Join over 2 million followers!

Lebanese Chicken Fatteh

Jump To Recipe
  • ClockPrep:
  • Chef's HatCook:
  • PlateServes: 4 servings

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!

  • Author: Yumna Jawad
  • Posted:

Lebanese Chicken Fatteh

Ramadan is the month where the true Lebanese in me comes out…It brings back such fond memories of breaking fast with my family over a feast of traditional Lebanese foods. Most members of my immediate family are in different countries and states now, but we all still talk about the Lebanese dishes we’re cooking virtually together during this month. Today, I made one of my favorites – Lebanese Chicken Fatteh!

I’m 100% Lebanese with 100% Lebanese parents, so you know this recipe is totes legit, you guys! It doesn’t get more authentic than that!


So, in Arabic, the word “fatteh” literally means “crumbs.” As you can imagine, this Chicken Fatteh is basically a hodgepodge of day-old toasted pita and other leftovers, which become re-purposed to create a new meal. But, boy do those “crumbs” come together well!

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!

Lebanese Chicken Fatteh includes chickpeas, toasted pita bread (I toss it with some olive oil, thyme, salt and pepper), shredded chicken (cooked with mediterranean spices), toasted pine nuts (or toasted almonds), and fresh chopped parsley.

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!

Then I pour warm garlicky yogurt sauce on top of it and it’s game on!

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!

Mix it all together and you’ve got a flavor-packed, protein-rich, crowd-favorite Chicken Fatteh #ForTheWin!

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!

I hope you love this healthy-ish feelgood Lebanese Chicken Fatteh recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.

For other classic delicious Lebanese recipes, check out my faves:

4.72 from 21 votes
This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!
Lebanese Chicken Fatteh
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!

Course: Entree
Cuisine: Mediterranean
Keyword: Lebenese Chicken, Spiced Chicken
Servings: 4 servings
Calories: 562 kcal
Author: Yumna Jawad
For the Fatteh
  • 1 15 oz can chickpeas rinsed/drained
  • 1 large Arabic pita bread cut into pieces (toasted with olive oil, salt and pepper)
  • 2 Tbsp extra virgin olive oil divided
  • 1/4 cup pine nuts
  • 1 lb boneless/skinless chicken breast
  • 1/2 tsp garlic powder
  • 1/2 tsp coriander
  • 1/2 tsp thyme
  • 1/4 tsp paprika
  • Salt to taste
  • White pepper to taste
  • 2-3 Tbsp fresh chopped parsley
For the Garlic Yogurt Sauce
  • 1 tsp olive oil
  • 2 garlic cloves minced
  • 1/2 tsp coarse salt
  • 30 oz low-fat plain yogurt
  1. In a large bowl, add the rinsed/drained chickpeas.
  2. Toss the Arabic bread pieces with olive oil, salt and pepper and toast until golden brown, then transfer to the bowl of chickpeas.
  3. In a large pan, heat 1 Tbsp olive oil and toast the pine nuts until golden brown, then transfer to the bowl of chickpeas and toasted pita.
  4. In the same pan, heat the remaining 1 Tbsp olive oil; add the chicken breast to the pan and season with the garlic powder, coriander, thyme, paprika, and salt and pepper to taste. Cook until the juices run clear.
  5. Then shred the chicken and add to the bowl containing the other items. (You can also boil the chicken and shred it, but I prefer it sauteed).
  6. Add the fresh chopped parsley to the bowl with the other ingredients.
  7. In a small sauce pan, heat the olive oil, then add the minced garlic and coarse sea salt and gently combine the flavors using a wooden spoon.
  8. Pour the yogurt into the sauce pan and stir gently for 5 minutes over medium heat until it becomes warm and liquid-like. You do not want the yogurt sauce to boil.
  9. Pour the yogurt sauce over the bowl containing the chickpeas, toasted pita, toasted pine nuts, chicken and parsley.
  10. Garnish with olive oil, additional parsley and toasted pita, if you desire. Serve immediately.

Recipe Video

Recipe Notes
  • Storage:  Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. For best results, store the yogurt separate from the other ingredients, especially the fried bread
  • Vegetarian Option: If you want to make this a vegetarian meal, my favorite substitute is to use eggplant. Cut a large eggplant into 1-inch cubes, toss it in a baking sheet with olive oil, salt and pepper. You can add other spices too. then bake in a preheated oven at 475°F until the eggplant is browned and tender, about 25 minutes.
  • Substitutes: You can use greek yogurt, but I would recommend watering it down with some water to get a more liquid consistency
Nutrition Facts
Lebanese Chicken Fatteh
Amount Per Serving (1 g)
Calories 562 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 84mg 28%
Sodium 901mg 38%
Potassium 660mg 19%
Total Carbohydrates 33g 11%
Dietary Fiber 5g 20%
Sugars 8g
Protein 53g 106%
Vitamin A 8.1%
Vitamin C 5.8%
Calcium 31.2%
Iron 14.4%
* Percent Daily Values are based on a 2000 calorie diet.
This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread! | Chicken Salads | Lebanese Food | #fatteh #chicken #lebanese #feelgoodfoodie


  • Reply
    barbara p
    March 9, 2019 at 8:57 am

    Great recipe, it goes a long way because it’s super filling. I didn’t have fresh parsley but had fresh cilantro which was very good on it

    • Reply
      barbara p
      March 9, 2019 at 9:02 am

      Its me again, I don’t know why only one star appeared, it should be five. Sorry about that.

    • Reply
      Yumna Jawad
      March 9, 2019 at 9:31 pm

      Thank you so much and I’m glad to hear that you enjoyed the recipe! I love the idea of using cilantro here instead of parsley!

  • Reply
    October 29, 2018 at 9:59 pm

    Turned out super yummy! We subbed boneless skinless chicken thighs for the chicken breasts & they were perfect. Thank you for the recipe!

    • Reply
      Yumna Jawad
      October 30, 2018 at 9:01 pm

      Yay! I’m so glad to hear that you enjoyed it! Thanks so much 🙂

  • Reply
    October 2, 2018 at 10:31 am

    Hey Yumna! Thx for sharing this recipe I’m definitely going to try it. Do you think that toasted walnuts or almonds might be ok? Or have you ever had the dish with anything other than pine nuts? I don’t have pine nuts & don’t want to go to the store lol. Being lazyyy. Thx girl!

    • Reply
      Yumna Jawad
      October 2, 2018 at 5:56 pm

      Hey Janette – So excited you want to try the recipe. I’ve done with almonds before so that will definitely work. In fact, I have a mix of almonds and pinenuts in the video. I’ve never tried it with walnuts but I think that would be really tasty! Enjoy!

  • Reply
    June 21, 2018 at 1:09 pm

    Thank you so much for this delicious Fatteh recipe. It is a keeper!
    I make a slightly different Egyptian/Syrian style recipe, which includes rice, topped with a very light and flavourful tomato sauce, plenty cold garlicky yoghurt and I add peas instead of chick-peas. It is a real medley of textures.
    I am going to be preparing your recipe this weekend for my family. Thank you so much.

    • Reply
      Yumna Jawad
      June 22, 2018 at 1:13 pm

      Yay! I’m so glad to hear that you enjoyed it and making it again this weekend! Hope they all enjoy it and thank you so much for your feedback!

  • Reply
    May 18, 2018 at 10:28 am

    This looks delicious!! I recently went to Jordan and had this dish and fell in love! I don’t believe it had chick peas though, would it lose it’s zest if I omitted them (they don’t do too well with my stomach)? Also, do you have a recommendation of a veggie that would compliment it besides the peas or eggplant? Thank you so much in advance. I have all the other ingredients ready to go! Xx

    • Reply
      Yumna Jawad
      May 18, 2018 at 11:06 am

      Thanks so much Zann! You can certainly omit the chickpeas or replace them with another type of legume for added protein. For the vegetable swap, this is more for added texture and flavor and protein. Generally it’s chicken, beef, lamb or eggplant in the traditional recipe. You can leave those out completely or get creative with zucchini, mushrooms or squash. Hope you like it!

    • Reply
      June 2, 2018 at 6:41 am

      Hi Yumna
      Thanks for the recipe. I was invited to a friend house for a fatteh dish and it seemed they added to the yoghurt some tahini. I think this is the Syrian version of fatteh.

      • Reply
        Yumna Jawad
        June 2, 2018 at 7:06 pm

        Yup, I’ve heard of some people doing that with fatteh, and I think you’re right it’s a Syrian version. Still very delicious with it!

  • Reply
    Amal A
    May 17, 2018 at 4:46 pm

    Hi Yumna! I’m so glad I found your site – this is my 2nd Ramadan married, and I still don’t cook traditional Lebanese dishes that well. So your page is helping me loads! I would like to make this next week for Iftar. I am a vegetarian and my husband eats meat. How do you suggest making this vegetarian? Just omit the chicken? I’ve seen people do eggplant but how would I prepare it? Thank you!!!

    • Reply
      Yumna Jawad
      May 18, 2018 at 7:31 am

      Hi Amal – I’m so happy to hear that! And you’re going to love the Fatteh recipe. To make it vegetarian, I love using eggplant. The best thing to do is to cut up the eggplant in small cubes. Toss the eggplant with olive oil and season with salt and pepper. Roast at 475F until browned and tender, about 25 minutes. Then just replace the eggplant with the chicken. It comes out so delicious this way!

  • Reply
    Jeroen Heideman
    March 20, 2018 at 6:08 am

    Hi Yumna, I knew Chicken Fatteh from long ago, while I worked in Jordan and had it in restaurants every time i had the chance to. I’m very happy with your receipe and cook it very often for my daughters. The love it. Shukran!

    • Reply
      Yumna Jawad
      March 20, 2018 at 7:01 pm

      Hi Jeroen – I’m so glad you made this recipe and enjoyed it!! That makes me happy to hear 🙂 Hope you try some of the other Lebanese-inspired recipes on my blog!

  • Reply
    Jaqueline LLanas
    March 12, 2018 at 1:07 am

    Im Mexican American, And I always impress friends and Family with my delicious dishes , I make this recipe yesterday and People loved it so Much I cooked enough for 30 people but double in case They wanted a second round And As I predicted my Pans were empty at the end of the reunion.I just loved watching peoples faces enjoying the taste of this incredible dish thanks for sharing.

    • Reply
      Yumna Jawad
      March 12, 2018 at 9:39 am

      That’s so great to hear! I’m so happy that you and your friends enjoyed the recipe! I can’t believe you cooked for 30 people and it was all gone…wow!!

  • Reply
    March 6, 2018 at 1:19 pm

    Delicious recipe

    Thanks Yumna

    • Reply
      Yumna Jawad
      March 6, 2018 at 9:10 pm

      Awesome! So glad you enjoyed the recipe!

  • Reply
    Dina El Badry
    January 26, 2018 at 5:31 am

    Hi Yumna, we tried the delicious Fettah again but with Greek yogurt. It was very tasty. Thank you so much. I made a new plate using your recipe for the chicken and used with quinoa. It turned out nice as well. Big thank you for delicious recipes and creative ideas.

    • Reply
      Yumna Jawad
      January 26, 2018 at 7:50 pm

      Hi Dina – that’s so great to hear! I’m glad you enjoyed both recipes! Hope you try more of them 🙂

  • Reply
    Sherine Gad El Mawla
    January 16, 2018 at 1:22 am

    Hi Yumna, I am writing to thank you for delicious, simple Chicken Fettah recipe. I am a working mom and am a lousy cook. My two daughters and i tried your Chicken Fettah recipe yesterday for dinner and it was super delicious… even tastier than the ones served in Lebanese restaurants,. thank you for making my daughters and i very happy yesterday. will try another recipe tomorrow

    • Reply
      Yumna Jawad
      January 16, 2018 at 7:52 pm

      Hi Sherine, thank you so much for the sweet review. I’m so glad you and your daughters enjoyed the fatteh recipe! :)))

  • Reply
    October 26, 2017 at 5:47 pm

    Hello – I don’t know how often you check comments, but I’d appreciate some advice if you have the time. I’m planning to make this for a dinner party tomorrow night, and I bought low fat GREEK yogurt (Fage brand) because literally none of the other plain yogurt brands offered a low fat option. It just occurred to me now that this might not work in the recipe as designed because it is strained and very thick. Do you think it will work as is, or should I try to ‘thin it out’ by adding chicken broth, or should I buy full fat plain ‘normal’ yogurt? Many thanks for your insight!

    • Reply
      Yumna Jawad
      October 26, 2017 at 7:15 pm

      Hi there! I’m so glad you want to make this recipe! I’ve never made it with greek yogurt but I think it will be great still. When you warm up the yogurt on the stovetop it will thin out on its own. But you can try to add 1/2 cup of chicken broth or even just plain water to it to thin it out while you’re heating it. Let me know how it turns out! 🙂

      • Reply
        October 28, 2017 at 7:47 am

        Thank you for your response and advice! The greek yogurt I bought is *very* thick so while it did thin out a bit as it warmed, it was still quite thick so I added broth. I estimate I ended up using about 3 cups of the greek low fat yogurt and a generous 1/2 cup of broth to thin it out – it worked wonderfully. It is a delicious dish and my guests loved it, thank you for sharing your recipes!

        • Reply
          Yumna Jawad
          October 28, 2017 at 12:27 pm

          That’s so awesome! I’m very happy that the recipe worked great for you! Thank you for the feedback :)))

    • Reply
      November 8, 2017 at 2:36 pm

      I can’t wait to make this! Had it in a Lebanese restaurant in DC and loved it. They added pomegranates too!

      • Reply
        Yumna Jawad
        November 8, 2017 at 8:17 pm

        Let me know how you like it after you make it!! And yes, pomegranate is such a wonderful addition!! 🙂

  • Reply
    September 19, 2017 at 3:53 am

    This was delicious! I always order this dish at our favorite Lebanese restaurant and this recipe tasted just like it. I found it very simple to make but the flavors at the end tasted like something that was a lot more complex. I ended up poaching the chicken breasts because they were frozen, but next time I will saute with the spices. Great recipe!

    • Reply
      Yumna Jawad
      September 19, 2017 at 11:20 am

      That’s amazing to hear!! So glad you enjoyed it and it reminded you of the dish you order at your favorite Lebanese restaurant! Thank you for the feedback! Makes me happy 🙂

  • Reply
    September 16, 2017 at 9:05 am

    Beautiful picture and even more beautiful recipe! I made it earlier this week and am still reveling in the delicious leftovers. I loved the idea of sauteing the chicken instead of boiling it (mine always comes out dry when I do that) and the spices show up so much better with this method. The only change I made to your recipe was to add a bit of tahini to the yogurt sauce & to garnish with the pomegranates that are just now appearing in grocery stores. I also added cubed roasted eggplant, because, yum. Chicken fatteh is one of my all-time favorite Lebanese dishes. Thank you so much for sharing your recipe!

    • Reply
      Yumna Jawad
      September 17, 2017 at 7:52 pm

      Hi Elizabeth! I’m so glad that you made this recipe and loved it. I love your variations, especially that pomegranate garnish…sounds like a perfect addition to this dish. Thank you for sharing your experience with me! 🙂

Leave a Reply

Rate this recipe

Get Exclusive FeelGoodFoodie Updates in Your Inbox