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Flavor Bomb Fatteh Salad with Yogurt Dressing

Cook Time 1 hour 30 minutes

Ingredients

FOR THE CHICKEN

  • 1 fresh whole chicken cut in quarters
  • 1 large carrot (cut into large chunks)
  • 1 celery sticks (cut into large chunks)
  • 1 onion quartered
  • 5 cardamom pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 tbsp canola oil
  • salt and pepper to taste

FOR THE YOGURT DRESSING

  • 500 grams yogurt
  • 3 tbsp tahini
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 4 garlic cloves (pounded in pestle and mortar to a paste)
  • 4 tbsp lemon juice

FOR THE CHILLI LEMON DRESSING

  • 1 chilli finely chopped
  • 3 garlic cloves
  • ¼ tsp salt
  • 7 tbsp lemon juice

SALAD

  • 1 head romaine lettuce chopped
  • cup pomegranate seeds
  • 1 cup almond
  • parsley
  • pomegranate molasses

BREAD SWIRLS

  • 4 large pita bread (thin Lebanese)
  • ½ cup canola oil
  • 3 tbsp butter

ALMONDS

  • ½ cup almonds
  • 2 tbsp vegtable oil

Instructions

FOR THE CHICKEN

  • Into a large stockpot heat 2 tbsp of canola oil on medium heat. When the oil is hot add in all your aromatics ; cardamom pods, cinnamon, and bay leaves, cook until fragrant for about one minute.
  • Add in carrots, onion, celery, and chicken. Season with salt and pepper. Toss around with the aromatics for about 2 minutes.
  • Add in boiling water, enough to cover the chicken by about 4 cm. Lower the heat to a strong simmer, cover, and allow to cook for 1 hour.
  • Remove the chicken, and allow it to cool enough to easily handle. Shred the chicken into large pieces. Place in the fridge until we need it later. Strain the chicken stock and freeze for another use.

YOGURT DRESSING

  • Whisk yogurt, tahini, garlic paste, salt, pepper, lemon juice in a medium-sized bowl until combined. Adjust seasoning to your preference. Leve at room temperature.

FOR THE CHILLI LEMON DRESSING "DUKKA" OR "DUGGUS"

  • Into a pestle and mortar add your chopped chili, salt, and garlic. Pound until a smooth paste has formed.
  • Add lemon juice. Give it a mix.

BREAD SWIRLS

  • Cut your bread into 1 cm strips. Open each strip so you have a double length of the bread. Roll the bread up into a swirl shape and place onto a plate until ready to fry.
  • Heat canola oil with butter until hot. Place the bread swirls into the pan and fry on both sides until golden brown.

TOASTED ALMOND

  • Add almonds and oil to a medium-sized pan on medium heat. Cook until light brown and fragrant.
  • Strain onto a plate lined with kitchen rolll

SALAD ASSEMBLY

  • Melt 1 tbsp of butter in a small pan on medium heat. Add in chicken, season with salt and pepper. Cook through until warm, about 2-3 minutes.
  • Into your serving bowl add your chopped romaine lettuce.
  • Add your bread swirls.
  • Drizzle on some of the chili lemon dressing enough to soak the bread.
  • Add your warm chicken.
  • Add on all your yogurt dressing.
  • Sprinkle on pomegranate, chopped parsley, and toasted almonds.
  • Drizzle with some pomegranate molasse. Enjoy!
Course: Salad, Appetizer, Main Course, Side Dish