Jordan / Recipes

How to Make Fatteh (Chicken & Vegetarian-friendly Options)

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How to Make Fatteh (Chicken & Vegetarian-friendly Options)

The root of the word fatteh is fatt, which signifies “to tear” up (old pita bread in this case). The root is also found in fattoush the name for a traditional salad often found on Arab menus. Fattoush must have crispy pita, purslane, and sumac.

Many cultures around the world have found ways to prolong starch or beans. You can find numerous recipes on how to use day-old bread for both sweet and savory desserts. Fatteh is one of my favorite ways to use up day-old bread and leftover rice stuffing. Few cooks can get the exact quantity of hashweh or leftover rice made when stuffing vegetables or rolling vine and cabbage leaves around the rice dish. There are countless ways of making fatteh. 

You can fill up a whole book with pictures and recipes, but at the end of the day there are a few common denominators—then it's up to the cook and his or her preferences and style. I’ll share with you a few different recipes I’ve grown up with and my own take on it. Try my grandmother’s chicken and rice specialty, or my mother’s chicken or mushroom shawerma alternative, or try making my latest eggplant fatteh creation. 

My grandmother Zuhra’s chicken and rice fatteh

My grandmother Zuhra loves to cook. Born and raised in Jerusalem, her favorite dish to make is Djaj Mahshi or stuffed roasted chicken in plain English. After eating roasted chicken on the first day, all the juicy leftovers become chicken fatteh. Roasted stuffed chicken is always on the menu for the first day of Ramadan; the next day is fatteh. Fatteh acts as a hot appetizer on an Arab table spread, however, it’s great when it’s the main dish as well.

Servings: 4


Ingredients:

Optional Garnish (always recommended!)

Instructions:

Layer pita chips→ leftover hashweh rice → stock → chicken and top with tahini garlic yogurt and garnish to your liking.

Chicken or shitake mushroom shawerma fatteh

If you are feeling comfortable in the kitchen, another option is to try making my mother Abeer’s take on chicken fatteh. Her recipe was influenced by a fatteh my brother ate at his friend’s house and includes chicken or mushroom shawerma depending on your dietary restrictions. You can find more details on how to make shawarma in my article "Learn 8 Basic Recipes for Arab Food from a Jordanian Chef." If you’re looking for another vegetarian-friendly option, then follow my recipe below using eggplant as an alternative. 

Servings: 4


Ingredients: 

Quantities really depend on your preference but here are some suggestions.

Optional Garnish (always recommended!)

Instructions:

Layer pita chips → leftover hashweh rice → stock → chicken or shitake shawerma and repeat. Top with tahini garlic yogurt and pickles and garnish to your liking.

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Assembling the fatteh is actually super easy, follow my lead

Vegetarian recipe for eggplant fatteh 

Recently I did not have pita nor any meat in the kitchen so I had to get creative and this is what I came up with. The flavor was the same—familiar and comforting. For fatteh, the baby eggplants are cored and stuffed with cooked minced beef. They are then given some color in a pan and stewed in an onion and tomato brothy stew until tender. The plating for this fatteh is toasted pita, some tomato-brothy stew, garlic tahini yogurt, stuffed eggplants, chopped parsley, and fried pine nuts.

Servings: 4


Ingredients:

Optional Garnish (always recommended!)

A fattet eggplant version I made last year but assembled as a tartine (open faced sandwich) copy.jpg

A fatteh eggplant version I made but assembled as a tartine (open faced sandwich)

Middle Eastern tomato and eggplant stew


Ingredients:

Instructions:

Heat oil in a pan add large eggplant (some people deep fry instead), I prefer this version. Once eggplant is evenly oiled cover with a lid, keep checking until it is golden, remove lid, add sliced onion and tomato. Cook until done and has a thick consistency, season to taste.

To assemble fatteh, I think you got it but I will say it one more time. Crispy pita, spoon the eggplant tomato stew on top, yogurt and garnish.

Tried making your own version of fatteh at home? Then make sure to share your creation on social media and tag us at @skyhour for a chance to be featured on this article.

ARTICLE BY
Karmah Tabbaa
Karmah Tabbaa Writer & Photographer Jordan
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