Ingredienti
- 1 kg chicken steak1 kg
- 3 tbsp yogurt3 tbsp
- Grated small onion1 small onion
- 4 cloves of garlic, medium to large size4 clove
- 1 tsp grated or crushed green ginger1 tsp
- 1 heaping tsp mustard1 tsp
- Juice of one lemon1 juice
Olio d'oliva1 oil- 1/4 cup juice of half an orange0.3 cup
- 1 tsp ground cardamom1 tsp
- 1/2 tsp curry0.5 tsp
- A pinch of black pepper1 pinch
- A pinch of turmeric1 pinch
- A pinch of salt1 pinch
- 2 tbsp tahini2 tbsp
- 1 and 1/2 cups yogurt1.5 cup
- Juice of one lemon, may be less to taste1 juice
Sale1 salt- 2 crushed cloves of garlic2 clove
Pane Fritto1 bread
Sottaceti1 pickles- Sliced tomatoes1 tomato
- Pine nuts and almonds1 pine nuts and almonds
- Onion sliced and mixed with sumac, salt, and black pepper1 onion
Passi
- 1
Marinate the chicken with the mentioned ingredients and let it sit for at least an hour, then fry it in olive oil until browned and season with salt to taste.
30 minUtensili necessari:
Padella - 2
Prepare the yogurt sauce by adding tahini to the garlic, then the lemon juice, and finally the yogurt. Whisk them well by hand and season with salt to taste.
10 minUtensili necessari:
Ciotola per mescolare - 3
For assembling the Fatteh, first prepare a medium-sized Pyrex dish.
5 minUtensili necessari:
Teglia da forno - 4
Next, layer the fried bread and pour the yogurt sauce over it.
5 min - 5
On top, distribute the chicken and garnish with the prepared onions, tomatoes, and pickles.
5 min - 6
Finally, toast the almonds and pine nuts and add them on top of the Fatteh.
5 min
Fatti nutrizionali
* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

