Slice the chicken breast and wash it well. Season with spices, black pepper, salt, cumin, and cinnamon.

Cook the shawarma in a pan with 1 tablespoon of butter until fully cooked.

Spread 1 tablespoon of butter on the pieces of Syrian flatbread. Sprinkle with a little salt, pepper, spices, garlic, cumin, and ground cloves. Bake in the oven for 7 minutes until golden brown.

Sauté the rice with 1 tablespoon of butter, curry powder, and water. Cook until the rice is done.

Mix the toasted bread with the rice, then place the cooked chicken shawarma on top.

Serve the shawarma fatteh with yogurt salad or any other salad you prefer.