Kindred spirit and Schulz supporter Tom Sarafian, (and the unofficial king of Hummus) known for his time at Bar Saracen before developing his line of Sarafian Melbourne jars. He has kindly shared his recipe for chicken fatteh with tahini yogurt and brown butter. Inspired by Arabic food, Tom combines traditional techniques with innovative touches using beautiful local produce (like Schulz Organic Dairy!). Fatteh is an Egyptian and Levantine dish consisting of pieces of fresh, toasted, grilled, or fried flatbread covered with other ingredients.

This recipe is moreish, and filling with our creamy Greek Yogurt topped with browned Schulz Fresh Butter and toasted nuts. Try it out for your next dinner or lunch!

Keep an eye out for Tom as he plans to open two Melbourne CBD spots in 2025: restaurant Zareh, and daytime eatery and deli Sarafian.

This recipe serves 4 people.

WHAT YOU’LL NEED

2 pieces Lebanese pita bread

300g Canned chickpeas

500g Chicken thigh fillet

Sea salt

2 tbsp ground sumac

2 tsp Aleppo pepper

Black pepper

1/4 tsp Ground cinnamon

1/4 cup Flaked almonds

1/4 cup Pine nuts

1 Lemon

1/2 cup Extra virgin olive oil

4 Spring onions

1/2 Red onion

1 Long red chilli

150g Schulz Organic Cultured butter

1/4 Bunch coriander

1/4 Bunch parsley

1/4 Bunch mint

1/3 Jar toum

300g Schulz Organic Greek Yogurt

100g Tahini

METHOD

Preheat oven to 180c.
Take the chickpeas, drain their water and rinse thoroughly. Place in a medium-sized pot and cover with fresh water with a pinch of salt. Bring to boil over high heat and boil for five minutes. Turn off the pot and keep aside, covered, until ready to serve.
Place pita bread on a tray and rub a teaspoon of olive oil over both sides of each piece. Bake in oven for five minutes or until golden brown and crisp. Remove and set aside to cool. Once cool, break into small bite-sized pieces.
Place the nuts on a tray and toast in oven for five to 10 minutes or until they’re the colour of honey. Remove and set aside to cool.
Mix yogurt in a small bowl till smooth along with tahini annd toum and a pinch of salt. The consistency should be slightly thicker than pouring cream. Set aside at room temperature.
Place chicken in a bowl and add 100ml of olive oil and a big pinch of sea salt, black pepper and Aleppo pepper. Mix well then lay flat on a baking tray and cook for 15 minutes. Remove from oven and rest for 5 minutes.
Slice chicken into strips around 1cm thick. Set aside on a tray and cover with foil to keep warm.
Thinly slice the chilli, red onion and spring onion. Place in a large mixing bowl. Pick, wash, dry and roughly chop herbs and add to bowl. Add a pinch of sea salt and the sumac. Squeeze lemon all over and add a splash of olive oil. Gently mix and set aside. (This should be the last step, just before assembling the fatteh.)
When ready to serve, take the butter and gently melt in a small saucepan on a low heat. Place the chicken back in oven for a few minutes to reheat. Place the pot of chickpeas back on the stove and reheat until boiling.
Start to assemble the fatteh. Take a large serving bowl and place chicken on the bottom in an even layer. Ladle chickpeas over chicken with a good splash of their cooking water. Mix the salad and layer on top. Scatter the toasted pita all over the salad.
Pour the tahini yogurt all over and gently spread to the edges of the bowl. Sprinkle cinnamon on yogurt. Take the pot of melted butter and add all the nuts. Turn heat to high and continue to cook, stirring frequently until nuts are golden brown and butter is caramelised. Pour on top of yogurt. The butter will sizzle all over the yoghurt and have the most incredible aroma.

Enjoy with your friends and family!