Fattet D’jaj (Chicken Fatteh)
Fattet D’jaj, my all-time favorite.
This recipe had to be the first I share on this blog because it is my favorite Fatteh dish, which is saying something as I am a Fatteh Fanatic (I had to haha). Fatteh is a widely popular Arab dish with many regional variations and recipes across almost all Arab nations. I think it is one of the most under-rated dishes in Arab cuisine and almost all variations of it are favorites of mine! I only say almost because there are many regional varieties that I am yet to try, but the concept of Fatteh as flavorful layers of contrasting textures is one that has never failed me in the kitchen.
Fatet D’jaj, or any Fatteh for the matter, is made of many elements that are prepared separately and then layered on top of each other when it is time to plate. Fatteh, literally mean ‘to crumble’, in reference to the fried bread that is a staple base of any Fatteh recipe. Ideally, you would want to plate the dish right before you serve, to make sure the rice is still warm, the yogurt is still cool, and the fried Shrak has its delicious crisp. The perfect bite of Fatteh is a blend of contrasting textures & temperatures perfectly balanced in savory harmony.
Fatet D’jaj has grown to be my favorite throughout the years & I find myself going back to this recipe often, sometimes trying new techniques from home-cooks around the internet. I started making it around the house when I was younger, and because it was a favorite of my little brother who is very picky about his food, I made it often. And, I never got bored of it.
This recipe is a GUARANTEED dinner favorite. It is filled with warmth and tastes like home. Feel free to play around with the flavors when you try it. For example, sautéing the chicken in the spices is an optional step that I add if I have the time but do not always use. Many people add Tahini & lemon juice to the Yogurt Sauce, which gives it a thicker texture and a more sesame flavor, and while it is an absolute favorite of mine in other Fatteh recipes, I have grown to love this one without. I will be sharing (& experimenting with) more Fatteh recipes soon, so stay tuned, and get ready to become a Fatteh Fan.
Ingredients
Another rendition of my Fattet D’jaj- one of my favorite things about this recipe is that I can always adjust based on what I have available.
Yogurt Sauce
2 Cups Greek Yogurt
2 Cloves of Garlic
1/3 Cup Chicken Stock (reserve 2 tbs for serving)
¼ tsp Dry Cardamom
1 tsp Salt
2 tsp Dried Mint
Rice
1 Cup Basmati Rice
2 Cups Water (you can also use Chicken stock)
Everything else
3 Cups shredded Chicken
3 Cups shredded Shrak Bread (Pita works great, too!)
1.5 Cups Sunflower Oil (if you want to deep-fry)
Salt
Garnish, based on preference
Parsley
Sumac
Toasted Nuts
Directions
Prepare the rice according to package instructions & put aside. Fatteh rice is especially delicious if you fluff the rice with a fork before plating.
Fry your bread in your preferred method. I personally love to quickly deep fry the bread in hot oil, but my mother & sister regularly use an air-fryer and they love it.
Make the yogurt sauce by whisking all the sauce ingredients together. Make sure to taste and adjust according to your preference. I usually end up adding extra garlic cloves for a little heat ;)
In a serving platter, layer your Shrak bread and pour 2 tbs of the chicken broth then proceed to add a layer of rice then a layer of your yogurt sauce. Finally, add your shredded chicken in an even layer across the platter.
Garnish with parsley, toasted nuts & sumac and serve immediately.
