Lebanese Chicken Fatteh: Layered Yogurt and Pita Casserole

Few dishes capture the warmth of Lebanese home cooking like Chicken Fatteh — a sumptuous, layered casserole of toasted pita, juicy shredded chicken, velvety yogurt-tahini sauce, and buttery pine nuts. Its name, Fatteh, comes from the Arabic word “fatta”, meaning “to break apart,” a nod to the toasted pita base that soaks up every flavorful layer.

This beloved dish is a staple of Lebanese family gatherings and Ramadan iftars, offering comfort and elegance in equal measure. Each spoonful is a play of contrasts — crisp and creamy, savory and tangy, warm and cool. While Fatteh is popular throughout the Levant (with variations in Syria, Palestine, and Jordan), the Lebanese Chicken Fatteh is distinct for its delicate balance of yogurt, tahini, and lemon, layered over golden pita and tender chicken.

Ingredients (Serves 6–8)

For the Chicken Layer

• 2 large chicken breasts (500 g / 1.1 lb)

• 1 bay leaf

• ½ onion, peeled

• 1 tsp salt (5 g)

• ½ tsp ground black pepper (2 g)

For the Yogurt-Tahini Sauce

• 500 g (2 cups) plain Greek yogurt

• 2 tbsp tahini (30 ml)

• 2 cloves garlic, minced

• 2 tbsp freshly squeezed lemon juice (30 ml)

• Salt, to taste

For the Pita Base

• 4–5 Lebanese pita breads, cut into 2.5 cm (1-inch) squares

• 3 tbsp olive oil (45 ml)

For the Garnish

• 2 tbsp unsalted butter (30 g / 1 oz)

• 50 g (1.75 oz / ⅓ cup) pine nuts

• 1 tbsp fresh parsley, chopped

• Optional: paprika or sumac for color

Ingredient Notes

• Yogurt: Greek or strained yogurt creates a thick, luxurious sauce.

• Tahini: Adds depth and a nutty finish typical of Lebanese Fatteh.

• Pine Nuts: Traditionally used; almonds or cashews make fine substitutes.

• Chicken Broth: Reserve some from poaching for added flavor when layering.

Instructions

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Difficulty: Easy–Intermediate
Course: Main / Casserole
Cuisine: Lebanese

Step-by-Step Directions

1. Cook the Chicken (20 min)
   In a saucepan, combine chicken breasts, onion, bay leaf, salt, and pepper. Cover with water and simmer for 20 minutes or until fully cooked. Remove chicken, shred finely, and set aside. Reserve ½ cup of the broth.

   Pro Tip: Keep the broth slightly warm — it helps moisten the pita layer later.

2. Toast the Pita (10 min)
   Preheat oven to 190°C (375°F). Brush pita pieces with olive oil, spread evenly on a tray, and bake for 8–10 minutes or until golden and crisp. Set aside.

3. Prepare the Yogurt-Tahini Sauce (5 min)
   In a bowl, whisk together yogurt, tahini, lemon juice, minced garlic, and salt until smooth. Adjust seasoning to taste — it should be creamy, tangy, and slightly nutty.

4. Toast the Pine Nuts (3 min)
   Melt butter in a small skillet over medium heat. Add pine nuts and toast until golden brown, stirring constantly. Set aside immediately to prevent burning.

5. Assemble the Fatteh (10 min)
   In a large serving dish or deep platter, layer as follows:

   • Base: Toasted pita chips

   • Middle: Shredded chicken moistened with a few spoonfuls of broth

   • Top: Yogurt-tahini sauce spread evenly across the surface

6. Garnish and Serve (2 min)
   Sprinkle toasted pine nuts and parsley over the top. Finish with a pinch of paprika or sumac for color. Serve warm or at room temperature.

   Pro Tip: For extra flavor, drizzle the butter used for toasting pine nuts over the final layer before serving.

Recipe Info Box

Nutrition Information (Per Serving)

Disclaimer: Nutritional values are estimates based on standard data and may vary depending on ingredients and portion size.

Tips, Variations & Notes

1. Make-Ahead Option: Prepare chicken and yogurt sauce up to one day ahead; assemble just before serving.

2. Crunch Control: For maximum crunch, layer pita immediately before serving so it doesn’t soften too early.

3. Vegetarian Fatteh: Substitute chickpeas for chicken and add roasted eggplant for a meatless version.

4. Healthier Twist: Use baked pita and low-fat yogurt for a lighter option.

5. Serving Temperature: Traditionally served warm, but delicious at room temperature.

6. Extra Sauce: Double the yogurt-tahini mixture if you prefer a creamier texture.

7. Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently in the microwave.

8. Presentation Tip: Serve in clear glass dishes to show off the beautiful layers.

FAQs

1. What does “Fatteh” mean?
“Fatteh” comes from the Arabic fatta, meaning “to break,” referring to the broken pita pieces forming the base.

2. Can I use rotisserie chicken?
Yes, shredded leftover chicken works perfectly and saves time.

3. Can it be served cold?
It’s best warm or at room temperature to preserve the texture contrast.

4. Can I make it dairy-free?
You can use coconut yogurt, but the flavor will differ significantly from the traditional Lebanese version.

5. What’s the difference between Lebanese and Syrian Fatteh?
Lebanese Fatteh emphasizes tahini and lemon in the sauce, while Syrian versions often include chickpeas and buttered bread layers.

6. Can I prepare it for large gatherings?
Absolutely — it’s a popular choice for buffets, as it can be assembled in large trays.

7. How do I prevent soggy pita?
Layer pita right before serving or keep sauce and pita separate until ready to eat.

8. What can I serve it with?
Pair with a light salad or mezze like tabbouleh, hummus, or pickled turnips.

Recipe Story & Cultural Context

Fatteh is one of the most ancient and beloved dishes in the Levant, with roots tracing back to early Levantine cooking traditions where stale bread was revived with yogurt and broth. In Lebanon, it evolved into an elegant layered casserole, symbolizing the spirit of resourcefulness and hospitality.

While versions exist across Syria, Palestine, and Jordan, Lebanese Chicken Fatteh is renowned for its tangy yogurt-tahini dressing and buttery pine nut topping, often served during Ramadan as a nourishing, protein-rich meal after a long day of fasting.

Its simplicity belies its sophistication — a harmony of texture, aroma, and flavor that epitomizes Levantine comfort food.

Pairing Suggestions

• Beverage: Serve with mint-infused laban (yogurt drink) or chilled cucumber ayran.

• Side Dishes: Pair with tabbouleh, baba ghanoush, or fattoush salad.

• Occasions: Ideal for Ramadan iftar, family lunches, or weekend gatherings.

• Wine Pairing (Optional): A crisp Sauvignon Blanc or dry rosé complements the creamy-tangy balance.

Conclusion

Lebanese Chicken Fatteh is more than a meal — it’s a celebration of flavor, texture, and cultural tradition. Each layer tells a story of Levantine ingenuity: the crunch of toasted bread, the warmth of seasoned chicken, the cool creaminess of yogurt and tahini, and the buttery whisper of toasted pine nuts.

Whether shared during Ramadan or served as a weekend comfort dish, Fatteh embodies Lebanon’s culinary soul — simple, generous, and full of heart.

✨ Try it, savor it, and bring a taste of Beirut into your kitchen.
Share your creation online and tag your version — because every Fatteh is uniquely yours.

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