Fatteh - . Today I am sharing this Fatteh! A quick and easy dinner that is ready in under 25 minutes! Fatteh also Shâmiyât, is a class of Levantine dishes consisting of pieces of fresh, toasted, or stale flatbread covered with other ingredients. The fetté is known to be a very peculiar and ancient dish of the Egyptian and Southern Levant area, an area that comprises Damascus, Beirut, Jordan. In Arabic, the word "fatteh" literally means "crumbs." Lebanese Chicken Fatteh includes chickpeas, toasted pita bread (I toss it with some olive oil, thyme, salt and pepper), shredded. Fatteh is popular, in slightly different iterations, in Egypt, Jordan, Palestine, Lebanon, and Syria. In this episode of my cooking show, I show you how to make Fatteh, an ancient recipe that is still popular today in Lebanon!
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Fatteh is a Levantine specialty made by combining pieces of fresh, toasted, or stale There are two main varieties of fatteh - Levantine and Egyptian.
The Levantine version is traditionally topped with.
You can cook Fatteh with 10 Ingredients and 6 steps. See the following guide!
Ingredients for Fatteh:
- 1 Whole Chicken.
- 1 Pita Bread Large piece of Arabic.
- 4 Cups Yogurt.
- 5 Cloves Garlic.
- To Taste Salt.
- 1 Cup Chickpeas , cooked.
- Oil for frying.
- Water chicken reserved from.
- Cayenne Pepper.
- Mint Dried.
Previous Next Show Grid. 🎦 Fatteh. Fatteh is a Lebanese/Middle Eastern vegetarian dish. I recently stumbled upon this dish through my internet browsing. I looked up a few recipes and came up with the easiest meal ever!
Step by step how to cook Fatteh:
- Clean and boil the chicken until the meat is tender and comes easily off the bone. Set aside until it's cool enough to handle and then remove the meat from the bones and shred. Set aside..
- Smash garlic into a paste and combine with yogurt and a little salt. You'll have to taste it to make sure it's to your liking. Set aside..
- I usually make a ton of chickpeas in advance and then freeze in batches. For this dish I simply let them thaw and they're ready to be used. If you're using canned chickpeas, just be sure to rinse them well and remove any loose skins. Set aside..
- Slice the bread into squares or strips. Heat some oil in a large, skillet and shallow fry the bread strips until they're golden, then drain on paper towels. Set aside. Try not to eat them all...they're irresistable!.
- To assemble the dish, use a pyrex dish. First place the fried bread strips in first, followed by the chickpeas. Ladle in some of the water from boiling the chicken to moisten the bread a bit. Next add the shredded chicken. Finish by pouring the yogurt mixture on top..
- Garnish with cayenne pepper and mint. The dish needs to be eaten right away, so if you're preparing ahead, do everything except the yogurt and pour the yogurt when you're ready to serve. No one likes soggy fatteh! As they say in Arabic...sahten!.
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