Ingredients
2 Arabic pita breads
2 medium chickens
2 small onions, quartered
2 cinnamon sticks
3 whole cloves
½ tsp. salt
2 packs of Labneh
1 pack of plain yogurt
1 cup of water
2 garlic cloves, crushed
3 cups of chicken broth
1/3 cup pine nuts
2 tbsp. butte
Instructions
Cut the pita bread into square pieces, toss with vegetable oil, and fry until crispy or place in the oven for few seconds. Set aside. Cook the chickens with quartered onions, cinnamon sticks, cloves, and ½ tsp of salt until tender. Remove the chickens, shred into pieces, and strain the stock. Place the chicken in a pyrex covered. In a bowl, whisk together Labneh, yogurt, and water until smooth. Add the crushed garlic and salt to taste. The consistency should not be too thick. In a pan, lightly fry the shredded chicken in butter on low heat until light golden, then add 2 cups of chicken stock. Cover and set aside. Reheat before serving for a minute. TO ASSEMBLE, spread the fried bread on a serving plate, top with the chicken, and pour 1 cup or more of hot chicken broth evenly over it. Spread the Labneh and yogurt mixture on top. Fry the pine nuts in butter and sprinkle them over the fatteh. Serve with chicken rice. (Recipe on next page)
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