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  Cooked chicken 1 , cooked, skinned and boned
  Ground beef/Lamb 1 Pound
  Salt To Taste
  Pepper powder To Taste
  All spice powder To Taste
  Chicken broth 4 Cup (64 tbs)
  Long-grain rice 2 Cup (32 tbs)
  Pine nut 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Pita bread 2 , cut into 1-inch squares and toasted
  Plain yogurt 3 Cup (48 tbs)
  Garlic 2 Clove (10 gm), pressed

Cut the chicken into one-inch cubes.
Set aside.
In a heavy skillet, saute the ground meat until browned.
Stir in the spices and chicken broth.
Bring to boil over high heat.
Reduce to low, add the washed rice, stir, and cook about twenty minutes, or until all the broth is absorbed and the rice is tender.
Meanwhile, saute the pine nuts in the one tablespoon of butter.
Set aside.
To assemble, arrange the toasted pita bread on a serving platter, cover with the cooked rice mixture.
Arrange the chicken pieces over the rice, top with the yogurt mixed with the garlic.
Decorate with the browned pine nuts, and Bon Appetit.

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Fatteh Recipe