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Djaj fatteh in dish

Djaj Fatteh (Chicken Fatteh with Pitta & Yoghurt)

Safira
Crispy fried pita layered with tender shredded chicken, garlic yoghurt and toasted almonds. This traditional Djaj Fatteh is a comforting Middle Eastern dish that's perfect for sharing.
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Cook Time 40 minutes
Total Time 40 minutes
Course Lunch, Side Dish
Cuisine Lebanese, Middle Eastern
Servings 8 as a side
Calories 245 kcal

Ingredients
  

For the Chicken

  • 500 g Chicken Thighs or Quarters
  • 3 Bay Leaves
  • 1 teaspoon Paprika
  • 1 teaspoon All Spice
  • 1 teaspoon Garlic Paste
  • Salt and Black Pepper
  • 1 tablespoon Ghee
  • Chicken Stock Enough to cover Chicken, or use Water

For the Garlic Yoghurt

  • 375 g Natural Yoghurt
  • 2 Garlic Cloves Crushed
  • Salt To Taste

For Assembly

  • 3-4 Pitta Breads
  • Ghee For Frying
  • ½ cup Pine Nuts or Flaked Almonds
  • Smoked Paprika To Garnish

Instructions
 

  • Step 1 - Crisp the Pitta - Heat ghee in a frying pan over medium heat. Fry the pitta pieces until golden and crisp. Transfer to kitchen paper to drain and arrange on a serving platter.
    Top Tip - The key to great fatteh is contrast in texture. The pitta should be partly crisp and partly softened by the broth, not completely soggy.
  • Step 2 - Cook the Chicken - Heat 1 teaspoon of ghee in a saucepan. Add the chicken, bay leaves, paprika, allspice, garlic paste, salt and pepper. Cook for 2-3 minutes before adding enough water to cover. Bring to a gentle boil, then reduce the heat and simmer until the chicken is fully cooked and tender.
  • Step 3 - Shred the Chicken - Remove the chicken from the broth and shred finely. Simmer the broth for a few minutes to reduce slightly. Turn off the heat and return the shredded chicken to the broth. Leave to sit whilst you prepare the remaining ingredients.
  • Step 4 - Make the Garlic Yoghurt - Combine the yoghurt, garlic and salt in a bowl. Mix until smooth.
  • Step 5 - Toast the Pine Nuts - Heat 1 tablespoon of ghee in a small pan. Add the Pine nuts or almonds and cook until golden and fragrant. Remove immediately to prevent burning.
  • Step 6 - Assemble - Arrange the crispy pitta on a serving platter. Top with the shredded chicken. Spoon over a little of the cooking broth.Spread the garlic yoghurt over the chicken. Finish with the toasted almonds and all of the buttery ghee from the pan.Dust lightly with paprika. Serve immediately.

Notes

Tips and Tricks

  • Serve immediately to keep the bread from going soggy.
  • Add a splash of chicken stock over the bread for extra flavour.
  • Toast nuts just before serving for maximum crunch.

My Top Tip

The biggest difference between a good Fatteh and a great one is moisture. Don't skip returning the shredded chicken to the warm broth. This allows the meat to stay succulent whilst also infusing it with even more flavour. It's a small step that makes a noticeable difference to the finished dish.

Common Mistakes

Letting the Chicken Dry Out
Always return the shredded chicken to the broth until ready to serve.
Over-Soaking the Bread
A little broth adds flavour, but too much can make the pitta soggy.
Burning the Pine Nuts/Almonds
Almonds can go from golden to burnt very quickly, so keep a close eye on them
Using Cold Chicken
Warm chicken creates a much better contrast against the cool yoghurt.

Variations

Chickpea Fatteh
Add a layer of warm chickpeas between the pitta and chicken.
Tahini Yoghurt Fatteh
Whisk 2 tablespoons of tahini into the yoghurt sauce for extra richness. This is a delicious variation that I have tried and that I love.
Spiced Butter Fatteh
Finish with Aleppo pepper or chilli flakes bloomed in melted butter.
Sumac
Add Sumac for some tang.

What to Serve with Djaj Fatteh

Traditionally, Djaj Fatteh is often enjoyed on its own, but it also pairs beautifully with:
  • Tabbouleh - A fresh parsley and bulgur salad with lemon and olive oil that cuts through the richness beautifully.
  • Fattoush - Crisp vegetables with toasted pita and a tangy sumac dressing add freshness and crunch.
  • Pickles (Kabees) – Sharp, tangy pickles such as turnip pickles balance the creamy yogurt and warm spices.
  • Cucumber Yogurt (Khiyar bi Laban) – Light, cooling, and refreshing alongside the warm, layered dish.
  • Olives and Fresh Herbs – A simple addition that rounds out the table without extra effort.

Storage

The individual components can be prepared ahead and stored separately in the fridge for up to 3 days.
For the best texture, assemble the Fatteh just before serving.
Once assembled, the pita will begin to soften, so leftovers are best enjoyed fresh.

Frequently Asked Questions

Can I Make Djaj Fatteh Ahead?

Yes. Prepare the chicken, yoghurt and almonds in advance, then assemble just before serving.

Can I Bake the Pitta Instead of Frying?

Absolutely. Baking or air frying works well if you prefer a lighter version.

What's the Best Yoghurt to Use?

A thick natural yoghurt or Greek yoghurt gives the best texture.

Can I Use Rotisserie Chicken?

Yes. Although poaching creates extra flavour from the broth, rotisserie chicken is a great shortcut.

Nutrition

Calories: 245kcalCarbohydrates: 4gProtein: 13gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 72mgSodium: 70mgPotassium: 264mgFiber: 0.4gSugar: 3gVitamin A: 121IUVitamin C: 2mgCalcium: 68mgIron: 1mg
Keyword Djaj Fatteh, Fattah, Fatteh
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