A modern twist on the Palestinian musakhan.
Ingredients
- 2 thin pita bread ripped by hand and oven roasted
- 2 chicken breast boiled and shredded
- 2 medium onions, chopped
- 3-4 tbs olive oil
- 1/2 tsp salt
- 1 1/2 tsp cumin, ground
- 1 tsp coriander, ground
- 1/4 tsp black pepper
- 1/2 tsp anise or fennel, ground
- 2-3 tbs sumac
- Juice from half a lemon
- 2 tbs broth or water
Yogurt sauce
- 2 cloves garlic, minced
- 2 cups middle eastern yogurt
- 1/2 cup tahini
- 1/2 cup lemon juice
- Salt to taste
- Toppings:
- Pomegranate
- Fried almonds
- Parsley
- Pomegranate molasses
Instructions
- Drizzle the pita bread with olive oil and bake in a 300F oven until golden and toasted. Keep an eye as they toast quickly.
- In a hot skillet add sweat the onion for 30 seconds then add about 3 tbs olive oil and spices cook until soft, add the chicken then 2-3 tablespoons of sumac depending on how much you like add 1/2 cup of lemon juice and a bit of water cook together until heated through.
- Make the yogurt sauce by whisking all the ingredients together.
- Fatteh is best served immediately once assembled.
- First layer is toasted pita then chicken followed by yogurt sauce then top with extra pita, pomegranate, fried almonds and parsley.
- Drizzle with pomegranate molasses and enjoy.
Notes
- Depending on the size of the chicken breast (mine made a lot) I used half of the chicken and the rest I wrapped into musakhan rolls.