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
Come, Let’s Make Fatteh
Author: Foodeva Marsay
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.
~ 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.
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.
Prepare Your chicken, here I used leftover roast chicken, that I shredded.
You need about 1 Cup cooked Chicken
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.
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, www.marriamsayed.com*
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