Fattet Hummus wa dajjaj

 (chikpeas with chicken topped yoghurt and fried pitta bread)

This is a slight variation of another favourite of mine.  Fatteh (فتة) is a style of dish in the Levant, which started out as a way of using left over bread from the day before.  It comes in a variety of forms.  My favourite is the chickpea version (fattet hummus).  There is also a version with chicken and rice (fattet dajjaj).  The version i am making today is a combination of them both.  I have used chickpeas and chicken, and omitted the rice.

Ingredients

·        2 tins of chickpeas

·         3 teaspoons of garam masala

·         1 teaspoon of cumin

·         Pepper and salt to taste

·         2 cloves of garlic

·         2 chicken thighs

·         1 small onion

·         4 cardamom pods

·         1 teaspoon of coriander seeds.

·         3 cloves

·         2 Teaspoons of cumin seeds

·         Few pepper corns.

·         Yoghurt (800 grams)

·         Handful of dry mint/fresh mint leaves

·         Tahini – 4 desert spoons

·         2 pitta bread /arab style flat bread

·         Tablespoon of pine nuts

·         Pinch of paprika

·         Oil for frying

Method:

For the chicken, put the thighs along with the cloves, pepper, coriander seeds,  cumin, onion, some salt and water in a pan.  You may also add some coriander/parsley stalks. Bring to the boil and simmer till the chicken is tender.   When it is cooked, remove and shred the chicken.

Separately put chickpeas, garam masala, cumin, salt, pepper and chillis in a pan cover with water and bring to the boil.  Let the mixture simmer until the water has reduced slightly and the chickpeas are tender (about 30 mins). Turn off the heat, add the mint leaves and 2 dessert spoons of tahini .

Separately cut the pitta into squares and deep fry till golden. Remove and cool.

Mix the yoghurt, 2 dessert spoons of tahini, garlic and salt.  You may need some milk to soften the mixture.

To assemble the dish:

Place the chickpeas at the bottom of a dish.  Cover with the chicken and then the pitta bread.  Then pour over the yoghurt mixture.  Fry some pine nuts and a teaspoon of cumin in some olive oil and pour over the yoghurt.  Sprinkle a little paprika over and serve.  Can be served warm or room at temperature.