{"id":6491,"date":"2026-10-18T15:52:28","date_gmt":"2026-10-18T20:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-chicken-fatteh\/"},"modified":"2026-10-28T14:37:04","modified_gmt":"2026-10-28T19:37:04","slug":"how-to-make-lebanese-chicken-fatteh","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/ar\/how-to-make-lebanese-chicken-fatteh\/","title":{"rendered":"How to Make Lebanese Chicken Fatteh (Fattet Djej)"},"content":{"rendered":"

Layers of crisp bread, spiced chicken and chickpeas under a cool garlic yogurt sauce, finished with sizzling pine nuts. It looks like a feast and comes together in about an hour.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n
Prep time<\/th>\n20 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n45 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n4 to 6<\/td>\n<\/tr>\n
Difficulty<\/th>\nMedium<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Fatteh comes from the Arabic word for crumbling or breaking bread, and every version starts the same way: pieces of toasted or fried bread at the bottom of a dish, something warm on top, then cool yogurt and a final spoon of nuts fried in butter. Fattet djej, with chicken, is the generous Friday or Sunday lunch version, and a popular dish at iftar during Ramadan.<\/p>\n

The magic is in the contrasts. Hot chicken and chickpeas against cold yogurt, crunchy bread against soft sauce, and a hit of cinnamon and allspice from the broth. Assemble it right before eating so the bread keeps some crunch.<\/p>\n

Ingredients<\/h2>\n

For the chicken<\/h3>\n