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Syrian Chicken Shawarma Fatteh
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Ingredients
- Basmati or Egyptian rice3 cups
- Hot chicken stock3 cups
- Turmeric and ghee for the rice1 tsp + 2 tbsp
- Chicken breast, thin strips500 g
- Yogurt and lemon juice for marinating2 tbsp + ½ lemon
- Garlic and onion, chopped2 cloves + ½ onion
- Black pepper, cardamom, paprika, ground coriander and mastic½ tsp each + a pinch of mastic
- Lebanese bread squares, fried or toasted2 loaves
- For the sauce: yogurt, tahini, vinegar, cumin and garlic1 cup + 3 tbsp + 1 tbsp + a pinch + 1 clove
- Parsley and pickled cucumber to garnishto taste
Allergens (inferred from ingredient names): cereals_gluten, milk, sesame
Nutrition per serving (modelled estimate, not measured): kcal 640, protein 34, fat 20, carbs 78, fiber 3, sugar 5
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder