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Fatet D’jaj

 In
DifficultyIntermediate
Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients

 2 pita bread cut into 1inch squares
 1 chicken whole
 ¾ cup olive oil
 ¼ cup white vinegar
 2 Squeezed lemons
 4 cloves garlic
 2 tbsp Tahini
 1 tsp salt
 ½ tsp black pepper
 ½ l yogurt
 ¼ cup Pine nuts
 1 cup boiled pilaf rice

Directions

1

Cut up pita bread into small 1 inch squares and fry them in cooking oil for 3minutes until golden brown.

2

Boil rice in water or chicken stock and season with salt covering it fully and leaving it to boil for 30minutes until fully cooked

3

Crush garlic and mix with yogurt, salt, tahini, and lemon juice

4

Wash the whole chicken with cold water, and scrub with vinegar, lemon, salt, and flour thoroughly, rinse with water, and pat dry with a single-use paper towel. Cut the chicken into 8pieces and place in a pot filled quarter length with water, add onion, bay leaves, and seasoning, and leave to boil for 10 minutes then simmer for another 30minutes, make sure to skim off the scum with a skimmer.

5

Separate the chicken from the stock and pull apart separating it from the bone

6

Put the chicken stock through a chino and add vinegar to it and let cool

7

In a pot start by layering the pita bread follow by adding the chicken stock and vinegar until the bread soaks it up, add a layer of rice and some pieces of crushed garlic

8

Follow the same steps again by adding another layer of fried pita bread and top it up with another layer of chicken stock and vinegar, layered with another layer of rice and some garlic

9

Now its time for the yoghurt cover. Layer the yoghurt, tahini mixture on top of the bread and rice and line the chicken pieces on top of the yoghurt along with a little bit of fried pita bread to make it crunchier and look nice.

10

Dress the Fatteh with parsley and fried pine nuts on top. Enjoy!

Ingredients

 2 pita bread cut into 1inch squares
 1 chicken whole
 ¾ cup olive oil
 ¼ cup white vinegar
 2 Squeezed lemons
 4 cloves garlic
 2 tbsp Tahini
 1 tsp salt
 ½ tsp black pepper
 ½ l yogurt
 ¼ cup Pine nuts
 1 cup boiled pilaf rice

Directions

1

Cut up pita bread into small 1 inch squares and fry them in cooking oil for 3minutes until golden brown.

2

Boil rice in water or chicken stock and season with salt covering it fully and leaving it to boil for 30minutes until fully cooked

3

Crush garlic and mix with yogurt, salt, tahini, and lemon juice

4

Wash the whole chicken with cold water, and scrub with vinegar, lemon, salt, and flour thoroughly, rinse with water, and pat dry with a single-use paper towel. Cut the chicken into 8pieces and place in a pot filled quarter length with water, add onion, bay leaves, and seasoning, and leave to boil for 10 minutes then simmer for another 30minutes, make sure to skim off the scum with a skimmer.

5

Separate the chicken from the stock and pull apart separating it from the bone

6

Put the chicken stock through a chino and add vinegar to it and let cool

7

In a pot start by layering the pita bread follow by adding the chicken stock and vinegar until the bread soaks it up, add a layer of rice and some pieces of crushed garlic

8

Follow the same steps again by adding another layer of fried pita bread and top it up with another layer of chicken stock and vinegar, layered with another layer of rice and some garlic

9

Now its time for the yoghurt cover. Layer the yoghurt, tahini mixture on top of the bread and rice and line the chicken pieces on top of the yoghurt along with a little bit of fried pita bread to make it crunchier and look nice.

10

Dress the Fatteh with parsley and fried pine nuts on top. Enjoy!

Fatet D’jaj
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