Preparation time15’
Cooking time10’
Level of difficultyMedium
For the chicken:
400 gr. (2 fillets) chicken, cut into cubes
For the spice mixture:
2 teaspoons cumin
2 teaspoons paprika
2 teaspoons oregano
2 teaspoons sumac
1/4 teaspoon hot red pepper
30 gr. yoghurt
1/8 teaspoon melted garlic
15 gr. olive oil
2 teaspoons tomato paste
1 tablespoon onion, finely chopped
2 teaspoons sugar
Salt and pepper
For Fattoush salad:
1 small Arabic pie, baked in the oven at 200 °C for 10 minutes
Leaves of 1/2 Cypriot lettuce, coarsely chopped
10-12 cherry tomatoes, cut in half
10-12 leaves of fresh mint
For the salad dressing:
35 gr. juice of pomegranate
25 gr. white vinegar
2 teaspoons sumac
70 gr. fresh lemon juice
60 gr. olive oil
Salt and pepper
To serve:
2 Arabic pies
Yoghurt
1. First we have to marinate the chicken. In a bowl, add the chicken, the spice mixture, the yogurt, the garlic, the olive oil, the tomato paste, the onion, the sugar, the salt and the pepper. Stir, cover with wrapping film and refrigerate at least for 30'.
2. In a small bowl, beat the sauce ingredients with a whisk. Transfer the sauce to a jar and keep refrigerated covered. The amount is more than we will need but this sauce goes well with many other salads.
3. To cook the chicken, heat a cast iron pan over medium heat. Put the chicken in the pan, stir and cook for 8 to 10 minutes or until the chicken is cooked.
4. In a bowl, put the salad ingredients, add 2 tablespoons of the sauce and some pieces from the toasted pie. Mix well and add extra sumac.
5. Serve in dishes. Place a small Arabic pie as a base, the chicken pieces on top, salad and yogurt next to it.
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