Sufra Dayma: Lebanese Fatta By Moushira Abdel-Malek Ingredients: 2 cups rice 1 whole chicken 6 loaves Pita bread 11/5 Litres yoghurt (at room temperature) 3 bouillon cubes 200 gms skinned almonds (golden fried) 3 heaped tbsp. crushed garlic 2 tbsp vinegar + 3 tbsp lemon juice Butter + oil Salt + pepper + 2 cardamom pods Method: In a large cooking pan, melt some butter and oil. Stir fry washed and seasoned chicken to slightly golden on all sides. Add cardamom pods and boiling water to cover well. Bring to the boil, cover and simmer over medium heat until chicken is well done. Remove from stock. Strain stock and reserve aside. Remove skin and bones from chicken, cutting flesh into bite sizes, by hand. In the meantime, cook rice using two bouillon cubes in its water. Melt some butter and oil in a frying pan. Add two tbsp garlic. Stir fry only until yellowish. Add vinegar and lemon juice and remove from heat. Add to strained chicken stock. Stir to combine, cover and leave aside. With a pair of scissors, cut pita bread into squares of one layer. Deep fry into hot oil. Strain on kitchen paper towels. Stir yoghurt with a fork. Slightly salt and add remaining crushed garlic and combine. In a large rectangular serving dish with edges, spread rice in a thin layer. Bring stock with chicken pieces to the boil, adding remaining bouillon. Add over rice and distribute. Add fried bread squares over. Pour yoghurt, distributed evenly over bread. Top with almonds and serve.
