Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fattet D'jaj Recipe
    Lost? Site Map

    Fattet D'jaj

    Fattet D'jaj. Photo by ErikaY

    1/2 Photos of Fattet D'jaj

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Ex-Pat Mama's Note:

    This is from the book "When Suzanne Cooks", by Suzanne Hussseini. Submitted to Kuwait Cooking by Erika Yepes.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Prepare the croutons: Split the pita breads open and cut into bite sized pieces. Fry in the 1/4 cup peanut oil until crisp and golden. Drain on paper towels and set aside.
    2. 2
      Prepare the garlic yogurt sauce: Mix together two of the mashed garlic cloves, the plain yogurt and sea salt to taste. Set aside.
    3. 3
      Prepare the chicken: Rub the chicken with the remaining 10 cloves garlic - getting the garlic under the skin. Season with salt and pepper to taste. Heat the oil in a large pot and brown the chicken on all sides. Add the lemon juice and bring to a boil. Lower the heat, cover the pot and simmer for 40 minutes or until the chicken is falling from the bones- turning once during the cook time. Remove the skin and bones and shred the chicken back into the pot with the lemon sauce.
    4. 4
      Prepare the rice: Heat the clarified butter in a large sauce pan and stir in the drained rice. Add turmeric and salt, mixing well to completely coat the grains. Add the water and bring to a boil. Cover and reduce heat. Let cook undisturbed until all the water is absorbed, 15-20 minutes.
    5. 5
      Prepare the garnish: Combine the 3 types of toasted nuts.
    6. 6
      Assemble the dish: Place the croutons on a platter. Add a layer of hot rice. Add the chicken and drizzle with lemon sauce. Drizzle the yogurt sauce over all and top with the garnish. Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Fattet D'jaj

    Serving Size: 1 (662 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1153.6
    Calories from Fat 636
    Total Fat 70.7 g
    Saturated Fat 19.9 g
    Cholesterol 193.7 mg
    Sodium 392.3 mg
    Total Carbohydrate 76.5 g
    Dietary Fiber 3.6 g
    Sugars 7.6 g
    Protein 52.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites