Musakhan Fatteh is a delightful and unique twist on the traditional Middle Eastern dish, combining the bold flavors of Musakhan with the satisfying layers of Fatteh. Inspired by Palestinian cuisine, this dish features juicy, sumac-spiced chicken, caramelized onions, and crispy pita bread, all topped with a creamy garlic yogurt sauce and crunchy toasted nuts. Perfect for gatherings or special occasions.
Musakhan Fatteh is a flavorful and hearty meal that beautifully blends rich textures and tangy spices. Whether served for iftar during Ramadan or as a comforting weeknight dinner, it’s a dish that will leave everyone asking for seconds!
what is fatteh?
Fatteh is a beloved Middle Eastern dish with many delicious variations, each offering a unique combination of flavors and textures. From classic chickpea fatteh to meaty lamb fatteh and even eggplant fatteh, this dish is incredibly versatile. While the ingredients may vary, one thing remains the same: the comforting layers of crispy bread, creamy yogurt sauce, and flavorful toppings that make every bite irresistible.
During Ramadan, fatteh becomes even more special. Its rich flavors and hearty ingredients provide the perfect balance of protein, carbs, and healthy fats, making it an ideal dish for iftar after a long day of fasting. The combination of warm, spiced fillings and cool, garlicky yogurt creates a satisfying and refreshing meal that brings families together around the table.
Musakhan fatteh Ingredients
Pita Bread – This forms the crispy base of the fatteh, adding a delicious crunch that soaks up the flavorful toppings.
Sumac – A tangy, deep-red spice that gives the dish its signature citrusy flavor, enhancing both the bread and the chicken.
Olive Oil – Used for roasting the bread, sautéing the onions, and toasting the nuts, it adds richness and depth to every layer.
Cooked Chickpeas – Soft and hearty, chickpeas provide protein and a creamy contrast to the crispy bread.
chicken Musakhan
Chicken Breast – Tender and shredded, the chicken absorbs the sumac and pomegranate molasses, making it flavorful and juicy.
Sumac – A tangy, deep-red spice that gives the dish its signature citrusy flavor, enhancing both the bread and the chicken.
Olive Oil – Used for roasting the bread, sautéing the onions, and toasting the nuts, it adds richness and depth to every layer.
Onion – Caramelized with olive oil and spices, the onion adds a hint of sweetness and richness to the chicken mixture.
Salt & Black Pepper – These simple seasonings enhance the overall taste, bringing balance to the dish.
Pomegranate Molasses – A thick, tangy-sweet syrup that adds depth and a slight tartness to the chicken.
yogurt sauce
Yogurt – Creamy and cooling, the yogurt sauce ties all the ingredients together with its rich and tangy flavor.
Tahini – A nutty, smooth sesame paste that adds a subtle richness to the yogurt sauce.
Dried Mint – A refreshing herb that enhances the yogurt sauce with a bright, slightly earthy taste.
Lemon Juice – A splash of citrus that adds freshness and a bit of acidity to the sauce.
Minced Garlic – Strong and aromatic, garlic deepens the flavor of the yogurt sauce.
Cold Water – Helps thin out the yogurt sauce for the perfect consistency.
Salt & Black Pepper – These simple seasonings enhance the overall taste, bringing balance to the dish.
Topping
Pomegranate Seeds – Juicy and sweet, they add bursts of freshness and color to the final dish.
Chopped Parsley – A fresh, vibrant garnish that enhances the overall flavor and presentation.
Toasted Nuts – Golden and crunchy, toasted nuts bring warmth and texture, making every bite more satisfying.
How to make Musakhan fatteh
1. Cook the Chicken – Boil, shred, then sauté with onions, sumac, salt, black pepper, and pomegranate molasses. Add broth or olive oil if needed.
2. Toast the Bread – Cut pita into cubes, toss with olive oil and sumac, then bake or air fry at 330°F until crispy.
3. Make the Yogurt Sauce – Mix yogurt, tahini, dried mint, lemon juice, garlic, salt, and cold water until smooth.
4. Toast the Nuts – Sauté almonds and pine nuts in olive oil until golden.
5. Assemble the Fatteh
first Layer: Crispy pita bread.
Second Layer: Warm chickpeas.
Third Layer: Musakhan-style chicken.
Fourth Layer: Yogurt sauce.
Fifth Layer: Garnish with sumac, pomegranate seeds, parsley, and toasted nuts.
6. Serve Immediately and enjoy the rich, tangy, and crunchy flavors!
fatteh variations
1. Classic Chickpea Fatteh – Made with crispy pita, warm chickpeas, garlicky yogurt, and toasted nuts.
2. Musakhan Fatteh – Features sumac-spiced shredded chicken, caramelized onions, and pomegranate molasses.
3. Lamb or Beef Fatteh – Uses spiced ground or shredded lamb/beef for a heartier version.
4. Eggplant Fatteh – Layers roasted or fried eggplant for a rich, smoky flavor.
5. Seafood Fatteh – Includes shrimp or fish, paired with lemony yogurt sauce.
6. Vegetable Fatteh – A lighter option with roasted veggies like zucchini and potatoes.
7. Hummus Fatteh – Combines smooth hummus with crunchy pita and chickpeas for extra creaminess.
8. Rice Fatteh – Adds a layer of fragrant rice for a more filling dish
Frequently asked questions for Musakhan fatteh
1. What is Musakhan Fatteh?
Musakhan Fatteh is a fusion of Musakhan (a Palestinian sumac-spiced chicken dish) and Fatteh (a layered dish with crispy bread, yogurt, and toppings). It combines shredded sumac chicken, caramelized onions, toasted pita, chickpeas, and a garlicky yogurt sauce.
2. Can I make it ahead of time?
Yes! You can prepare the chicken, yogurt sauce, and toasted nuts in advance. However, assemble just before serving to keep the bread crispy.
3. How do I keep the bread from getting soggy?
Serve immediately after assembling or layer ingredients right before eating. Toasting the bread until golden and crispy also helps.
4. Can I use rotisserie chicken?
Absolutely! Shred the rotisserie chicken and sauté it with sumac, onions, and pomegranate molasses for an easy shortcut.
5. Is this dish served hot or cold?
It’s best served warm or at room temperature, with the contrast of warm chicken and chickpeas against the cool yogurt sauce.
6. What nuts are best for topping?
Pine nuts and slivered almonds are traditional, but you can also use cashews, walnuts, or pistachios.
Tips and Tricks for Musakhan fatteh
1. Toast the Pita Well – Make sure the pita bread is extra crispy to avoid it becoming soggy when layered with the yogurt sauce.
2. Use Rotisserie Chicken – For a quicker option, use store-bought rotisserie chicken and add your own spices.
3. Adjust the Sumac – If you love tanginess, feel free to add more sumac for an extra burst of flavor.
4. Customize the Nuts – Try using a mix of pine nuts, almonds, or walnuts for added crunch and variety.
5. Make Ahead – Prep the chicken, yogurt sauce, and toasted bread in advance to save time on the day you plan to serve it. Assemble just before serving to keep the textures intact.
6. Add Vegetables – For a twist, add roasted eggplant or sautéed mushrooms to make the dish even heartier.
7. Balance the Sauce – Adjust the yogurt sauce to your liking, adding more lemon juice for extra tang or garlic for a richer flavor.
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Musakhan fatteh
Ingredients
- 2 pita breads cut into cubes
- 1 tsp sumac
- 2 tbsp olive oil
- ½ cup cooked chickpeas
Chicken
- 1 large cooked chicken breast shredded
- 1 small onion finely chopped
- 3 tbsp olive oil
- 1 tbsp sumac
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp pomegranate molasses
Yogurt sauce
- 3 cups yogurt
- 2 tbsp tahini
- 1 tsp dried mint
- 1 tsp lemon juice
- 1 ¼ tsp minced garlic
- ¼ cup cold water
Topping
- Pomegranate seeds
- Chopped parsley
- 1 tsp sumac
- Toasted nuts with 3 tbsp olive oil
Instructions
- Boil the chicken breast, then shred it.
- Cut the pita bread into small cubes, mix with olive oil and sumac, then toast in the oven or air fryer at 330°F until crispy and golden.
- In a pan, heat the olive oil and sauté the chopped onion for a couple of minutes. Add the shredded chicken, sumac, salt, black pepper, and pomegranate molasses. If the chicken looks dry, add a little chicken broth or olive oil.
- Prepare the yogurt sauce by mixing the yogurt, cold water, lemon juice, tahini, dried mint, minced garlic, and salt.
- In another pan, heat the olive oil and toast the nuts (such as slivered almonds and pine nuts) until golden.
- Assemble the fatteh: Start with a layer of toasted bread cubes, followed by the cooked chickpeas and chicken mixture. Pour the yogurt sauce over the top, then sprinkle with sumac, pomegranate seeds, and chopped parsley.
- Finally, add the toasted nuts along with the infused olive oil. Serve immediately and enjoy!
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