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Fattet Mousakhan

Sumac
Fattet Mousakhan is a traditional Palestinian dish that is often enjoyed during Ramadan. It is made with a base of toasted pita bread and topped with layers of spiced chicken, sumac-spiced onions, and a garlicky yogurt sauce. The dish is garnished with roasted pine nuts and fresh parsley.
Like other Middle Eastern dishes, Fattet Mousakhan is a nutritious and filling option for an iftar meal. Chicken is a good source of protein, while the pita bread provides carbohydrates and fiber. The garlicky yogurt sauce is a good source of calcium, protein, and probiotics, which can aid digestion. Sumac, a common spice used in Middle Eastern cuisine, is a good source of antioxidants.
Moreover, Fattet Mousakhan is a flavorful and satisfying dish that can help bring people together during Ramadan. Its warm spices and comforting layers of bread, chicken, and yogurt make it a perfect meal to break the fast with family and friends.
In addition to its nutritional benefits, Fattet Mousakhan is relatively easy to prepare, making it a popular choice for busy families. It can also be prepared in advance and assembled quickly before iftar time.
Overall, Fattet Mousakhan is a delicious and nutritious dish that can provide the necessary nutrients to fuel the body during Ramadan, while also bringing people together to share in the joy of breaking the fast.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine Jordanian, Mediterranean, Middle Eastern, Palestinian
Servings 4

Ingredients
  

  • 4 Chicken Thighs
  • 2 Onion, Large thinly sliced
  • 3 tbsp Sumac
  • 1/4 cup Olive Oil
  • 2 cup Yoghurt
  • 1/2 cup Tahini
  • 2 clove garlic minced
  • 1/4 cup Parsley chopped
  • 1/4 cup Pine Nuts toasted
  • 2 Lebanese Bread cut into squares
  • Salt and Pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200C)
  • In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and sauté until they are soft and translucent.
  • Add the chicken thighs to the skillet and sauté for a few minutes on each side until browned.
  • Add enough water to the skillet to cover the chicken. Add the sumac, salt, and pepper to taste.
  • Bring the water to a boil, reduce the heat to low and cover the skillet. Simmer for 30-40 minutes or until the chicken is cooked through and tender.
  • Remove the chicken from the skillet and set aside. Allow the cooking liquid to cool.
  • Combine the yoghurt, tahini, minced garlic, chopped parsley, chopped mint, salt, and pepper in a separate mixing bowl.
  • Heat a bit of olive oil over medium heat in a small skillet. Add the
    torn Lebanese bread and sauté until crispy and golden brown.
  • To assemble the Mousakhan Fatteh, layer the toasted Lebanese bread in an oven proof dish.
  • Shred the cooked chicken with a fork or hand and mix it with the cooked onions.
  • Place the chicken and onion mixture on top of the Lebanese bread.
  • Spoon the yoghurt mixture on top of the chicken and spread it evenly.
  • Pour the cooled cooking liquid from the skillet over the yoghurt and chicken.
  • Bake in the oven for 10-15 minutes, or until the yoghurt mixture is heated through and bubbly.
  • Garnish with the toasted pine nuts and chopped herbs.
  • Serve immediately while the Lebanese bread is still crispy and the yogurt mixture is hot.
Keyword Chicken, Fatteh, Jordanian, Mousakhan, Palestinian

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