Fatet Batata (Spicy Potato Fatteh)
This may be my third recipe, but it is my second Fatteh which should tell you just how much I love Fatteh. I even had it at my wedding (& it was super delicious!)! I grew up with the Fatteh classics: Jaj (Chicken) , Betenjan (Eggplant) Hummus, but a few years ago I stumbled upon a recipe for Fatet BATATA on Instagram. With Potatoes already being one of my favorite ingredients, I had to try it!
I played around with this recipe a lot over the years, and like any Fatteh I make I usually make it in a different way every time, but today I am sharing my absolute favorite version of the Fatet Batata.
My favorite thing about this dish is that it lends itself so easily to heat. You can make it pretty spicy & count on the Yogurt Sauce for some delicious coolness. This recipe is a perfect easy winter night dinner. The different layers of the Fatteh can be prepared simultaneously, making this dish relatively quick but I suggest you take your time and enjoy the process. There is something so tranquil about preparing small components separately and bringing them together in a final dish.
Like with any Fatteh dish, Fattet Batata is prepared by layering your toasted bread, the star: in this case Batata, a yogurt sauce, and finally a garnish featuring toasted nuts.
Simple, classic, so absolutely delicious.
| Yields 3 Servings |
Ingredients:
Potato layer:
1 tbs Olive Oil
3 Meduim Sized Potatoes, cut in cubes and half boiled.
3 cloves of Garlic
2 tbs Tomato Paste
1 Cup Chickpeas (cooked & drained)
Chilli Flakes
1 tbs Lemon Juice
Cilantro
Salt, to taste
Chicken Layer:
1 Large Chicken Breast cut into thin strips (you can easily do two)
Lemon Juice
Palestinian Seasoning
Yogurt Sauce:
1 Cup Yogurt
1/4 Cup Tahini
2 Cloves Garlic
Lemon
Dried Mint
Salt
Half a piece of Pita Bread
Garnish
Sumac
Cilantro
Nuts (Walnuts or Pine Nuts)
Method
The Bread: You can either toast your pita bread in the oven at 175° or go for the classic, my favorite, the deep fryer! Just make sure to remove them from the oil just before you think they’re done and they will continue to golden up after removing them from the heat.
The Potato Layer: To make the potato layer, start with sautéing the garlic, tomato paste and chili flakes in a little bit of Olive Oil for two minutes. Stir in your potatoes then cover, lower the heat allowing to cook. Keep checking in your potatoes stirring them frequently. Add chickpeas, lemon juice, cilantro & salt after 5 minutes, and stir..
Remove potatoes from pan after about 15 minutes (time might vary depending on size of potato cubes).
In the same pan, add seasoned chicken strips and sauté until cooked through, then remove from heat.
The Yogurt Sauce: Combine all sauce ingredients in a medium--sized mixing bowl. Taste & adjust seasoning according to preference.
Assembly: Layer all the Fatteh layers on top of each other, garnish & enjoy!
