Fatteh

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.