The month of Ramadan is the month in which the Quran was sent down,
a guidance for the people, and clear verses of guidance and criterion.
[Quran: Chapter 2:183]


Saturday, August 22, 2009

Ramadan Iftar Recipe | Chicken Fatteh Iftar Dish from Syria

The fatteh is a favorite Ramadan iftar dish in Syria. The fatteh dish is simply shredded bread soaked in stock (broth) with different types of topping. There are different types of fatteh dishes around the Middle East.

The Syrian fatteh is made of three main layers (reminiscent of the lasagne without tomato sauce and cheese). The base layer is made of shredded bread soaked in chicken stock, the middle layer consists of the main ingredient (the chicken; but also can be chickpeas, aubergines, or even kidney ) and finally a yogurt and tahini sauce topping. are the most common roughly in that order.

Since the bread is soaked in stock, it can become too soggy if it is prepared well in advanced. The key to a good fatteh is to assmble it moments before it is served. This will prevent the dish from getting too soggy.

Note: Do not use pita bread for the fatteh dish. Instead use Arabic Flat Bread.


Arabic bread 3 standard size (small)
Chicken thighs 4
Chicken stock 500mls
Onion cut into quarters
Yogurt500 g
Tahini 4 tbs
Garlic 2-3 cloves
Parsley chopped 4 tbs
Pine nuts


1) Start by cooking the chicken and making your stock. Wash the chicken thighs, cover with water and bring to boil skimming the surface till totally clear. Add the onion and salt and pepper, turn down the heat and let simmer slowly for 45 - 60 min. When cooked, remove the chicken and let cool down. Strain stock and return to very low heat till ready to use it.

2) Shread your Arabic bread into one inch pieces.

3) Remove the chicken meat from the bone and shred to bite size.

4) Add yogurt, tahini, crushed garlic, squeeze of lemon and salt and mix together to make your topping.

5) Put the bread and the chicken in a deep bowel. Add one third of the yogurt sauce and the stock and mix together. Spoon the rest of the yogurt topping and spread evenly on top.

6) Garnish with parsley, roasted pine nuts and paprika and serve immediately.

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