Democracy Dies in Darknessclock1 hour 15 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Reem Kassis

Fatteh is a twist on the traditional Palestinian dish of musakhan, a peasant food usually featuring flatbread, topped with sauteed onions, sumac and roast chicken. Cookbook author Reem Kassis’s modern fatteh calls for broken toasted bread topped with a mixture of onion and shredded chicken. It then gets spoonfuls of a cooling garlic-yogurt sauce for a balanced mix of flavors and textures. The dish can be served as a main meal, a snack or as part of a spread. The recipe calls for poaching the chicken, but feel free to use leftover meat from a rotisserie or roasted bird.

If you do not have access to the thin large Lebanese pita bread, any pita bread will work. When buying sumac, look for a product that doesn’t contain salt.

Note: Toast the pine nuts in a small, dry skillet over medium-low heat for several minutes until fragrant and lightly browned, shaking the pan occasionally to avoid scorching.

Make ahead: The pita can be toasted up to 3 days in advance, cooled completely and stored in an airtight container at room temperature.

Where to buy: Sumac is available at well-stocked supermarkets and online.

Storage: Refrigerate the yogurt and meat separately for up to 4 days.

From cookbook author Reem Kassis.

Correction: An earlier version of this recipe incorrectly called for 1 cinnamon stick. The recipe only uses ground cinnamon.

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Ingredients

measuring cup

Servings: 4-8

For the chicken and onions

For the yogurt sauce

For the garnishes (optional and can use any combination of the below)

Directions

Time Icon Total: 1 hour 15 mins

  • Step 1

    Cook the chicken and onions: Position a rack in the middle of the oven and preheat to 350 degrees.

  • Step 2

    In a large skillet over medium-low heat, combine the olive oil, onions and 1 teaspoon of the salt and cook, stirring occasionally, until the onions soften considerably but do not brown or caramelize, 30 to 40 minutes.

  • Step 3

    Meanwhile, in a large saucepan over medium heat, combine the chicken, 1 teaspoon of the salt, the bay leaf, allspice berries and enough water to cover. Bring to a bare simmer, then reduce the heat to low and cook until the chicken registers 165 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the heat, then drain and rinse the chicken. Transfer to a bowl, cover and set aside until cool enough to handle, then shred the chicken using your hands or two forks.

  • Step 4

    Arrange the pita squares on a large, rimmed baking sheet, transfer to the oven and toast for about 15 minutes, or until dry and crisp and starting to darken, stirring occasionally. (If using store-bought pita chips, skip this step.)

  • Step 5

    When the onions have softened, add the shredded chicken, sumac, cumin, pepper and cinnamon and stir to incorporate. Continue to cook, stirring frequently, until the flavors meld, 3 to 5 minutes. Taste, and season with the remaining 1 teaspoon of salt, if desired. Add the pine nuts, and toss or stir to combine.

  • Step 6

    Make the yogurt sauce: While the onions and chicken cook, in a large bowl, whisk together the yogurt, lemon juice, tahini, garlic and salt until fully combined. Set aside until ready to assemble.

  • Step 7

    Assemble the dish: Place the toasted pita on the bottom of a large, rimmed serving platter and top with the chicken-and-onion mixture. Evenly spoon the yogurt sauce over, smoothing it out if necessary. Sprinkle with your chosen combination of garnishes and a drizzle of olive oil, and serve.

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    Nutritional Facts

    Per serving (1/2 cup pita, 3/4 cup chicken and 1/2 cup yogurt), based on 8

    • Calories

      412

    • Fat

      25 g

    • Saturated Fat

      5 g

    • Carbohydrates

      22 g

    • Sodium

      1055 mg

    • Cholesterol

      56 mg

    • Protein

      26 g

    • Fiber

      1 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author Reem Kassis.

    Tested by Jim Webster. .

    Published June 23, 2023

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