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Fatta Chicken Salad with Sumac

Fatta Chicken Salad with Sumac

Serves 4, can be served warm or chilled



4tbs of tahini paste

¼ cup of water

1tbs of lemon juice

1 small garlic clove, optional


Olive oil and 1 tbs of butter

2 onions, sliced into rings

3 garlic cloves, crushed

1 lb boneless chicken breasts, cubed

2-3tsp sumac

1 tsp cinnamon

½ tsp ground allspice

lemon juice, 1 lemon

salt and pepper to taste

flat leaf parsley, 1 bunch coarsely chopped

Optional: pitta bread, hummus, and/or Greek yogurt


1: To make the tahini sauce, combine the light tahini, water, and 1 tbs of lemon juice. Stir until consistency of a thick sauce. More water and lemon can be added if the paste is too thick. Add salt to taste. Add 1 crushed, small garlic clove to the mixture for extra flavor.

2: Heat olive oil in pan and add butter to hot oil. Stir butter in. (Ghee or clarified butter can be used instead.) When oil is fully heated, add onions and garlic and fry until the onions are sweated and clear.

3: Add chicken pieces and sumac. While stir-frying chicken add salt and pepper to taste.

4: Once chicken is nearly cooked through, add allspice, cinnamon and lemon juice to the pan. Stir occasionally until chicken is cooked through. Remove from pan and serve or let cool.


Plate chicken with parsley sprinkled on top with a dollop of yogurt or hummus on the side. If serving in a pitta as a sandwich, add a little tahini sauce into the pitta, then fill it with a mixture of chicken and parsley with a serving of yogurt, hummus, or tahini sauce on side.

Recipe adapted from Ghillie Basan’s The Food and Cooking of the Middle East, Anness Publishing Ltd (2013)

Wine Pairings:

Kanonkop Estate Pinotage

Avenida 67 Malbec

Lorca Fantasia Torrontes

Wirra Wirra Scrubby Rise Blend
Hooked! Riesling
Burgans Albarino
Gilgal Pinot Noir
Barkan Cabernet Sauvignon Classic

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