Shami Chicken Fattah

By Fayza Riad • February 16, 2017

4 servings
30 min
Shami Chicken Fattah

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

  1. For the yoghurt topping, mix yoghurt with tahini, minced garlic, salt and pepper. Set aside.
  2. Fry bread squares in hot oil until golden and drain on kitchen paper.
  3. 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.
  4. 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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