oil and bake in moderate oven until crisp. Careful not to burn or brown pita too much.
Step 3….

Lightly Spiced Chickpeas

1 can Chickpeas,  rinsed and drained

1 Tablespoon Ghee/Butter

1/4 teaspoon Turmeric Powder

1/4 teaspoon Cumin Powder

1/4 teaspoon Chillie flakes/or chillie powder

Good sprinkle of Smoked paprika

Season to taste with salt.

.~ Melt ghee/butter, add the spices and follow with the drained chickpeas.

~ Stir well until spice is coated onto chickpeas and it’s nicely warmed through.

~ Keep aside for plating.
Step 4…

Prepare Your chicken, here I used leftover roast chicken,  that I shredded.

You need about 1 Cup cooked Chicken
Step 5…

Fry a few tablespoon of Pine Nut kernels and Flaked Almonds in a little ghee/butter.

Or you could dry toast them in a pan until lightly browned. Use according to preference.
Step 6…

Ready to assemble the Chicken Fatteh

~ In a deep enough dish, Start by adding the fried or toasted pitas. Reserve a few to garnish on top.

~ Drizzle in a good squeeze of fresh lemon juice over the pitas.

~ Spread on the lightly spiced chickpeas,  reserve a few to garnish on top.

~ Add the Pulled Roast Chicken,  or any other meat or vegetable ingredient you want.

~ Top on the prepared Yoghurt and Tahini Sauce.

~ Scatter the reserved pita and chickpeas on top

~ Now add a good sprinkle of Sumac and Za’taar

~ Garnish with freshly chopped Parsley/Mint

~ Scatter on the toasted/fried pine nuts and almonds.

~ Finish off with a generous drizzle of olive oil, and you are ready to serve.

*if available, Scatter on Pomegranate arils as well*
*kindly share as posted, @foodeva_marsay,*

Find my Short TikTok Video here …

Chicken Fatteh is Served …

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