Shami Chicken Fattah
By Fayza Riad • February 16, 2017
An inherited original recipe from my Syrian/Lebanese in-laws. It is super easy, and can be served at room temperature. It will save you the on-the-day hassle if prepared in advance and assembled right before serving.
- 1/2 kg yoghurt - زبادي
- 5 garlic cloves (minced) - فصوص ثوم
- salt and pepper - ملح و فلفل
- 1 tablespoon tahini - طحينة
- 5 shamy bread (opened and cut evenly in squares) - خبز شامي
- 1 chicken (boiled and cut into bite-size pieces) - دجاج
- 1 handful almonds - لوز
- 1 handful pine nuts - صنوبر
- 1 cup vegetable oil (for frying) - زيت نباتي
Step by step
- For the yoghurt topping, mix yoghurt with tahini, minced garlic, salt and pepper. Set aside.
- Fry bread squares in hot oil until golden and drain on kitchen paper.
- Pour the nuts as a single layer in a small pan and place on medium/low heat. Shake the pan frequently until nuts are toasted and golden (about 3- 4 minutes). Set aside.
- To serve, add a layer of fried bread on the bottom of the serving dish followed by a layer of boiled chicken pieces. Finally, pour the yogurt to cover. Sprinkle almonds and pine nuts on top and serve immediately.
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