I am sure you have come across thousands of fattah recipes on the Internet but I promise you this recipe is different & totally worth a try!
What really makes this fattah so delicious is the sauce; unlike many other recipes that call for yoghurt only, this sauce is made of hummus & yoghurt; giving it a totally new taste. As if you are eating chicken & bread covered in light & delicious hummus; not just plain yoghurt.
It is so easy & fast to prepare; you can even prepare it a day or 2 ahead & just assemble it before serving. The next time you have people over for lunch, give this recipe a try; it is a REAL CROWD PLEASER.
BONUS: There is a lighter option for making the bread in the notes section below the recipe so whether you are a health freak or not, this recipe won’t deceive you.
CHICKEN HUMMUS FATTAH
Ingredients:
For the Chicken & Bread:
- 4 large loaves shami bread
- 1/2 kg chicken breast fillet shredded
- 1 large garlic clove minced
- 1/2 can boiled hummus, drained*
- 1/4 tsp paprika
- pinch cardamom powder حبهان
- 3 tbsp olive oil
- salt & pepper
- oil for deep frying*
For the Sauce:
- 8 packs yoghurt
- 2 tbsp tahini paste
- 1/2 can boiled hummus, drained*
- 3-4 tbsp water
- 2 garlic cloves minced
- small squeeze of lemon
- salt
For the Topping:
- 2 tbsp butter
- 1 tbsp olive oil
- 1/3 cup chopped peeled almonds لوز
- 1/3 cup pine nuts صنوبر
- 1/3 cup chopped parsley leaves بقدونس
Directions
- Bread: Cut the bread into small squares & deep fry in hot oil over high heat until golden. Place the bread on tissue paper to absorb the excess oil. Set aside to cool.
- Chicken Layer: Using a knife, roughly chop the hummus; don’t mash it; just break the whole pieces in half. Mix the hummus with the minced garlic clove. Set aside. Season the chicken with paprika, cardamom, salt & pepper. Heat a pan over high heat until hot, add 2 tbsp olive oil & cook the chicken until golden & cooked through. Take the chicken out of the pan & set aside. Reduce heat to medium low, add the hummus/garlic mixture & toss for 10 seconds (don’t burn the garlic). Return the chicken to the pan, toss with the hummus mixture. Turn off heat & set aside to cool.
- Sauce: In a food processor, process the hummus with 3-4 tbsp water until it becomes a smooth puree. Mix the hummus puree with the rest of the sauce ingredients. Season with salt to taste. Set aside.
- Assemble: Right before serving otherwise the bread will get soggy. Arrange the fried bread at the bottom of the dish, top with the chicken hummus mixture & cover with the yoghurt hummus sauce.
- Topping: Melt the butter & oil in a small pan over medium heat. Add the almonds, keep stirring until it starts taking a light golden color. Add the pine nuts & continue stirring until the nuts are golden. Turn off heat. Toss the parsley with the nuts/butter mixture & drizzle over the fattah. Serve immediately.
Notes:
- I use a 400 gm can of boiled hummus; I mix half the can with the chicken & puree the other half for the sauce.
- For a lighter version, bake the bread instead of frying it; toss the bread with olive oil until coated then arrange in a single layer on a baking tray & bake in a preheated oven at 180 for about 20 minutes tossing it once in the middle for even baking.
- Don’t leave the nuts in the pan for too long after turning off the heat otherwise they will burn from the heat of the pan.
- The recipe can be halved.
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