Post by Amani on Aug 30, 2011 19:45:47 GMT -5
Fattet Djej
by Anissa Helou
In Arabic, fatta means ‘to break in pieces’ and fatteh consists of several layers of crumbled, broken or cut ingredients, hence the name. There are variations on how each layer is prepared. some prefer to sauté the toasted bread in butter, crushed garlic and herb of their choice before laying it under the other ingredients and leaving the yoghurt topping plain. I find this variation rather heavy and not so healthy. I also always use goat’s yoghurt which I much prefer to either cow’s or sheep’s yoghurt.
1 chicken (about 1 1/2 kg)
1 cinnamon stick
1 onion, peeled
1 tablespoon coarse sea salt
1 large pita bread, opened and toasted
1 glass jar chickpeas (475 g drained)
60 g pine nuts
1 large garlic clove, peeled and crushed
1 kg goat’s yoghurt
Put the chicken in a saucepan, add 1 1/2 litre water and place over a medium heat. As the water is about to boil, skim the surface clean, then add the cinnamon stick and salt. Cover the pan and boil gently for 45 minutes or until the chicken is done
While the chicken is cooking toast the bread in a hot oven or under the grill until golden and let it cool. Rinse the chick peas under cold water to get rid of the salty taste. Spread the pine nuts over a baking sheet and roast in a hot oven for 6-7 minutes, or until they have become golden brown.
Mix the crushed garlic (and mint if you chose to use it) into the yoghurt. Add salt to taste and set aside.
Break the toasted bread into bite-sized pieces and spread over the bottom of a serving dish. Lift the chicken and chickpeas out of the stock and spread over the bread. Cover with the seasoned yoghurt and garnish with the toasted pine nuts. Serve immediately.
Serves 4.
by Anissa Helou
In Arabic, fatta means ‘to break in pieces’ and fatteh consists of several layers of crumbled, broken or cut ingredients, hence the name. There are variations on how each layer is prepared. some prefer to sauté the toasted bread in butter, crushed garlic and herb of their choice before laying it under the other ingredients and leaving the yoghurt topping plain. I find this variation rather heavy and not so healthy. I also always use goat’s yoghurt which I much prefer to either cow’s or sheep’s yoghurt.
1 chicken (about 1 1/2 kg)
1 cinnamon stick
1 onion, peeled
1 tablespoon coarse sea salt
1 large pita bread, opened and toasted
1 glass jar chickpeas (475 g drained)
60 g pine nuts
1 large garlic clove, peeled and crushed
1 kg goat’s yoghurt
Put the chicken in a saucepan, add 1 1/2 litre water and place over a medium heat. As the water is about to boil, skim the surface clean, then add the cinnamon stick and salt. Cover the pan and boil gently for 45 minutes or until the chicken is done
While the chicken is cooking toast the bread in a hot oven or under the grill until golden and let it cool. Rinse the chick peas under cold water to get rid of the salty taste. Spread the pine nuts over a baking sheet and roast in a hot oven for 6-7 minutes, or until they have become golden brown.
Mix the crushed garlic (and mint if you chose to use it) into the yoghurt. Add salt to taste and set aside.
Break the toasted bread into bite-sized pieces and spread over the bottom of a serving dish. Lift the chicken and chickpeas out of the stock and spread over the bread. Cover with the seasoned yoghurt and garnish with the toasted pine nuts. Serve immediately.
Serves 4.