{"id":1428,"date":"2019-09-18T14:35:33","date_gmt":"2019-09-18T14:35:33","guid":{"rendered":"http:\/\/theeleganteconomist.com\/?p=1428"},"modified":"2019-09-18T14:35:34","modified_gmt":"2019-09-18T14:35:34","slug":"jackfruit-chicken-fatteh","status":"publish","type":"post","link":"https:\/\/theeleganteconomist.com\/?p=1428","title":{"rendered":"Jackfruit ‘Chicken’ Fatteh"},"content":{"rendered":"\n

Fatteh, meaning ‘crumbs’ in Arabic – is a bread salad. Most people are familiar with fattoush<\/a>, which is ubiquitous in most Middle Eastern restaurants; fewer people are familiar with fatteh – which is more of a home dish, an end of the week meal to use up any leftover bits and pieces and stale bread. It can be made with any number of ingredients, but the staples are fried or baked pieces of khubz \/ pita bread<\/a> topped with whatever you have on hand, and traditionally a garlic yogurt or tahini sauce. Some people add rice, others don’t – it’s up to you, but if you have leftover riz bi sh’arieh<\/a> (rice with vermicelli) it’s a great way to use that up, too. When it comes to fatteh, it’s really about using up the last little bits of things in the house and mixing them all together with a rich, creamy dressing; pretty perfect if you ask me.<\/p>\n\n\n\n

This recipe is kosher dairy as it’s made with jackfruit and not actual chicken, but if you don’t follow kosher dietary laws you can use actual chicken (it’s a great way to use up leftover shredded rotisserie chicken meat). Also, if you’re vegan, the sauce can be replaced with a tahini sauce instead – I’ll include recipes for both – so you can choose your own adventure so to speak – dairy and chicken, or chicken and tahini, or jackfruit and dairy, or totally vegan jackfruit and tahini – the choice is yours. You can find my recipe for jackfruit ‘chicken’ shawarma here<\/a> (and I’ll include the recipe below as well), or if you’re using leftover shredded chicken you can season with the shawarma seasoning<\/a>, crisp up under the broiler, and it’s ready to go. <\/p>\n\n\n\n

I like to present my fatteh on a large plate, undressed, so that people can assemble theirs themselves. This alleviates the stress of accommodating picky eaters – someone doesn’t like onion? Tomato? they can leave it out. <\/p>\n\n\n\n

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Our fatteh plate: chickpeas, crushed toasted bread, tomato, onions, toasted pine nuts, and fresh parsley. On the side: jackfruit ‘chicken’ shawarma and garlic yogurt sauce.<\/em><\/figcaption><\/figure>\n\n\n\n

Once your plate has been assembled it’s time to add the good stuff: a generous helping of sauce. The sauce will soak into the bread, so it’s a good idea to pour the sauce on just before serving it – especially if you’re serving the fatteh family style, since you don’t want it to become soggy. If you’re serving on individual plates, you can set the sauce aside in a vessel so that people can pour their own on, like so:<\/p>\n\n\n\n

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My plate of jackfruit and chickpea fatteh, before the sauce…<\/em><\/figcaption><\/figure>\n\n\n\n
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…And after! After pouring on the sauce I usually garnish with extra parsley and toasted pine nuts.<\/em><\/figcaption><\/figure>\n\n\n\n

This is one of my favourite meals, and not just because it’s a great way to use things up from my fridge – it’s a delicious, filling meal that’s so simple and customizable to your tastes. Even my super-picky nine-year-old doesn’t complain about this meal, which also makes it a winner. Not to mention, in true home economic form – it’s inexpensive and still relatively healthy. <\/p>\n\n\n\n