Musakhan Fatteh
All the flavours of musakhan in a quick fatteh — sumac chicken, fried bread and a creamy yogurt-tahini sauce finished with pomegranate molasses.
Musakhan fatteh blends the famous flavours of Palestinian musakhan with the fatteh style: fried bread topped with chicken seasoned with onion and sumac, crowned with a sauce of yogurt, tahini and garlic. Generous sumac and pomegranate molasses give the dish its distinctive acidity, making a warm, deeply flavoured meal.
How to Prepare
1. Saute the onion in olive oil, then add the mixed spice, black pepper, cumin and salt.
2. Add the shredded boiled chicken with plenty of sumac, then moisten with a cup of the chicken broth.
3. Whisk together the yogurt, tahini, crushed garlic, lemon juice and salt for the sauce.
4. Layer the fried bread in a dish, top with the sumac chicken, then cover with the yogurt-tahini sauce.
5. Drizzle with pomegranate molasses and garnish as you like. Serve immediately.
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Assemble just before serving so the fried bread keeps its crunch under the sauce.
Ingredient Swaps
The fried bread can be replaced with oven-toasted bread for a lighter version. In the sauce, the tahini can be left out and garlic yogurt used alone as preferred. The boiled chicken can also be replaced with shredded grilled chicken for a deeper flavour.
Common Questions
What gives musakhan fatteh its distinctive flavour?
Generous sumac with onion and pomegranate molasses give the dish its acidity and authentic Palestinian flavour.
Why is chicken broth added over the bread?
The broth lightly moistens the fried bread so it blends with the other layers without losing all its crunch.
How do I keep the bread crunchy?
Assemble the dish just before serving so the bread does not absorb too much liquid.
Can the dish's acidity be toned down?
Yes, reduce the amount of sumac or pomegranate molasses to taste.
Can grilled chicken be used?
Yes, shredded grilled chicken gives a deeper flavour and works as a substitute for boiled.
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