Fattet dajaj

Name: Fattet dajaj
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 4
Ingredients: 4 tbsp olive oil, plus extra for drizzling; 185 g long grain rice; 2 white pitta breads, cut into 2cm triangles; 250 g Greek yogurt; 1 tbsp tahini; 1 tbsp lemon juice; 2¼ tsp fine sea salt; 1 clove/s garlic; 250 g lamb mince; ½ tsp ground allspice; ¼ tsp ground cumin; 4 cardamom pods, seeds ground; ¼ tsp ground coriander; ¼ tsp ground cloves; ¼ tsp ground black pepper; 1 handful toasted pine nuts, to serve; 1 handful flat leaf parsley leaves, to serve; 1 handful pomegranate seeds, to serve

In Arabic, fatteh means ‘breaking bread’ – and fatteh/fattet is also a versatile, layered dish in Palestinian cuisine. The layers in this chicken version include yogurt, rice and crispy fried bread, which each bring wonderful textures.
Recipe by Fadi Kattan

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Serves4
CourseMain meal
Prepare25 mins
Cook1 hr 45 mins
Total time2 hrs 10 mins

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4 tbsp olive oil, plus extra for drizzling
185g long grain rice
2 white pitta breads, cut into 2cm triangles
250g Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
2¼ tsp fine sea salt
1 clove/s garlic
250g lamb mince
½ tsp ground allspice
¼ tsp ground cumin
4 cardamom pods, seeds ground
¼ tsp ground coriander
¼ tsp ground cloves
¼ tsp ground black pepper
1 handful toasted pine nuts, to serve
1 handful flat leaf parsley leaves, to serve
1 handful pomegranate seeds, to serve

Chicken broth

1 tbsp olive oil
1 onion, cut into wedges
1.2kg whole chicken
½ tsp ground allspice
¼ tsp ground cumin
¼ tsp ground nutmeg
½ tsp ground black pepper
½ tsp ground turmeric
1 cinnamon stick
3 cardamom pods

Start by making the chicken broth: put the oil in a large pan with the onion, chicken and spices, then set over a medium-high heat. Move the chicken around the pan with a pair of tongs until it is coated with the oil and spices, then reduce the heat to medium and continue browning it for 10 minutes. Pour about 3 litres of water over the chicken to cover it, bring to the boil, then reduce the heat a little (but ensure the broth is still simmering). Cover and cook for 45 minutes-1 hour until the chicken is cooked through, falling off the bone, no pink meat remains and the juices run clear. Remove the chicken from the broth and pull the meat away from the bones with 2 forks (discard the skin and bones), then set aside. Pass the broth through a sieve, then season (discard the onion and spices).
Drizzle 1 tbsp olive oil into a large pan, set over a medium heat and stir in the rice until translucent. Add 260ml of the chicken broth. Bring to the boil, reduce the heat to low and cover. Cook for 20-25 minutes, until the rice is cooked and the liquid has all been absorbed.
Meanwhile, put 2 tbsp oil in a large frying pan over a medium heat. Fry the pitta for 1-2 minutes each side until crispy. Transfer to a plate lined with kitchen paper and season with salt. In a bowl, mix together the yogurt, tahini, lemon juice and ¼ tsp salt. In a separate pan, heat the remaining 1 tbsp olive oil over a high heat and add the lamb mince, spices and remaining salt, then cook for 4-5 minutes until the meat is browned and cooked through. Set aside and keep warm.
On a deep serving plate, layer ½ of the pitta bread croutons, then spoon over a little of the remaining chicken broth. Spoon the rice on top. Scatter over the lamb and top with the pulled chicken. Ladle over a little more of the warm broth (the remaining broth can be kept in the fridge for up to 3 days, or frozen for up to 3 months). Dollop most of the yogurt tahini sauce on top. Sprinkle over the remaining croutons, the pine nuts, parsley and pomegranate seeds, and serve with the remaining yogurt alongside.

Typical values per serving when made using specific products in recipe