Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, fatteh. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Fatteh is popular, in slightly different iterations, in Egypt, Jordan, Palestine, Lebanon, and Syria. In this episode of my cooking show, I show you how to make Fatteh, an ancient recipe that is still popular today in Lebanon! If you like what you see.
Fatteh is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Fatteh is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook fatteh using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Fatteh:
- Make ready 1 Whole Chicken
- Prepare 1 Pita Bread Large piece of Arabic
- Take 4 Cups Yogurt
- Prepare 5 Cloves Garlic
- Get To Taste Salt
- Prepare 1 Cup Chickpeas , cooked
- Make ready Oil for frying
- Prepare Water chicken reserved from
- Get Cayenne Pepper
- Prepare Mint Dried
The Levantine version is traditionally topped with. Nigella's Beef and aubergine fatteh is a richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef. Fatteh hummos - chickpeas, yogurt and pita. Fatteh, a wholesome levantine dish, varies from one country to other; could be vegetarian or featuring meat, but the main ingredients are chickpeas, yogurt.
Instructions to make Fatteh:
- Clean and boil the chicken until the meat is tender and comes easily off the bone. Set aside until it's cool enough to handle and then remove the meat from the bones and shred. Set aside.
- Smash garlic into a paste and combine with yogurt and a little salt. You'll have to taste it to make sure it's to your liking. Set aside.
- I usually make a ton of chickpeas in advance and then freeze in batches. For this dish I simply let them thaw and they're ready to be used. If you're using canned chickpeas, just be sure to rinse them well and remove any loose skins. Set aside.
- Slice the bread into squares or strips. Heat some oil in a large, skillet and shallow fry the bread strips until they're golden, then drain on paper towels. Set aside. Try not to eat them all…they're irresistable!
- To assemble the dish, use a pyrex dish. First place the fried bread strips in first, followed by the chickpeas. Ladle in some of the water from boiling the chicken to moisten the bread a bit. Next add the shredded chicken. Finish by pouring the yogurt mixture on top.
- Garnish with cayenne pepper and mint. The dish needs to be eaten right away, so if you're preparing ahead, do everything except the yogurt and pour the yogurt when you're ready to serve. No one likes soggy fatteh! As they say in Arabic…sahten!
Fatteh is a popular Middle Eastern dish made with stale bread and accompanied by a host of hearty ingredients. Serve it for brunch, with eggs, or as a vegetarian main course with cooked seasonal. Fried crunchy pita bread is topped with warm chickpeas and creamy yogurt for an irresistible Lebanese classic dish known as Chickpea Fatte (Fatteh). Taste of Beirut Shot on location in the Chouf Mountains of Lebanon. Stay tuned for the fifth episode, coming soon!
So that’s going to wrap this up for this exceptional food fatteh recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
