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Fattet Mousakhan

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.
Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine Jordanian, Mediterranean, Middle Eastern, Palestinian
Servings 4


  • 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


  • 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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