Fattet Djaj is a traditional Lebanese dish that brings together layers of flavor and texture in a single comforting bowl. With crispy toasted pita bread, tender shredded chicken, spiced chickpeas, and a creamy garlic yogurt sauce, this meal is both hearty and refreshing. Topped with golden pine nuts and fresh herbs, it’s a classic expression of Middle Eastern home cooking.

Why You’ll Love This Recipe

Fattet Djaj is the ultimate balance of warm and cool, soft and crunchy, savory and tangy. This dish is a complete meal in itself and perfect for gatherings, family dinners, or even a flavorful lunch. It uses pantry staples and requires minimal cooking, yet delivers incredible depth of flavor. Whether you’re familiar with Lebanese cuisine or exploring it for the first time, this recipe is both accessible and deeply satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Base:

• 2 large pita breads, cut into squares
• Olive oil for toasting

For the Chicken & Chickpeas:

• 2 cooked chicken breasts, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• Salt and black pepper to taste

For the Yogurt Sauce:

• 2 cups plain yogurt
• 2 cloves garlic, minced
• 1 tablespoon tahini (optional)
• 1 tablespoon lemon juice
• Salt to taste

For Topping:

• 3 tablespoons pine nuts
• 1 tablespoon butter or olive oil
• 2 tablespoons chopped fresh parsley
• Extra virgin olive oil, for drizzling

Directions

1. Preheat the oven to 375°F (190°C). Toss the pita squares with a bit of olive oil, spread them in a single layer on a baking tray, and bake until golden and crisp, about 10–12 minutes.
2. In a skillet over medium heat, warm the chickpeas with cumin, salt, and black pepper. Add the shredded chicken and stir until heated through.
3. In a medium bowl, whisk together the yogurt, minced garlic, lemon juice, salt, and tahini (if using) until smooth and well combined.
4. In a small pan, melt butter or heat oil and toast the pine nuts until golden and fragrant. Remove from heat immediately to avoid burning.
5. To assemble the dish, layer the crispy pita chips at the bottom of a large serving dish.
6. Spoon the warm chicken and chickpea mixture over the pita.
7. Generously pour the yogurt sauce over the top.
8. Sprinkle with toasted pine nuts, chopped parsley, and a drizzle of extra virgin olive oil.
9. Serve immediately while the pita is still crunchy.

Servings and timing

This recipe yields 4 servings and takes about 30 minutes from start to finish, making it ideal for a weeknight dinner or a casual weekend meal.

Variations

• Vegetarian Version: Omit the chicken and add more chickpeas or sautéed eggplant.
• Rice Addition: Layer cooked rice between the pita and the chicken mixture for a heartier meal.
• Lamb Fatteh: Replace chicken with spiced ground lamb or leftover lamb pieces.
• Nut-Free: Leave out the pine nuts or substitute with toasted sunflower or pumpkin seeds.
• Spicy Kick: Add a dash of cayenne pepper or chili flakes to the yogurt or chickpea mixture.
• Garlic Yogurt Dip: Serve the yogurt sauce separately for guests to spoon on themselves.
• Herbed Yogurt: Mix in chopped mint or dill to the yogurt sauce for added flavor.
• Tahini-Free: Skip the tahini for a more classic, lighter version.
• Zesty Finish: Top with a squeeze of lemon juice before serving for a fresh, tangy finish.
• Crunch Boost: Add fried onions or crispy shallots on top for extra texture.

Storage/Reheating

• Storage: Store components separately in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken and chickpea mixture gently on the stovetop or in the microwave. Toasted pita can be crisped up again in the oven.
• Make-Ahead: Yogurt sauce and the chicken mixture can be prepared a day in advance. Assemble just before serving to keep the pita crisp.

FAQs

What is Fattet Djaj?

Fattet Djaj is a traditional Lebanese dish made with layers of toasted pita bread, chicken, chickpeas, garlicky yogurt, and pine nuts. It is typically served warm and is considered a comfort food in Levantine cuisine.

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and is a great time-saver for this dish.

Is Fatteh served hot or cold?

Fattet Djaj is served warm with the yogurt sauce at room temperature or slightly chilled, providing a nice contrast of temperatures.

Can I make it ahead of time?

You can prepare all components ahead of time, but it’s best to assemble the dish just before serving to preserve the crispness of the pita bread.

What kind of yogurt should I use?

Plain whole milk yogurt or Greek yogurt both work well. Greek yogurt will yield a thicker, creamier sauce.

Is tahini essential in the yogurt sauce?

No, tahini is optional. It adds depth and a nutty flavor, but you can omit it for a more traditional taste.

Can I use canned chickpeas?

Yes, canned chickpeas are convenient and work well after rinsing and warming with spices.

What can I use instead of pine nuts?

Toasted slivered almonds or sunflower seeds are good substitutes if you want a similar crunch.

How do I keep the pita from getting soggy?

Assemble the dish just before serving to ensure the pita stays crisp under the yogurt and chicken layers.

Is this dish gluten-free?

The dish is not gluten-free due to the pita bread, but you can use gluten-free flatbread as a substitute.

Conclusion

Fattet Djaj is a rich, textural, and deeply satisfying dish that highlights the beauty of Lebanese cooking. With its layers of spiced chicken, creamy yogurt, and crunchy pita topped with golden pine nuts, this recipe is both comforting and impressive. Easy to assemble and endlessly adaptable, it makes for a memorable meal any day of the week.

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