Fattet Mesakhan

Name: Fattet Mesakhan
Cuisine: British
Ingredients: Chicken breasts x3, sliced and marinated for at least 3 hours in yogurt, 3 Tbsp olive oil, salt, black pepper, juice of 1 lemon and a sprinkle of paprika; White pita bread or Lebanese bread cut into cubes and fried or roasted; 1 Cup Egyptian rice (or long grain rice); Vermicelli; 3/4 C Olive oil x; 1/3 C Pine nuts x; 1 tsp Sumac x; 1 Tbsp Pomegranate molasses x; Salt and pepper; Onions x3, sliced; Sauce topping:; 2 pots of yogurt; 2 Tbsp Tahini; 2 Tbsp Labneh; 2 Tbsp Mayonnaise; 1/4 C cold water; 1 Tbsp lemon juice; 1 tsp vinegar

nounaskitchen @cook_15850444

Bristol, U.K.

The national dish of Palestine
#ramadan

nounaskitchen @cook_15850444

Bristol, U.K.

The national dish of Palestine
#ramadan

Saved

Ingredients

Chicken breasts x3, sliced and marinated for at least 3 hours in yogurt, 3 Tbsp olive oil, salt, black pepper, juice of 1 lemon and a sprinkle of paprika
White pita bread or Lebanese bread cut into cubes and fried or roasted
1 CupEgyptian rice (or long grain rice)
Vermicelli
3/4 COlive oil x
1/3 CPine nuts x
1 tspSumac x
1 TbspPomegranate molasses x
Salt and pepper
Onions x3, sliced
Sauce topping:
2pots of yogurt
2 TbspTahini
2 TbspLabneh
2 TbspMayonnaise
1/4 Ccold water
1 Tbsplemon juice
1 tspvinegar

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Steps

1

Grill your marinated chicken, or fry till cooked (it dries up)
2

Fry the onion sliced in the olive oil till softened, then add pine nuts, sumac, a bit of salt and pepper, and the pomegranate molasses. Then add your cooked chicken and give it all a good mix
3

In a pot, fry broken up vermicelli pieces till it browns, then quickly add your rice and a sprinkle of cinnamon. Give it a good stir. Then add 2 C of boiled water and salt and cook as normal