Msakhan Fatteh

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Msakhan is a dish of flatbread topped with slow- cooked onions with sumac and shredded cooked chicken.

Fatteh is a common method of cooking in the Middle East where crunchy pieces of bread are topped with various meats, beans ,vegetables and yogurt.

This recipe uses the classic msakhan components and build them into a Fatteh to yield layers of flavor, love and heritage!

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Msakhan Fatteh

Yield: 4

Author: Fida Milki

Ingredients

• 2 pita breads cut into small squares

For the yogurt sauce:

• 2 cups greek yogurt
• Juice of 1 lemon
• 2 tbsp tahini sauce
• 1 garlic clove minced
• Salt to taste

For the chicken and onions:

• 4 boneless skinless chicken breasts
• 1 bay leaf
• 1 cinnamon stick
• 3 allspice berries
• 1 tbsp sea salt
• 3 tbsp olive oil
• 2 large onions sliced into half moons
• 3 tbsp sumac
• 1 tsp allspice
• 6 tbsp pine nuts and almonds toasted

Instructions

Get started

1. Preheat the oven to 350 degrees F (180 C).
2. Arrange the pita bread squares on a baking sheet and cook until crisp and golden, about 15 minutes.
3. Remove and set aside.

Make the yogurt sauce.

1. Mix all the ingredients in a bowl until well combined.
2. Place in the fridge till it’s time to use.

Prepare the chicken and onions

1. Place the chicken breasts in a large saucepan.
2. Add the bay leaf, cinnamon stick, allspice berries and 1 tbsp salt. Cover with water and bring to a boil. Remove the foam that forms on the surface, lower the heat, cover and let cook for 40 minutes until tender.
3. Remove from the heat and set aside.
4. Once cooled, pull the chicken into very thin shreds.
5. Meanwhile, in a large pan, heat the olive oil then add the onions and one tablespoon of salt.
6. Cook stirring occasionally until the onions have softened and cooked completely about 30 to 40 minutes.
7. Toward the end, add in 2 tablespoons of the sumac and the 1 tsp allspice. Stir to incorporate.
8. When the onions are fully cooked, add the shredded chicken, the remaining 1 tablespoon sumac and 1 teaspoon salt and cook stirring regularly for another 5 minutes to meld the flavors.
9. Add the pine nuts and toss to mix through.

Bring it all together

1. To assemble, place the chicken and onion mixture in the bottom of a large serving platter.
2. Pour the yogurt sauce evenly on top smoothing it out with a spoon if necessary.
3. Sprinkle with the toasted pine nuts, some parsley, sumac and a drizzle of olive oil. Scatter the toasted bread all around the platter.
4. Serve immediately and enjoy.