Breakfast
Lebanese Fatteh
45 minServes 4Nutri-Score C€€
C
45 min
45 minLebanese Fatteh
what you need
Ingredients
pita bread (cut into cubes)Bakery300 g
salt (for the bread, the chicken water and the yogurt sauce)Spices8 g
chicken (boiled in salted water until tender)Meat500 g
yogurt (plain, of your choice)Dairy500 g- tahiniPantry60 g
garlic (grated)Produce2 pieces
water (splash, for the yogurt sauce)Other60 ml
pine nuts (toasted)Nuts & seeds50 g
olive oil (for the hot topping)Pantry40 ml
per serving
Nutrition
519kcal
- Carbs
- 44 g
- Proteins
- 33 g
- Fat
- 24 g
what you’ll use
Tools
Oven
Baking tray
Saucepan
Mixing bowl
Frying pan
step by step
Method
- Step 1
Toast the pita
- Cut the pita bread into cubes and season with salt.
- Spread on a baking tray and toast in the oven until crunchy.
- Step 2
Boil the chicken
- Boil the chicken in salted water until nice and soft.
- Drain, keeping the chicken warm.
- Step 3
Make the creamy sauce
- Mix the yogurt with the tahini, salt, grated garlic and a splash of water until smooth.
- Step 4
Toast the pine nuts
- Heat the olive oil and toast the pine nuts until piping hot and golden.
- Step 5
Assemble the layers
- Layer the toasted pita bread in a dish.
- Add the boiled chicken on top.
- Spoon over the creamy yogurt sauce.
- Finish with the hot toasted pine nuts and olive oil.
most cooked first