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Fateh Jaj With Vermicelli Noodles
Recipe by Samira El Khafir
Try Samira El Khafir's Fateh Jaj With Vermicelli Noodles today!
- Steps
- Ingredients
Ingredients
Arabic Flat Bread
Shredded Chicken in Spiced Broth
Creamy Garlic Yogurt Sauce
Middle Eastern Vermicelli Rice
Almond Topping
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Steps
- For the Arabic Flat Bread, in a small bowl, mix the warm water with sugar and yeast. Stir and allow to sit for about 5-10 minutes, until frothy.
- In a large bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture with the olive oil. Gradually mix the flour into the liquid to form a dough.
- Knead the dough for about 10 minutes, until it becomes smooth and elastic – adding more flour if too sticky. Cover the dough with a clean cloth or plastic wrap and let it rest in a warm place for 1-2 hours, until it has doubled in size.
- To make the Shredded Chicken in Spiced Broth, break the chicken down into pieces; breast, wings, thighs and legs.
- In a small bowl, mix together the paprika, black pepper, cumin, allspice, and a pinch of salt. Rub this spice mix evenly over the chicken pieces, ensuring well coated.
- Heat the ghee in a large saucepan over a medium heat.
- Add the seasoned chicken pieces and sauté for about 8-10 minutes, turning occasionally, until browned on all sides.
- Once the chicken is browned, add enough water to the saucepan so that the chicken is almost covered. Add the bay leaves and cardamom pods.
- Bring the mixture to a boil, then reduce the heat to low. Allow to simmer gently for 45-60 minutes, or until the chicken is fully cooked and tender.
- Once the chicken is cooked through, remove from the saucepan and allow to cool slightly. Once cooled, shred the chicken using two forks or your hands, removing any bones. Place the shredded chicken in a bowl and set aside.
- Taste the broth in the pot and adjust the seasoning with more salt, black pepper, or a pinch more allspice or cumin if needed. You can also add a bit more water if the broth if it is too concentrated. Keep warm until serving.
- For the Creamy Garlic Yoghurt Sauce, combine the Greek yogurt, garlic, and a pinch of salt in a bowl. Gradually add the water and mix until a smooth, creamy paste.
- For the Middle Eastern Vermicelli Rice, heat the ghee in a large saucepan, over a medium heat.
- When melted, add the vermicelli noodles and cook for 3-4 minutes until toasted, stirring frequently until golden brown, being careful not to burn.
- When the vermicelli is golden, add the washed rice. Stir the rice gently with the noodles and toast for about 1 minute, allowing the rice grains to be coated in the ghee and mix with the vermicelli.
- Add the boiling water over the rice and vermicelli mixture. Add a generous portion of salt, to taste and stir gently to combine. Bring the mixture to a boil, cover and reduce to a very low heat. Simmer for 15-20 minutes, or until the rice is fully cooked and all the water is absorbed.
- Once the rice is cooked, remove the pan from the heat and allow to sit, covered, for 5 minutes. Fluff the rice with a fork to separate the grains and serve hot.
- For the Almond Topping, paste and adjust the seasoning, adding more salt if needed. Set aside.
- In a frypan on a medium heat, melt ghee. Add the flaked almonds and cook for 3-4 minutes, until golden set aside.
- When the flat bread dough has risen, punch it down and divide it into 8 balls.
- Roll each ball into a flat round, about 20-25cm diameter, ensuring they are evenly rolled out.
- Heat a heavy pan or cast-iron skillet over medium-high heat. Place one of the rolled-out dough rounds onto the hot pan. Cook for 1-2 minutes until you see bubbles forming on the top and the bottom starts to lightly brown.
- Flip the bread and cook the other side for another 30-60 seconds.
- Once both sides are cooked in the pan, carefully transfer the flatbread to an open flame using tongs.
- Hold it over the flame for 15-20 seconds on each side, allowing it to puff up and get lightly charred. Remove from the flame and place on a plate. Once cooled cut into 3cm squares.
- Add the ghee to the skillet and warm on a medium heat. Fry the flatbread pieces until crispy and colored on both side. Drain on paper towel.
- To serve, place the Arabic flat bread on a large flat dish. Add the shredded chicken, then a little broth. Pour the yogurt over the chicken and lastly drizzle the ghee and nuts on top. To garnish, add a pinch of flaked sea salt and a pinch of hot paprika. Serve with the vermicelli rice.
