Mountain-Style Chicken Fatteh
Mountain fatteh built on a base of toasted flatbread, layered with pulled chicken, chickpeas, and a thick garlicky yogurt sauce, finished with pine nuts and crispy bread. The mountain version uses thicker, crispier bread and a richer yogurt than Beirut-style fatteh.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 medium, poached and pulled whole chicken
- 400 g cooked chickpeas
- 4 rounds day-old Lebanese flatbread
- 600 g full-fat yogurt
- 3 tbsp tahini
- 4 cloves, crushed garlic
- 3 tbsp lemon juice
- 100 ml olive oil for frying
- 50 g pine nuts
- 1 tsp ground cumin
- 0.5 tsp sweet paprika
- 1 small bunch fresh parsley
- 1.5 tsp salt
Instructions
- Cut the flatbread into roughly 4 cm pieces. Fry in hot olive oil in batches until crisp and deep golden. Drain on paper towels. The mountain tradition fries rather than bakes the bread — the extra fat is part of the flavor.
- Whisk together yogurt, tahini, crushed garlic, lemon juice, cumin, and 1 tsp salt until smooth.
- Warm the pulled chicken in its poaching broth. Warm the chickpeas.
- Assemble: lay the crispy bread pieces in a single layer in a large, shallow serving dish.
- Spoon the warm chicken and chickpeas evenly over the bread.
- Pour the yogurt sauce over everything, spreading to cover.
- Toast the pine nuts in a dry pan. Scatter over the yogurt along with paprika and parsley.
- Serve immediately — fatteh waits for no one.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Mountain-Style Chicken Fatteh?
Mountain fatteh built on a base of toasted flatbread, layered with pulled chicken, chickpeas, and a thick garlicky yogurt sauce, finished with pine nuts and crispy bread. The mountain version uses thicker, crispier bread and a richer yogurt than Beirut-style fatteh.
Where is Mountain-Style Chicken Fatteh from?
Mountain-Style Chicken Fatteh comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Mountain-Style Chicken Fatteh vegetarian?
No — as written, Mountain-Style Chicken Fatteh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground cumin in Mountain-Style Chicken Fatteh?
The ground cumin called for here is part of the traditional recipe and gives Mountain-Style Chicken Fatteh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Mountain-Style Chicken Fatteh?
In a Lebanese mains spread, Mountain-Style Chicken Fatteh is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Mountain-Style Chicken Fatteh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.