Photograph of the finished Fatteh

Middle East · Bánh mì sữa chua gà nướng hạt thông Fatteh

Fatteh

50 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.4 lb
  • Photograph of Pita bread Pita bread 6
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.6 lb
  • Photograph of Sesame sauce Sesame sauce 3.5 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Pine nuts Pine nuts 2.8 oz
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Baharat spice blend Baharat spice blend 0.4 oz
  • Photograph of Parsley Parsley 0.8 oz
  • Photograph of Lime Lime 2

Method

  1. 1 Marinate the chicken with yogurt, baharat, and garlic for 2 hours, then bake at 220 degrees for 22 minutes and shred.
  2. 2 Cut the pita bread into squares and bake for 8 minutes until crispy and firm like a cookie.
  3. 3 Beat the yogurt with sesame paste, crushed garlic, and lemon juice until it forms a thick, smooth sauce.
  4. 4 Toast the pine nuts in butter for 3 minutes until golden brown. Toast them in butter, not in a dry pan, to give them a rich, nutty flavor.
  5. 5 Place the crispy tortillas at the bottom, spread with yogurt sauce, then add the chicken and sprinkle with pine nuts. Eat immediately before the tortillas soften.

With an appliance

  • Air fryer 40 min

    Replace step 1: lightly spray oil onto the marinated chicken, use a 235°C steamer for 14 minutes and flip at minute 7; the pita bread from step 2 should be air-dried separately. The chicken cooks faster than in a conventional oven (8 minutes) and has a more defined crispy edge, but it must be arranged in a single layer in the basket.

Start cooking