Gazzan Fetteh
Gazzan Fetteh
Ingredients
For the Chicken
- 1 kilo chicken breast, cut into small cubes
- 2 tablespoons olive oil, as needed for cooking
- 1 large onion, chopped
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 teaspoon mixed spice
For the Rice
- 2 cups rice
- 1/2 teaspoon salt, or to taste
- as needed hot water
For the Yogurt Sauce
- 2 cups yogurt
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 1/2 lemon, juiced
For the Bread
- 4 pieces bread, cut into small squares
- as needed vegetable oil, for frying
For the Topping
- 1 tablespoon ghee
- 1/2 cup pine nuts
- 1/2 cup almonds
- 1 tablespoon paprika
- as needed parsley, fresh, chopped, for garnish
Instructions
- 1
Heat a little olive oil in a large pan over medium-high heat. Add the cubed chicken breast and cook until it changes color, about 5-7 minutes.
⏱️ 7 min
- 2
Add the chopped onion to the pan with the chicken and cook until softened, about 5 minutes. Stir in the salt, black pepper, cinnamon, cardamom, and mixed spice. Mix well and continue to cook until the chicken is fully cooked through. Set aside.
⏱️ 10 min
- 3
Wash the rice thoroughly under cold water until the water runs clear. Add the washed rice to a pot and pour in hot water until it is about 2 cm above the rice. Add a little salt.
⏱️ 5 min
- 4
Bring the rice to a boil, then reduce the heat to low, cover the pot, and cook until all the water is absorbed and the rice is tender, about 15-20 minutes.
⏱️ 20 min
- 5
While the rice is cooking, prepare the yogurt sauce. In a bowl, combine the yogurt, tahini, minced garlic, and lemon juice. Mix everything together well until smooth and fully combined.
⏱️ 5 min
- 6
Heat enough vegetable oil for frying in a separate pan over medium-high heat. Fry the bread squares until they are golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Set aside.
⏱️ 10 min
- 7
In a small pan, melt the ghee over medium heat. Add the pine nuts and almonds and fry until golden brown, stirring frequently to prevent burning. Remove from heat and stir in the paprika. Mix well.
⏱️ 5 min
- 8
To assemble the Gazzan Fetteh, spread a layer of the fried bread at the bottom of a large serving dish.
⏱️ 1 min
- 9
Evenly spread the cooked rice over the layer of fried bread.
⏱️ 1 min
- 10
Spoon the cooked chicken mixture on top of the rice layer.
⏱️ 1 min
- 11
Generously pour the prepared yogurt sauce over the chicken layer.
⏱️ 1 min
- 12
Garnish with the fried nuts and paprika mixture. Sprinkle fresh chopped parsley on top. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gazzan Fetteh
For the Chicken
- 1 kilo chicken breast, cut into small cubes
- 2 tablespoons olive oil, as needed for cooking
- 1 large onion, chopped
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 teaspoon mixed spice
For the Rice
- 2 cups rice
- 1/2 teaspoon salt, or to taste
- as needed hot water
For the Yogurt Sauce
- 2 cups yogurt
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 1/2 lemon, juiced
For the Bread
- 4 pieces bread, cut into small squares
- as needed vegetable oil, for frying
For the Topping
- 1 tablespoon ghee
- 1/2 cup pine nuts
- 1/2 cup almonds
- 1 tablespoon paprika
- as needed parsley, fresh, chopped, for garnish
Instructions
- 1
Heat a little olive oil in a large pan over medium-high heat. Add the cubed chicken breast and cook until it changes color, about 5-7 minutes.
⏱️ 7 min - 2
Add the chopped onion to the pan with the chicken and cook until softened, about 5 minutes. Stir in the salt, black pepper, cinnamon, cardamom, and mixed spice. Mix well and continue to cook until the chicken is fully cooked through. Set aside.
⏱️ 10 min - 3
Wash the rice thoroughly under cold water until the water runs clear. Add the washed rice to a pot and pour in hot water until it is about 2 cm above the rice. Add a little salt.
⏱️ 5 min - 4
Bring the rice to a boil, then reduce the heat to low, cover the pot, and cook until all the water is absorbed and the rice is tender, about 15-20 minutes.
⏱️ 20 min - 5
While the rice is cooking, prepare the yogurt sauce. In a bowl, combine the yogurt, tahini, minced garlic, and lemon juice. Mix everything together well until smooth and fully combined.
⏱️ 5 min - 6
Heat enough vegetable oil for frying in a separate pan over medium-high heat. Fry the bread squares until they are golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Set aside.
⏱️ 10 min - 7
In a small pan, melt the ghee over medium heat. Add the pine nuts and almonds and fry until golden brown, stirring frequently to prevent burning. Remove from heat and stir in the paprika. Mix well.
⏱️ 5 min - 8
To assemble the Gazzan Fetteh, spread a layer of the fried bread at the bottom of a large serving dish.
⏱️ 1 min - 9
Evenly spread the cooked rice over the layer of fried bread.
⏱️ 1 min - 10
Spoon the cooked chicken mixture on top of the rice layer.
⏱️ 1 min - 11
Generously pour the prepared yogurt sauce over the chicken layer.
⏱️ 1 min - 12
Garnish with the fried nuts and paprika mixture. Sprinkle fresh chopped parsley on top. Serve immediately.
⏱️ 2 min