Fetteh (الفتة), as seen in my chicken fettah a while back, is basically a dish consisting of fried crispy pita bread, topped with things (chicken or meat or pulses or vegetables…) and a sauce of sorts.Given the simple concept and leniency of the dish, it is of no surprise that there are almost as many varieties as the homes who make them.
So today’s fetteh is a not-so-traditional one, but more of a modern spin.
The thing with fetta is that you need to prepare all the components separately and assemble just before serving. I made mini-kubba burghul for this, but cooking regular sized kubbas and halving or quartering lengthwise would make life simpler.
2 pita bread
1 large potato
2 cups oil for frying
half batch kubba burghul
1 cup chicken stock
2 cloves garlic
1/4 cup vinegar
1/4 cup chopped coriander
3 cups yogurt
fresh pomegranate seeds, to serve
Make the kubba first. Fry in 2 cups hot oil until cooked and browned; set aside.
Slice the pita bread into thin ribbons. Fry in hot oil until golden and crispy; set aside.
Peel and cube potato (dry if damp). Fry in hot oil until golden; salt lightly and set aside.
Boil one cup chicken stock with the vinegar and crushed garlic vigorously for 3 minutes; set aside to cool a little.
Whisk the garlic stock in the yogurt with the chopped coriander.
To assemble, scatter the fried potato, pita crisps, and mini-kubba in the serving dish.
Dollop the yogurt mix over the lot.
Sprinkle with fresh pomegranate seeds and fried nuts if you wish.