Lebanese Chicken Fatteh

5 from 236 votes

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

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One of my favorite Lebanese recipes is this Chicken Fatteh, which is made with chickpeas, shredded chicken, toasted pitas, and toasted pine nuts tossed in garlicky warm yogurt sauce and garnished with fresh parsley. This is an authentic fatteh recipe I learned from my parents that my kids always rave about it – I think it has something to do with the fried pita chips!

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This fettah is a total winner for family dinners or even just a cozy night in with friends. It’s super easy to make, and the combination of flavors is just amazing – the crispy pita chips, the creamy yogurt sauce, and that little crunch from the pine nuts… YUM! Plus, it’s a great way to use up leftover chicken, so it’s a win-win. Give it a try, and I bet you’ll be hooked too!

Why you’ll love this Lebanese fatteh

  • Authentic Lebanese recipe. Both my parents are Lebanese, and they taught me how to make the recipe according to long-standing traditions in the family.
  • Easy ingredients. While this recipe is authentic, it doesn’t use any hard-to-find ingredients. Arabic-style pita bread may be hard to source in some areas, but that’s easy to substitute with other styles of pita available.
  • Low carb friendly. Yes, there are toasted pita chips on top, but you can skip those and enjoy a hearty, filling meal that’s high in protein but low in carbs.

What is fatteh?

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

Lebanese Chicken Fatteh is traditionally made with shredded boiled chicken, chickpeas, garlic-infused yogurt sauce, toasted pita bread, toasted pine nuts, and fresh chopped parsley.

Ingredients to make Chicken Fettah

  • Shredded Chicken: The tender shredded chicken adds a hearty, satisfying element and absorbs the flavors from the yogurt sauce beautifully.
  • Chickpeas: Not only do the chickpeas add protein, but the texture is a big part of this dish. They bring a delightful nutty flavor and slightly firm bite that complements the other ingredients perfectly.
  • Pine Nuts: These little gems add a fantastic crunch and subtle, buttery taste. Toasting them enhances their flavor, and they really help elevate the dish to a whole new level. You can swap these for slivered almonds if you are having a hard time finding them.
  • Extra Virgin Olive Oil: This heart-healthy oil adds richness and a touch of fruity flavor, while also helping the pita chips get perfectly crispy and golden brown.
  • Arabic-style Pita Bread: The pita bread, when toasted and seasoned, transforms into irresistible crunchy bites that add texture and soak up all the deliciousness from the yogurt sauce.
  • Fresh Chopped Parsley: The parsley adds a pop of color and freshness to the dish, giving it a bright, herbaceous flavor that contrasts nicely with the creamy yogurt sauce.
  • Garlic: The minced garlic infuses the yogurt sauce with its warm, aromatic flavor, which adds depth and a hint of spiciness to the dish.
  • Salt and Freshly Cracked Black Pepper: These classic seasonings help to enhance and balance the flavors of all the ingredients, bringing out the best in each component.
  • Plain Whole-Milk Yogurt: The yogurt sauce is the heart of this dish. Its creaminess ties everything together and creates a velvety, comforting base that complements the flavors of the chicken, chickpeas, and toasted pita.
Ingredients for recipes: chickpeas, yogurts, pine nuts, shredded chicken, oil, salt and pepper, garlic cloves, fresh parsley, and Arabic-style pita.

How to make Authentic Chicken Fettah

Whipping up this scrumptious Lebanese Chicken Fettah is a breeze, even for those busy weeknights! With just a few simple steps, you’ll have a delicious and satisfying meal that’s sure to impress your family and friends.

Prepare the Pine nuts, pita & Yogurt sauce

  1. In a large skillet, dry toast the pine nuts until golden brown.
  2. Add olive oil and the pita bread to the same skillet and season with salt and pepper to taste. Toast, stirring frequently, until golden brown and crispy.
  3. Add the remaining olive oil to the skillet along with the garlic and salt and cook until the garlic is fragrant. Add the yogurt to the garlic.
  4. Gently stir until the yogurt becomes warm and loosens, being careful not to let the yogurt boil.
4 image collage making recipe components in the same pane: 1- toasting pine nuts, 2- toasting pita pieces, 3- garlic and yogurt added, 4- sauce after combing.

Assemble the Chicken Fettah

  1. Place the shredded chicken in a serving dish.
  2. Add the chickpeas on top.
  3. Pour the yogurt sauce on top of the chicken and chickpeas.
  4. Stir to combine.
4 image collage layering ingredients in oval dish: 1-shredded chicken added, 2- chickpeas added, 3- yogurt sauce being poured over, 4- spoon tossing them together.

Assemble your fettah

  1. Add the toasted pita on top.
  2. Then the toasted pine nuts and garnish with parsley. Serve immediately.
2 image collage adding toppings: 1- toasted pita added, 2- toasted pine nuts and fresh parsley added.


Please note that this video tutorial shows an older method of preparing fatteh by cooking chicken breast on a skillet. I prefer to use boiled shredded chicken in the updated version.

Tips for making the best chicken fatteh

  1. Be careful not to boil the yogurt mixture. You want to cook it on medium heat, stirring frequently until the yogurt infuses the garlic flavor and becomes smooth and pourable. If it boils, the yogurt mixture may split.
  2. Use whole milk yogurt. This is a very rich recipe that is hearty and comforting. The authentic recipe uses whole milk yogurt for the best taste and consistency. This also helps to minimize curdling when heating the yogurt with the garlic.
  3. Use rotisserie chicken to make it faster. The beauty of the recipe is that it uses leftovers, so don’t worry about using freshly cooking chicken for the fatteh. You can use any leftover chicken you have or rotisserie chicken.
  4. Don’t mix the ingredients until ready to serve. While it’s ok to mix the dry ingredients like the chicken and chickpeas, be sure to leave the yogurt on the side or mix right before serving.
  • Add rice. There are many other regions in the Middle East that include a layer of rice at the bottom of fatteh, which soaks up the garlicky yogurt sauce. The Lebanese version, though, traditionally does not include any rice. Although this would certainly be yummy served over or with my Vermicelli Rice
  • Add tahini. When whisking the yogurt with the garlic, you can add two tablespoons of tahini to the mixture, which adds a rich and nutty flavor.
  • Make it vegetarian by swapping the chicken for eggplant. This is a popular method of making meatless fatteh. Make sure to sweat the eggplant with salt and dry it out before frying or baking.
  • Swap the chicken for beef. You can also make this recipe using ground beef or sliced flank steak cooked on the stovetop before mixing with the other ingredients.

How to store & reheat Chicken Fettah

Keep the pita separate at room temperature and store the Chicken Fettah in an airtight container in the fridge. To reheat, place it in a microwave-safe dish and heat it in the microwave until warmed through.

How long will Fettah last in the fridge?

Chicken Fettah will last for up to 3-4 days in the fridge when stored properly.

Can i freeze Chicken Fettah?

It’s not recommended to freeze Chicken Fettah, as the yogurt sauce may separate or break when thawed, resulting in a less-than-ideal texture. It’s best to enjoy this dish within 3-4 days when stored in the fridge.

Frequently asked questions

Why did my yogurt sauce break or curdle?

The yogurt sauce may break if it’s heated too quickly or at a high temperature. To prevent this, make sure to heat the sauce gently over medium-low heat and avoid letting it boil.

Can I use a different type of bread instead of Arabic-style pita?

Yes, you can use another type of bread, such as a regular pita or even a thicker flatbread. Just make sure to cut it into small pieces and toast it until crispy. You can even use store-bought pita chips if you want to skip this step.

Can I make this dish vegetarian?

Yes, you can easily make this dish vegetarian by replacing the shredded chicken with more chickpeas or even adding some sautéed vegetables, like bell peppers or zucchini.

Can I use Greek yogurt instead of whole-milk yogurt?

Yes, you can use Greek yogurt as a substitute, but it may be thicker than whole-milk yogurt. To achieve a similar consistency, you can thin it out with a bit of milk or water before heating. Just make sure to stir gently and keep an eye on the temperature to avoid curdling.

Chicken Fatteh in a a wide shallow bowl with a spoon dipped in.

This Chicken Fettah recipe is a fantastic way to experience the flavors of Lebanese cuisine right in your own kitchen. With its delightful blend of textures and tastes, it’s sure to become a favorite in your meal rotation. Don’t hesitate to get creative and make it your own by trying different breads, and nuts, or even turning it into a vegetarian version. So gather your ingredients, and enjoy the process of creating this comforting, delicious fettah that’ll have everyone asking for seconds!

More lebanese recipes:

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This Lebanese Chicken Fatteh recipe was originally published on June 5, 2017. The recipe has been modified to used shredded cooked chicken instead of searing the chicken on the skillet. The post now includes updated step-by-step photos for the slightly updated method.

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Lebanese Chicken Fatteh

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!
5 from 236 votes
Servings 6 servings
Course Entree
Calories 381
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
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  • 3 cups shredded chicken
  • 1 15 ounce can chickpeas rinsed and drained
  • ¼ cup pine nuts
  • 2 tablespoons extra virgin olive oil divided
  • 1 large Arabic-style pita bread cut into small pieces
  • 1 tablespoon fresh chopped parsley
  • 4 garlic cloves minced
  • ½ teaspoon salt plus more to taste
  • Freshly cracked black pepper to taste
  • 32 ounces plain whole-milk yogurt


  • Place the shredded chicken in an 8×11 serving dish. Add the chickpeas on top.
  • In a large non-stick deep skillet over medium heat, dry toast the pine nuts until golden brown, about 5 minutes. Set aside in a small bowl.
  • Add olive oil and the pita bread to the same skillet over medium heat and season with salt and pepper to taste. Toast, stirring frequently until golden brown and crispy, 8-10 minutes. Set aside in a medium bowl.
  • Lower the heat to medium-low. Add the remaining tablespoon of olive oil to the skillet along with the garlic and salt and cook until the garlic is fragrant, about 1 minute. Pour the yogurt on top of the garlic and stir gently until the yogurt becomes warm and loosens, being careful not to let the yogurt boil, about 5 minutes.
  • Pour the yogurt sauce on top of the chicken and chickpeas and stir to combine. Add the toasted pita on top, followed by the toasted pine nuts and garnish with parsley. Serve immediately.


  • 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


Calories: 381kcal, Carbohydrates: 24g, Protein: 28g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Cholesterol: 72mg, Sodium: 567mg, Potassium: 554mg, Fiber: 4g, Sugar: 7g, Vitamin A: 247IU, Vitamin C: 2mg, Calcium: 230mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Entree

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  1. CarrieAnn says:

    Can this be served as an appetizer with toasted pita?

    1. Yumna J. says:

      Absolutely! Hope you enjoy!

  2. Morgan says:

    I made this for my family and we all loved it! It’s a new favorite for sure. I wasn’t sure about boiling the chicken so I put it in the crockpot with 7 spice and chicken broth, then shredded it in the stand mixer and it came out perfect. My family loves your recipes!!

    1. Yumna J. says:

      Aw, thank you so much! So glad you guys enjoyed it!

  3. Sam says:

    I enjoyed this dish and will probably make it again, but do have to admit that it overall didn’t have the strongest of flavor. I might try marinating the chicken a bit next time since adding those spices at the moment of cooking seemed like a lost opportunity.

    1. Yumna J. says:

      Thank you for the feedback! You can definitely marinate the chicken next time for a deeper flavor. I love marinating my chicken in yogurt with spices.

  4. Kathleen says:

    Love fatteh! Also have had it with lamb or eggplant. All are delicious! Especially with radish and pomegranate arils tossed in.

  5. Kathleen says:

    Love fatteh! Also have had it with lamb or eggplant. All are delicious! Especially with radish and pomegranate rails tossed in.

    1. Yumna Jawad says:

      It’s the best! Sounds like a perfect combo. Yum!

  6. Lauren says:

    I have not made this yet, but want to o make it for my lunch for the week. If you don’t have yogurt, can Lebne be used?

    1. Yumna Jawad says:

      I can’t wait for you to give this a try! Labneh should work in this recipe, but the texture of the sauce might be slightly different.

  7. Salma says:

    Hi Yumna! Thanks for all your delicious recipes! I am making this today and I was wondering if it’s okay to make the yogurt sauce ahead and refrigerate it separately, then reheat it on the stove before serving. Or would it curdle?

    1. Yumna Jawad says:

      You are so welcome! I have yet to try that, but it should be fine!

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