Chicken Fatteh (Fattet Jaj)

chicken fatteh topped with pine nuts

Hi my friends! How are you? I am finally starting to feel better and I literally spent all day today in the kitchen making delicious food. I haven’t cooked in almost 2 weeks so I was super eager to get back into the kitchen. I had a bunch of leftover chicken. Whenever I have chicken leftover from a meal, I shred it so I can use in salads or soups or even this dish right here!

Fattet Jaj (Chicken fatteh) is basically a layered leftover dish of chicken, toasted bread, and yogurt. It is super simple to put together yet tastes like it took a while to make. I highly recommend making this the next time you have leftover chicken.

Servings: 4 people

Total time: approx. 20 min


2 1/2 cups shredded chicken

1 tbsp chicken shawerma seasoning

1 tsp paprika

1 tsp garlic powder

Pinch of cinnamon

1 tsp onion powder

1 tsp all spice

Salt & pepper to taste


Stir all the spices with the chicken and warm it up on the stove top covered with a small amount of olive oil. Set aside.

Sauce Ingredients

1 1/2 cups of plain yogurt (I use Kite Hill Unsweetened Almond Milk Yogurt for a dairy free option)

4 garlic cloves mashed well

2-3 tbsp dried mint

1 tbsp tahini

Salt & pepper to taste

1/2 a lemon’s juice


Mix all the above ingredients together well. Set aside.

Pita ingredients

2 pita bread (cut into small cubes) (You can use GF bread )

Olive oil for coating

Salt to taste


Preheat oven to 350 F.

Coat the pita bread pieces in olive oil lightly with salt as well. Spread on a baking sheet and bake for 10 min or so till browned. Set aside.

Layering Instructions

Start with the toasted pita chips then top with the chicken then the sauce. Garnish with toasted pine nuts & parsley. Enjoy!

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