Fattet D'jaj

"This is from the book "When Suzanne Cooks", by Suzanne Hussseini. Submitted to Kuwait Cooking by Erika Yepes."
photo by ErikaY photo by ErikaY
photo by ErikaY
photo by kathleenkirbyturner photo by kathleenkirbyturner
Ready In:


  • 2 pieces pita bread
  • 14 cup peanut oil
  • 3 cups yogurt, plain full-fat
  • 12 garlic cloves, mashed - 2 cloves for the yogurt sauce and 10 cloves for the chicken
  • 1 whole chicken, about 1 kilogram
  • 3 tablespoons peanut oil
  • 3 lemons, juice of
  • 3 tablespoons butter, clarified
  • 2 cups rice, shortgrained, presoaked and drained
  • 12 teaspoon turmeric
  • 4 cups water
  • 14 cup pine nuts, toasted
  • 14 cup pistachios, toasted
  • 14 cup almonds, toasted
  • sea salt, to taste
  • pepper, to taste


  • 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.
  • Prepare the garlic yogurt sauce: Mix together two of the mashed garlic cloves, the plain yogurt and sea salt to taste. Set aside.
  • 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.
  • 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.
  • Prepare the garnish: Combine the 3 types of toasted nuts.
  • 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.

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Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
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