Lebanese Fatteh

Lebanese Fatteh

Ingredients

1 rotisserie chicken

3 pita breads or khabbus, cut into small squares

vegetable oil for frying

2 cups cooked chickpeas

2 cloves of garlic, mashed

2 cups plain yogurt

¼ cup tahini

juice of 1 lime

½ cup toasted sliced almonds or pine nuts

Salt to taste

Paprika for garnishing

Chopped parsley to garnish

Directions

Mix the pita bread squares with a little olive oil and grill in the oven for 10 minutes till the chips are golden brown and crisp. Remove from oven and set aside

Prepare the sauce by combining the mashed garlic and the yogurt. Whisk until smooth. Add the tahini while whisking and, finally, the lime juice. Season with salt and pepper and reserve. (Refrigerate if not using right away!)

Make sure your shredded chicken and chickpeas are warm before assembling the dish and work quickly so everything is still warm when you serve it.

In a big casserole or serving platter, start with the pita squares, evenly distributed in a single layer.

The next layer is the cooked chickpeas and finally 2/3 of the chicken mixture.

Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts and chopped parsley. Sprinkle some paprika on top of everything. You can garnish with some pomegranate.

Serve warm.