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How To make Layered Chicken and Yogurt Casserole(Fatteh Djaj)

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3 Pounds roasting chicken
2 1/2 Quarts water
1 Tablespoon black peppercorns
2 Inch cinnamon stick
1/4 Teaspoon cloves
1 Medium onion -- coarsely chopped
2 Large Sprigs fresh thyme
2 Cups plain yogurt
1 Cup long-grain white rice
4 Cloves garlic -- finely chopped
juice of one lemon 1 1/2 Teaspoons salt
4 Cups toasted pita
3/4 Cup mixed flat-leaf parsley and fresh mint

finely
chopped 3 Tablespoons pine nuts :

dry-roasted
2 Tablespoons unsalted pistachios -- coarsely chopped
Wash the chicken. Pull off the skin and trim off excess fat.
Place the cold water and chicken in a large soup pot. Add the peppercorns, cinnamon, cloves, onion, and thyme and bring to a boil over medium-high heat. Lower the heat and simmer gently, partially covered, for 1 hour. Remove from the heat.
Meanwhile place the yogurt in a sieve or colander lined with cheesecloth. Let drain over a bowl for 1 hour to thicken.
Remove the chicken from the broth with tongs, and place the chicken on a work surface. Let cool somewhat, then pull the chicken meat off the bones, shredding it into bite-size pieces. Discard the bones. Strain the broth and discard the solids. Pour 4 1/2 cups of the broth into a container and place the broth in the refrigerator to cool (If you are in a rush, you can skip this step and use the broth without defatting it). Set aside the remainder of the broth in the refrigerator or freezer for another use. (The recipe can be prepared ahead to this point and the chicken, broth, and yogurt stored, covered, in the refrigerator for up to 48 hours). Skim the fat off the surface of the cooled broth.
Rinse the rice thoroughly in cold water until the water runs clear, then drain well. Place in a saucepan with a tight-fitting lid and add 2 1/4 cups of the defatted broth. Bring to a vigorous boil, then cover, reduce the heat to very low, and cook for 20 minutes. Remove from heat.
Meantime, combine the remainder of the defatted broth, the chopped garlic, and lemon juice in a small saucepan and bring to a gentle boil. Add 1 teaspoon of the salt and simmer for 5 minutes. (If you have refrigerated the chicken pieces, place them in the broth to rewarm). You are now ready to assemble the fatteh.
Assemble the fatteh on a large shallow serving dish or platter. Leave 1 cup of the toasted pits in triangle-shaped pieces and break up the rest into bite-sized pieces. Spread the broken pieces over the bottom of the dish and lean the triangles up agains the sites, or if using a platter, place around the edge. Pour two thirds of the garlic broth over the crumpled bread. Spoon on the rices, spreading it evenly, then distribute the chicken pieces evenly over the rice Pour the remainder of the broth over the chicken.
Mix together the yogurt and the remaining 1/2 teaspoon salt and spread over the chicken. Scatter the chopped herbs over the yogurt, then sprinkle on the pine nuts and chopped pistachios. Alternatively, you can mix the chopped mint into the yogurt, leaving only the parsley and nuts as top dressing. Serve immediately.
"Flatbreads and Flavors" by Jeffrey Alford and Naomi Duguid, 1995
Shared by Cathy Lee Lielausis, New Hampshire, USA

How To make Layered Chicken and Yogurt Casserole(Fatteh Djaj)'s Videos

You must try this Lebanese dish | FATTET HUMMUS

Delicious, Lebanese vegetarian dish, Chickpeas fatteh.
Link to full recipe:

Fatteh Chicken Recipe | Chicken Fatteh Recipe | Fatteh Recipe | Food Velocity

Ingredients
Chicken 500gm
Red chili flakes 1 tbsp
All spices powder 1 tsp
Goya adobo all purpose seasoning 1 tsp
Salt 1/2 tbsp
Sriracha sauce 1 tbsp
Lemon juice 1 tbsp
Yogurt 3 tbsp
Orange food color 1/4 tsp
Oil 3 tbsp
Yogurt 1.5 cup
Lemon juice 3 tbsp
Tahini sauce 2 tbsp
Garlic cloves 3 (chopped)
Water 1/2 cup
Salt 1/2 tbsp
Black pepper 1 tsp
2 pita bread
Some olive oil
Fresh coriander 1/4 cup
Pomegranate 1/4 cup
Oil 3 tbsp
Almonds 2 tbsp

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ramadan recipes - ramadan iftar ideas - fatteh recipe - Fatteh hummus - chickpeas with yogurt

Fatteh hummus the Middle Eastern dish which usually served for a breakfast or lunch. Toasted pita flat bread, hummus beans (chickpeas, garbanzo beans) are layered with yogurt topping and sprinkle with toasted pine nuts, parsley, mint, paprika, sumac or cumin. So many variation of one dish. every country has their own fattet hummus.

Ingredients
3 medium pita bread ( any flat bread can be used)
1 cup of chickpeas (garbanzo beans) soaked over night and boiled for 1 hour or till soft. In the last 5 minutes, add cumin and salt to your taste.
1/2 cumin
1/2 salt

yogurt topping
500 g of plain yogurt
2 tbsp. tahini
1 lemon juice (aprox. 50 ml)
1 clove of Garlic
1/2 Salt

For the Garnish
30 g pine nuts or almonds
1 tbsp. butter ( you can use ghee or olive oil) this is depends your preferable taste)
mint, parsley, paprika, sumac, cumin, toasted bread (any for your choice )

___________________________________________________________________
1. Soak the chickpeas in a water over night. Place the chickpeas (garbanzo beans ) in a large pot and cook for 1 hour or till it soft. add the salt and cumin and boil for 5-7 minutes. Set aside (don't remove the water from chickpeas you may need it to soak the bread layer).

2. Cut pita bread into squares and toast them ( you can also bake them or deep fry pitas).

3. Yogurt layer
Combine together the plain yogurt, tahini, lemon juice, salt, garlic. if it is getting too thick, add some chickpeas water.

To assemble the fatteh:
Spread the layer of pita bread first, cover it with cooked chickpeas (garbanzo beans) and some water to soften the bread. Follow with the yogurt layer to cover the full surface. Garnish with parsley, paprika, and toasted pine nuts.
The fattet hummus is ready! Enjoy.

Chef's Signature Dish: Chicken Fatteh by Chef Greg Malouf of Zahira

What Greg Malouf attempts to do here at his newly opened restaurant Zahira is to present Lebanese Arabic food in a more architectural way in terms of fresh produce, the quality of food, the surroundings along with excellent service. In his food there's always some common threads or links between his heritage and his childhood memories and travels as he attempts to pay respect to the origins of each dish.

His life's work is about Arabic food and putting it on a pedestal and he came to Dubai to showcase contemporary Lebanese Arabic food. He likes to progress and push things further and wants Zahira to be the voice of Arabic food that should be put on the map of world cuisine.

About Gourmet Times Dubai
Gourmet Times Dubai is a Digital Food Magazine featuring the Top Chefs and Best Restaurants in Dubai. It features Chefs Interviews and Videos of their signature dishes, Chefs Recipes, Dubai Restaurant news, Gourmet Travels and is packed with features from the gourmet world.

Restaurant: Zahira
Chef: Greg Malouf

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Fatet Djaj

Fatet djaj tavuklu yemekler

episode 75 fatehفته حمص فته مكد وس فته الجاج

1 sauce three types of fateh
what does fateh means? it means soaking in this case we are soaking the bread with different sauces and flavor ,,,

for example the first fateh with chick peas and pita bread and the yogurt sauce garnish with parsley , pin nuts with paprika and all spice

1 can chick peas washed add fresh water with salt and dash of baking soda

the second dish is eggplant fateh ,,, fried eggplant ,for the red sauce i cut onion with olive oil , added the tomatoe paste and the pomegranate sauce to taste i like mine sour ,,, and for layering toasted bread the red sauce the yoghurt sauce and the eggplant cubes for garnish with parley paprika and all spice with pine nuts and onions with toasted bread and the yoghart sauce

1 large eggplant cut in to cubes and fried with iveg oil
1 onion
2 tbs tomatoe paste
1 cup water
3 tbs pomegranate sauce syrup
salt and papper to taste
half of the fry eggplant and the other half to garnish
cooked ground beef with some salt and all spice

the third one is chicken fateh in this case it is leftover chicken and leftover rice
for the chicken broth i added i cup water and 1 veg cube boil for 5 min and whetted the rice in the microwave

the yogurt sauce
2 cups yougart sauce this is enough for all three fateh if you are making one you put less than a cup
3 tbs tahini
3 tbs lemon juice
salt and 1 glove garlic mix well and set aside

About me : Syrian mom loves to cook and always on the hunt for new recipes ,I learned cooking from my grandma I took her patience ,passion ,and what good food taste like.

Watch me on YouTube : Rawaa's kitchen
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