Lebanese Chicken Fatteh

5 from 235 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.

RECIPE VIDEO TUTORIAL

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 235 votes
Servings 6 servings
Course Entree
Calories 381
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes

Video

Ingredients
  

  • 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

Instructions

  • 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.

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

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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Recipe Rating




Comments

  1. 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!!

  2. 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.

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

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

  5. 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. 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.

  6. 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?

  7. I made this delicious chicken fatteh today and it turned out amazing, I wish I had gotten a photo of it but my family demolished it. Thank you so much!

  8. Wonderful. Made it for the first time. My husband is helping himself to seconds. Missed having the flatbread crisps used vegetable chips. Definitely looking forward to making it again with the Arabic bread.

    1. Yay, that makes me so happy! And it reminds me of making the recipe myself. I need to make again soon!

    1. LOL! I love that you messed it up twice but still love it and gave it 5 stars! What happened? Maybe I can help for the third time you make it 🙂

  9. I am an Algerian-French married to a Jordanian and we live in Dubai so I was used to eat this meal in restaurants. I was surprised to see how authentic it tastes, needless to say actually better than the one I’ve tried in restaurants. This recipe is definitely a keeper, can’t wait to do it again! Thank you

  10. Fateh/Fata has always been a staple dish (wherever home is) since I was a child, growing up in Baghdad, in Dubai and now Canada. We always made different versions of it (chicken, meat, vegetarian, etc.), this recipe by far is more than just accurate and delicious, but also has its own family recipe & traditional Lebanese roots to it (been to Lebanon, some of the best Fata I’ve ever had is made there), it brought back some of the happiest memories ever when I made it so thank you for that Yumna!
    I personally enjoy my yogurt sauce cold when I make Fata at home, I did mix in crushed garlic, salt, dried crushed mint leaves & good olive oil to the cold lactose-free yogurt (for lactose sensitivity), I love eating it plain & cold anyway (just a preference), that being said when at a Lebanese resturant I always ordered it how they make it (with warm yogurt sauce). I also added an extra dose of fresh greens, so on top of the parsley (that I added more of than what the recipe called for) & cilantro/coriander, I added fresh green onions chopped (the whole thing), as well as fresh mint leaves chopped (good for health & get to use up more of my greens before they go bad) otherwise I followed everything else the recipe called for! Highly recommend anyone to try this and alter it based on dietary needs or food preferences (even if they have no interest in yogurt, warm or cold, such as my Canadian partner that didn’t grow up with the same style cooking and doesn’t enjoy plain yogurt) he still tried it for the first time and loved it but without the yogurt ?

    P.s. yes it is my top favourite Middle Eastern dish ever incase you can’t tell yet Hehe ?

    1. Wow you truly are a big fan of fatteh and I’m so glad that you made it again and gave your suggestions for how you tweak it. It’s one of those very versatile and forging recipes. Thank you for taking the time to share!!

  11. Yum. This is one of my favorite Lebanese dishes however I’ve never actually come across it with meat in it. I know it as a breakfast dish. Still delicious either way! I assume the recipe would stay the same if it were made as a breakfast dish, just omitting the meat?
    Thanks for sharing!

  12. I can’t wait to try it! I grow up in Lebanon and Syria and miss all the good food. Can’t seem to find the right restaurant that can cook what my grandmother used to make.

    1. Awww…I know the feeling! I hope you like the recipe! And I’ve got lots of Lebanese recipes and always adding more. It’s never the same as your grandmother’s though! Hehehe

  13. I was also born in Lebanon to Lebanese parents. I have searched and tried many Fatteh recipe until in December 2018 I discovered your recipe. Since then I have been making this recipe every Sunday when my children and grand children come over to visit me and my wife.

    The only modification I make is the chicken. The day before, I buy a rotisserie chicken from Costco, peel the meat off the bones removing the skin. The bones and skin I use to make chicken broth.

    Every member of my family enjoys my Fatteh brunch thanks to this wonderful recipe.

    Thank you, Thank you so much!!!

    1. Wow that’s so sweet! I’m so happy to hear that you found this recipe, loved it and make it weekly for your family! I love the idea of using rotisserie chicken, it makes it so much easier and it tastes so great with the fatteh. Thank you so much for sharing with me!!

  14. 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

    1. 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!

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

  16. 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!

    1. 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!

  17. 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.

    1. 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!

  18. 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

    1. 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!

    2. 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.

      1. 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!

  19. 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!!!

    1. 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!

  20. 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!

    1. 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!

  21. 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.

    1. 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!!

  22. 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.

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

  23. 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

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

  24. 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!

    1. 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! 🙂

      1. 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!

  25. 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!

    1. 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 🙂

  26. 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!

    1. 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! 🙂