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How To make Layered Chicken and Yogurt Casserole(Fatteh Djaj)
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
Lebanese Chicken and Potato Bake | How To Make Djej w Batata bel Forn Lebanese Recipe
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Hey guys! Today we prepared a typical lebanese chicken bake: Chicken and potatoes in the oven. If you like lemon and garlic you will LOVE this recipe.
For this recipe, you will need (3 servings):
- 3 chicken breasts (you can also use other parts of the chicken if you prefer)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sumac
- 4 garlic cloves
- 2 lemons
- 2 tsp 7 spices
- 3 medium potatoes
If you like it make sure to let us know in the comments and what you would like to see us do.
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Music: Ukulele by Bensound
Video Link:
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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You must try this Lebanese dish | FATTET HUMMUS
Delicious, Lebanese vegetarian dish, Chickpeas fatteh.
Link to full recipe:
Fatteh Hummus (loaded hummus platter)
Get the Recipe:
⭐️ Our Fatteh recipe is a Middle-Eastern dish made with layers of creamy hummus, crunchy pita bread, and tender chickpeas drenched in a delicious yogurt sauce and topped with toasted pine nuts and fresh herbs.
⭐️ Ingredients
1 cup (246 g) hummus
1 cup (180 grams) chickpeas cooked
½ teaspoon cumin
PITA CHIPS
2 pita breads
2 tablespoons extra virgin olive oil
½ teaspoon salt
YOGURT SAUCE
⅔ cup (160 grams) yogurt unsweetened non-dairy, plain, or Greek-style
3 tablespoons tahini
2 tablespoons lemon juice
1 small clove garlic
½ teaspoon cumin
½ teaspoon salt
2 twists black pepper
4 to 6 tablespoons water
GARNISH
2 tablespoons pine nuts toasted
4 tablespoons pomegranate seeds
1 handful mint leaves chopped
1 handful flat-leaf parsley chopped
1 pinch sumac or paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Fattet Hummus With Meat or Hummus Casserole
On the Syrian and Palestinian border comes this wonderful staple dish.
Its Origins lie right on the boarder even.
Fatta meaning Broke Pita Bread, or Broken Bread, in Arabic is where the name of this dish derives from.
Now served all the Levant region.
One of my favorites!
A Wonderfully Delicious Dish!
With Hummus, Crispy Pita Bread, Meat, and Spices!
I highly recommend this dish.
ENJOY!
Ingredients:
1 Can Hummus (2Cups)
Can of Garbanzos Beans(ChickPeas) 15oz
! Cup Plain Yogurt
2 Cloves Minced Garlic
1/2 Tsp Cumin
1/3 Cup Lemon Juice
2 Tbsp Tahini Sauce
Salt to Taste
1/2 Cup Parsley
1 Med size steak (Hand Size)
2 Slices Pita Bread Chopped
2 Tbspn Cooking Oil and a little more to drizzle
1 Tsp Olive oil and little more to drizzle
Dash Allspice
Dash Pepper
Salt to taste
Dash Paprika
Optional
Fried Pine Nuts or small nuts of choice to garnish
Lebanese Chicken Fatteh || Mediterranean Dish Recipe - RKC
Lebanese Chicken Fatteh || Mediterranean Dish Recipe - RKC
#ChickenFatteh #Lebanesechickenfatteh
#Mediteraneandish
#Arabicdish
#Comfortingdish
Chicken Fatteh, popular Arabic dish , layered with toasted pita bread, chick peas, chicken and yogurt sauce. It is super simple to put it together and it’s a delicious meal to try at home
Ingredients
For the Fatteh
* 1 15 oz can chickpeas rinsed/drained
* 2 Arabic pita bread cut into pieces (toasted with olive oil)
* 2 Tbsp extra virgin olive oil
* 1 lb boneless/skinless chicken breast
* 1 tbsp yogurt
* 1 tsp paprika powder
* 1/4 tsp turmeric powder
* 1 tsp ginger garlic paste
* 1 tsp lemon juice
* Salt to taste
* 1/2 tsp White pepper powder
* 2 Tbsp fresh chopped parsley
For the Yogurt Sauce
* 1 cup yogurt
* 2 tbsp Tahini paste
* 1 tbsp lemon juicer
* Salt and pepper to taste
Instructions
* In a large bowl, add the rinsed/drained chickpeas.
* Toss the Arabic bread pieces with olive oil and toast until crisp.
* Heat a pan, add olive oil add the marinated chicken to the pan and fry it. Cook until the juices run clear.
* For the sauce -: add 1 cup yogurt to a bowl, 2 tbsp tahini paste , 1 tbsp lemon juice , salt and pepper to taste. Add freshly chopped parsley to it and mix it well. If the yogurt is thick you can add little water and mix it well.
* For setting the chicken Fatteh. Take a serving dish. First add the toasted pitas and layer it. Top it with the chick peas. Then layer it with fried chicken pieces. Then pour the yogurt sauce over. Garnish it with more parsley leaves and pomegranate seeds if you desire. Serve immediately.