Recipes Browser

Share on facebook
Creative Commons License

Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Permissions beyond the scope of this license may be available at Terms of Use Agreement
Fatti dajaj (Chicken Fatti) Print
Written by Ghinwa Alameen   
Friday, 01 January 2010 16:44

Chicken fatti

Fatti is one of the most famous and distinctive Syrian dishes. Toasted Syrian bread, rice and chicken soaked with yogurt sauce and garnished with nuts. Works great with leftover chicken and stale bread. Other varieties exist with beef, eggplants and and even sheep tongues!








  • 1 chicken hindquarter (or equivalent amount of chicken breast)
  • 1 cup medium-grain rice
  • 3/4 loaf pita bread
  • 1 cup plain yogurt
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 1 clove mashed garlic
  • 1 cup chicken broth
  • 2 tablespoon canola oil
  • 2 bay leaves
  • Salt and pepper to taste

For decoration (optional)

  • 1/3 cup cashew or almond halves/or 1/4 pine nuts
  • 1 tablespoon ghee or butter
  • 2 tablespoons chopped parsley
  • 4 tablespoon pomegranate seeds
  • 1/4 teaspoon paprika
Chicken Fatti


  1. Remove the skin from chicken and cook with some salt, pepper and bay leaves. Shred when cool enough. Any leftover chicken will do just fine. Keep the stock to use later.
  2. Cook the rice adding little salt. Leftover rice works well, just warm it well before assembling fatti.
  3. Cut the Syrian bread into bite-size pieces and toast in the oven until completely crispy, but not brown. Stale bread works even better than fresh.
  4. To prepare the sauce, mash the garlic then add yogurt, tahini and lemon juice in this order (tahini might crumble otherwise). The sauce should be prepared at room temperature and never heated. Add salt to taste, but remember that other ingredients are also salted.
  5. Prepare the nuts (cashew or almonds) by splitting them in half
  6. To assemble fatti, all ingredients need to be warm enough except the sauce. This should be a quick process so that fatti stays warm (you can not heat it), and bread stays crispy enough. Start by mixing rice and bread and half the chicken, and pepper lightly in the serving casserole. Ladle the chicken stock and half the sauce and mix lightly. Sprinkle the rest of chicken on top and pour the rest of the sauce distributing equally.
  7. For decoration, toast nuts in butter or ghee (should be done while assembling fatti), and distribute over fatti. Garnish with chopped parsley, ground red pepper and pomegranate seeds.


Comments (2)
  • Sammer Lashin  - Yum!
    This looks super-yummy. I'm going to try making it this weekend!
  • Robina  - mmm
    I think I had this dish cooked my a syrian friend many years ago while living in Greece.
    He was from Syria, and I think of his cooking often.
    I tried to make it, many years later and now realize my mistake... I baked it with the sauce!

    His version was toasted arabic bread on the bottom..I am so excited to have googled and found this recipe. I will shop and cook it tomorrow and relish in my dreams of a 20 something Brit living in Greece in the 80s!
Only registered users can write comments!
Last Updated on Monday, 23 April 2012 21:33
More articles :

» Kufta Kabab

Kabab, the king of all grilled meat, is a summer favorite. Lamb is mixed with garlic and parsley, grilled and served with assorted salads and veggies. With over 20 varieties, this is the most popular one in Syria. Simple, smoky, authentic and...
Syrian Cooking Facebook Page
Follow Me
RSS Feeds