Chicken shawarma fatteh: One of the oldest recipes on earth…

Here is a colorful & exotic recipe suggested by my good childhood friend Nathalie. There are many different versions of this fantastic & unique plate cooked for more than hundreds years in Middle East. In fact, many spices, seeds and pepers can be used.

In this particular version, many grinded spices gives the plate all those spectacular flavours.

Shawarma (/ʃəˈwɑːrmə/Arabic: شاورما‎), also shaurmaand other spellings, is a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton, today’s shawarma may also be chickenturkeybeef, or veal, cut in thin slices and stacked in a cone-like shape on a vertical rotisserie. Thin slices are shaved off the cooked surface as it continuously rotates. Shawarma is one of the world’s most popular street foods, especially in the countries of the Levant and the Arabian Peninsula.

Prepare to enjoy cooking!

Caro

Source: Twisted food

INGREDIENTS


For the crispbread:

3 White Pitta Breads, split in half
2 tbsp melted butter
1 tsp spice mix (See recipe for chicken below)


Rice Pilaf:

50g Golden Sultanas
200g tinned chickpeas, rinsed and drained
1 Cinnamon stick
4 Red Onions, sliced very thinly into half moons
125g Unsalted Butter
575ml Hot Chicken Stock
450g Basmati Rice, rinsed very well and soaked in tepid water for 1 hour
Maldon Sea Salt


For the chicken:

8 skinless, boneless chicken thighs, trimmed and cut into 2″ pieces
200g thick greek yoghurt (such as Total)
4 cloves
4 allspice berries
1/2 cinnamon stick
6 Green Cardamom, seeds only
1 tbsp cumin seeds
1/2 a whole nutmeg
2 tsp Black Peppercorns
turmeric, 1/2 tsp
2 tsp coriander seeds
A very good pinch Maldon Sea Salt
3 cloves garlic, crushed to a paste
1/2 Lemon, juice only

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For the seasoned yoghurt:

300g thick greek yoghurt (such as Total)
½ clove garlic, crushed to a paste
A good pinch of Maldon sea salt
Cold water, to loosen


For the zhoug:

1 green chilli, deseeded and roughly chopped
a large handful coriander
a small handful parsley
1 tbsp lemon juice
maldon sea salt, to taste
4 tbsp olive oil
4 tbsp water

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To serve:

Pomegranate Seeds
Toasted Pine Nuts
Sumac

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Preparation:

Grind all of your whole spices to a powder, reserving 1 tsp of the mix for the crispbread. Add the rest to a large bowl along with your yoghurt, crushed garlic, lemon juice, turmeric and salt. Turn the chicken through the marinade and refrigerate for at least two hours.


Brush your pitta breads with the butter and sprinkle evenly with the 1 tsp spice mix. Bake in the oven at 160°C until lightly golden and very crisp, then set aside to cool completely.


For your pilaf, foam the butter and cinnamon stick in a high-sided, heavy-bottomed pan. Add the sliced onions and a good pinch of salt. Stir to coat everything in the butter, then reduce the heat and cook very slowly for about 45 minutes to an hour, or until completely collapsed.


Drain your rice very well in a sieve and add the chickpeas and sultanas to your onion base. Add your drained rice, turn the heat up and carefully turn through the butter/onions with a metal spoon until all the grains are coated. When you hear your rice sizzling (about 2 minutes), add your chicken stock, cover with a piece of parchment paper and cover with a lid. Cook on the highest flame for 3 ½ minutes, then immediately turn down to the lowest flame and cook for a further 7 minutes. Remove the pot from the heat and allow to sit with the lid on for a further 15 minutes while you cook your chicken.


Skewer your chicken and grill for 10-15 minutes at 180C / 355F, turning once or twice, until a little charred and cooked through to the centre. Rest for 5 minutes.


Blend your zhoug ingredients in a food processor and combine everything for your yoghurt.


To assemble the fatteh, crack your crispbreads evenly over the bottom of a large serving dish. Cover evenly with the rice and top with the chicken.

Dress liberally with seasoned yoghurt, zhoug, pomegranate seeds, pine nuts and sumac.

Enjoy!

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