Ramadan Favourites: Fatteh Dajaj
Learn the ways a chef would cook in your kitchen. For the love of home-cooked meals during the Holy Month of Ramadan, Chef Francesco Dimonte, Head Chef at Ballaro of Conrad Dubai, shared his version
Learn the ways a chef would cook in your kitchen. For the love of home-cooked meals during the Holy Month of Ramadan, Chef Francesco Dimonte, Head Chef at Ballaro of Conrad Dubai, shared his version of the 3 famous Arabic dishes.
In addition, we’ve got a unique take on Kibbeh by The Right Bite Nutrition Centre. All you have to do is follow the instructions.
– 1 Whole chicken, roasted
– 3 Pita bread rounds cut into bite size squares, deep fried till golden
– 300g rice (cook rice with chicken stock)
– 5 Cloves of garlic
– 1 Clove of garlic extra
– 1 kg yoghurt
– Pinch of salt & pinch black pepper
– 150 Toasted nuts (pine nuts, almonds and pistachio)
– 1 Handful finely chopped parsley for garnish
Rinse chicken, cleaning the insides, pat dry, rub with lemon and salt. Place on baking dish. Crush 5 cloves of garlic then rub chicken with crushed garlic. Top with a dash of balsamic vinegar, black pepper and all spice to taste. Drizzle with a little olive oil.
Add 1/2 cup water. Roast in 450F oven for 45 minutes to 1 hour. Baste the chicken with the pan juices every 15 minutes so it stays moist. Add water to the pan if it starts drying out. To know if it is done, check the thighs – they should run out of juices, and the meat should easily separate from the bone.
Once done set aside and when cool enough to handle, separate the meat from the bones in fairly big pieces. Discard the bones and set the meat aside. You can use the pan juices as stock to prepare the rice. Crush 1 clove garlic add to yoghurt with salt & black pepper to taste. Mix well. Set aside, or keep in the fridge, till ready to use.
For serving Fatteh it is best to use a deep, clear glass serving platter so your guests can see the layers. To create the layers: Place the fried bread at the bottom of serving dish in 1 even layer. Top with cooked rice in another even layer. Top cooked rice with prepared garlic-yoghurt sauce, then top yoghurt with chicken pieces, toasted nuts and sprinkle with finely chopped parsley. Season with a sprinkle of freshly cracked black pepper.
If you have leftover chicken even if not following the same recipe, you can still use it to prepare this dish. If you are pressed for time, this is a great dish to prepare quickly. You can always buy ready roasted chicken on days when you are racing against the clock and use to prepare this dish.