📝 About This Recipe
Fattet Dajaj is a masterpiece of Levantine textures, traditionally served as a grand breakfast or brunch centerpiece. This dish layers golden, toasted pita bread with aromatic poached chicken and warm chickpeas, all smothered in a velvety, garlicky tahini-yogurt sauce. Topped with sizzling pine nuts and fresh herbs, it offers a sophisticated balance of warm and cool, crunchy and creamy that defines Lebanese hospitality.
🥗 Ingredients
The Chicken & Broth
- 500 grams Chicken Breast or Thighs (boneless and skinless)
- 1 piece Cinnamon Stick
- 2 pieces Bay Leaves
- 4 pieces Cardamom Pods (cracked)
- 1 teaspoon Salt (plus more to taste)
The Crunchy Base
- 3 loaves Lebanese Pita Bread (cut into 1-inch squares)
- 2 tablespoons Olive Oil (for roasting the bread)
- 1 can Chickpeas (400g, drained and rinsed)
The Yogurt Tahini Sauce
- 3 cups Greek Yogurt (at room temperature)
- 1/4 cup Tahini (well-stirred)
- 3 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 2 tablespoons Lemon Juice (freshly squeezed)
The Garnish & Sizzle
- 2 tablespoons Ghee or Butter (for frying nuts)
- 1/4 cup Pine Nuts or Slivered Almonds
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pomegranate Seeds (optional, for a pop of color)
- 1/2 teaspoon Aleppo Pepper or Paprika (for dusting)
👨🍳 Instructions
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1
Place the chicken in a medium pot and cover with water. Add the cinnamon stick, bay leaves, cardamom, and salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the chicken is tender and fully cooked.
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2
While the chicken simmers, preheat your oven to 190°C (375°F). Toss the pita squares with olive oil on a baking sheet and bake for 10-12 minutes, turning halfway, until deep golden brown and very crunchy.
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3
In a small saucepan, warm the chickpeas with a splash of water or some of the chicken broth over medium heat. Keep them warm until ready to assemble.
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4
Prepare the yogurt sauce: In a large bowl, whisk together the Greek yogurt, tahini, crushed garlic, and lemon juice until smooth. If the mixture is too thick, add 1-2 tablespoons of warm chicken broth to reach a pourable, velvety consistency.
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5
Once the chicken is cooked, remove it from the pot. Strain the broth and reserve 1/2 cup for assembly. Shred the chicken into bite-sized pieces using two forks.
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6
Begin assembly just before serving to maintain the crunch: In a large, deep serving platter or individual bowls, spread the toasted pita squares in an even layer.
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7
Lightly drizzle the reserved 1/2 cup of warm chicken broth over the pita. You want the bread to soften slightly but still retain a crunch.
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8
Layer the warm chickpeas over the pita, followed by the shredded chicken.
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9
Pour the yogurt-tahini mixture over the chicken, covering it completely to create a smooth white blanket.
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10
In a small skillet, melt the ghee or butter over medium heat. Add the pine nuts and fry for 1-2 minutes, stirring constantly, until they turn a rich golden brown. Be careful as they burn quickly!
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11
Immediately pour the hot ghee and toasted nuts over the yogurt layer; it should sizzle enticingly.
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12
Garnish with a dusting of Aleppo pepper, fresh parsley, and pomegranate seeds. Serve immediately while the base is still crisp and the topping is warm.
💡 Chef's Tips
Always use room temperature yogurt to prevent it from splitting when it hits the warm ingredients. Do not assemble the dish until you are ready to eat, otherwise the pita will become soggy and lose its textural charm. For a deeper flavor, you can toast the pita in a pan with a little ghee instead of baking it in the oven. If you prefer a lighter version, use low-fat yogurt, but full-fat Greek yogurt provides the most authentic, creamy mouthfeel. Save the remaining chicken broth for a soup the next day; it is packed with aromatic flavor.
🍽️ Serving Suggestions
Serve with a side of fresh radish, green onions, and mint leaves for a refreshing crunch. Pair with a hot cup of Lebanese black tea infused with fresh mint or sage. A side of mixed Middle Eastern pickles (kabees) cuts through the richness of the tahini perfectly. For a complete breakfast spread, serve alongside a plate of sliced heirloom tomatoes and cucumbers drizzled with olive oil.