Fattet Djej is a dish I started making when I met my husband. It is Palestinian & so good. We usually make Fattet Hummus (no chicken, only chickpeas) and we serve it as a side dish but this Fatte can be served as a Main Dish. The below recipe was inspired by Palestine on a Plate (www.palestineonaplate.com). I added some spices (7 spices mix) , a bit more meat (500 g instead of 250g), a bit more rice. (3 cups instead of 2) and lots of garlic. ( 8 cloves instead of 3). No almonds in my recipe too, only pine nuts. Let me know what you think when you try the recipe!
Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 6 people
Ingredients:
- 1.1 Kg Whole Chicken
- 10 Cardamom Pods
- 1 Onion, cut into quarters
- 500 g Minced Lamb
- 2 tbsp Nutmeg
- 2 tbsp 7 Spices
- 2 tbsp Cinnamon
- 3 cups Egyptian Rice
- 4 cups Yoghurt (1 Kg)
- 8 cloves Garlic
- 2 Green Chillies
- Juice of 1 Lemon
- Bunch of Parsley
- 100 g Pine Nuts
- 2 Big Arabic Bread
- 1 L of Water (maybe more to cover the chicken) & 3 3/4 cups to cook the rice
- Some Olive Oil
- Some Vegetable Oil
- Salt & Pepper to taste
Directions:
- Start by cutting all veggies – cut the chillies in small pieces, chop the parsley, cut the onions into quarters & mince the garlic.
- Put the chicken in a pot with the cardamom pods and the onion. Cover with water and cook for 1 hour on medium heat. Once cooked, pull the meat & keep the stock.
- Meanwhile, in a pot, heat some olive oil. Once heated, brown the minced meat. Add the cinnamon, nutmeg & seven spices while cooking.
- Once brown, add the rice and toast it for 1 minute. Add 3 cups & 3/4 cup of water & let the rice cook.
- Make the yoghurt sauce – add yoghurt, lemon juice, chillies, salt to taste & a bit of the chicken stock to make the yoghurt runny enough.
- Cut the Arabic Bread into squares. Heat vegetable oil & fry the bread until golden.
- Start Layering – Arabic bread first, the yoghurt, the chicken then the rice.
- Decorate with parsley & pine nuts. Serve & enjoy!
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