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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Fattee's (Pronounced Fuh Tea')are Lebanese layered dishes based on dried bread toasted in butter and layered with various toppings. The top layer is always a yogurt dressing. Fattee's are assemble not unlike a nacho style dish. Read more . Most everything can be made ahead and assembled last minute. It can easily accomodate more people by adding more layers or simply making another platter. I will try and post an Eggplant Fatte recipe soon. Ingredients:
for the chicken |
4 - 5 lb roasting chicken |
1qt water |
1tsp salt |
2 cinnamon sticks |
3 loaves pita |
6 tbls clarified butter or olive oil |
1/4 cup pine nuts |
1 tbl clarified butter or olive oil |
1 cup chicken broth (from above) |
3 cloves garlic crushed |
1 tbl lemon juice |
1 tsp salt |
1 cup long grain rice |
2 cups chkn broth (from above) |
yogurt dressing |
4 cups thick yogurt |
2 tbls tahini |
1/2 tsp salt |
1 tsp dried mint |
3 tbls chopped parsley (garnish) |
Directions:
1. Combine Chicken, Salt, Water, and Cinnamon Sticks Bring to boil, reduce heat simmer 1 hr. Remove Chicken from bones and break into large chunks. Strain broth and reserve 3 1/2 cups.
2. Place meat in ovenproof dish, drizzel with 1/2 cup of broth to keep moist, cover and set aside.
3. Brush all the pitas with butter or oil. Cut one pita into 6 triangle separating into 12.( To Surround Serving Plate) Break up the other 2 pitas into bite size pieces. Toast in a 300 degree oven until golden and crisp. Set aside.
4. Brown Pine Nuts in Butter or Oil and drain on paper towels. Set aside.
5. 30 mins before serving, reduce 1 cup of broth by 1/4. Stir in Garlic and Lemon Juice. Keep warm. Heat chicken in 300 degree oven
6. Cook Rice: Combine the rice, remaining 2 cups cinnamon broth, and 1Tsp salt . Bring to a boil, reduce to a simmer for 20 mins until liquid is absorbed. Cover and let sit until ready to assemble Fattee.
7. Season Yogurt: Combine Yogurt, Tahini, Salt and Mint.
8. To Assemble:
9. Place broken toasted breads on a serving platter. Pour the reduced broth over the bread trying to soak it as evenly as possible. Spread a bed of rice on the bread and arrainge chicken chunks evenly on the rice. Cover the entire mixture with the seasoned yogurt.
10. Arrainge Toasted Pita triangles around platter.
11. Decorate with parsley, toasted pine nuts. Sprinkle with Paparika or Cayenne.
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