Syrian Chicken Fatteh with Fragrant Rice & CreamyYogurt Sauce
Fattet Djaj is a comforting and delicious Middle Eastern dish made with layers of crispy pita bread, fragrant rice, tender shredded chicken, and a creamy garlic-tahini yogurt sauce, all finished with toasted nuts and fresh parsley. Every bite brings together the perfect combination of textures and flavors!
The best part? It’s surprisingly easy to make and is always a crowd-pleaser. It’s a wonderful dish to serve when gathering family around the table, and I promise your family will thank you for it!
Like most fatteh dishes, Fattet Djaj is best assembled just before serving so the pita retains some of its crispness while soaking up all those delicious flavors.
A little spice note: Zaafron ( عُصْفُر) not to be confused with Saffron (زعفران)Comes from the orange-redflowers of the safflower . It’s a more affordable seasoning used in some Middle Eastern kitchens to give rice a lovely hint of color. You can leave it out, along with the mastic, if you can’t find them. The dish will still be delicious!
Ingredients
For the chicken and broth
- ½ chicken or 2 boneless chicken breasts
- 1 shallot
- 1 cinnamon stick
- 3 cardamom pods
- 2 bay leaves
- ¼ teaspoon black pepper
- ½ teaspoon seven-spice
- 1 teaspoon salt
- Water, enough to cover the chicken
For the rice
- 1½ cups short-grain rice
- 1 tablespoon butter
- 1 tablespoon neutral oil
- 3 mastic tears (optional)
- A few zaafron threads (optional)
- 1 cup water
- ½ cup reserved chicken broth
- ½ teaspoon salt
For the pita
- 1–2 thin pita breads, cut into bite-sized pieces
- Oil, for frying
For the yogurt-tahini sauce
- 1½ cups full-fat yogurt
- 2–3 tablespoons tahini
- 2 garlic cloves, minced
- Chicken broth, as needed
- Lemon juice, to taste
- Salt, to taste
For garnish
- Fresh parsley, chopped
- Extra fried pita
- Sumac
- Fried almonds and pine nuts
- A little extra butter, for the nuts
Instructions
1. Cook the chicken
Place the chicken in a pot and cover with cold water. Bring to a boil, skimming off the white foam that rises to the surface.
Add the shallot, cinnamon stick, cardamom pods, bay leaves, black pepper, seven-spice, and salt. Cover and cook over medium heat until the chicken is fully cooked and tender.
Remove the chicken from the broth and shred the meat into bite-sized pieces. Strain and reserve the broth for the rice and yogurt sauce.
2. Prepare the rice
Wash the rice three times, then soak it in lukewarm water for 20 minutes. Drain well.
In a pot, melt the butter with the oil. If using mastic and za’fran, add them now. The mastic will begin to melt and release its aroma.
Add the drained rice and salt, stirring gently for about 30 seconds so every grain is coated in the butter and oil.
Pour in the water and chicken broth. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid has been absorbed and the rice is tender. Remove from the heat and let it rest, covered, until ready to assemble.
3. Fry the pita
Cut the pita bread into your desired bite-sized pieces. Fry in hot oil until golden and crisp, then transfer to a paper towel-lined plate to drain.
4. Make the yogurt sauce
In a bowl, whisk together the yogurt, tahini, minced garlic, lemon juice, and salt.
Gradually add the reserved chicken broth, a little at a time, whisking until the sauce reaches a smooth, pourable consistency. Adjust the lemon juice and salt to your liking.
The sauce should be creamy but thin enough to spread easily over the layers.
5. Assemble the fatteh
Just before serving, arrange the crispy fried pita in a serving dish. Drizzle a little warm chicken broth over the bread to soften it slightly without making it soggy.
Spread the rice evenly over the pita, followed by the shredded chicken. Pour the yogurt-tahini sauce generously over the top.
6. Garnish and serve
Finish with chopped fresh parsley, a sprinkle of sumac, extra fried pita, and golden fried almonds and pine nuts. For extra flavor, toss the nuts in a little melted butter before adding them.
Serve immediately while the layers are fresh and the toppings are at their best!
My tip: Have all your components ready ahead of time, then assemble right before serving. That way, you get the perfect balance of crispy pita, fluffy fragrant rice, tender chicken, and cool, creamy yogurt sauce.