Fattet Kishk with Chicken – Recipe and Preparation Method

Fattet Kishk with Chicken – Recipe and Preparation Method

Fattet Kishk with chicken is a hearty and delicious dish, often prepared in the winter months. Kishk itself is a traditional winter food in the Levant and Egypt, valued for its warmth, energy, and nourishment during the coldest days of December and January.

This dish can be made with or without chicken; when prepared without meat, it becomes a popular vegetarian variation, often served alongside fresh radishes.

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Ingredients (Serves 8)

 

• 4 cups of water

• 1 chicken bouillon cube

• 2 cardamom pods

• 1 bay leaf

• 1 onion

• 1 carrot

• 4 chicken breasts

For the kishk mixture:

• 340 g plain yogurt

• 6 tablespoons flour

• 2 tablespoons lemon juice

• ½ teaspoon salt

• 1 onion, sliced

• Chicken broth (reserved from boiling chicken)

For the bread base:

• 3 loaves of flatbread, cut into cubes

• Vegetable oil for frying

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Preparation Method

1. Cook the chicken: In a large pot, bring water to a boil with the bouillon cube, cardamom pods, bay leaf, onion, and carrot. Once boiling, add the cleaned chicken breasts and simmer over low heat for about 30 minutes, until fully cooked. Remove the chicken and strain the broth to use as stock.

2. Prepare the kishk mixture: In a bowl, whisk together yogurt, flour, lemon juice, salt, and a little milk if needed. Heat the chicken broth until it begins to boil, then gradually add the kishk mixture while stirring continuously. Keep stirring over low heat until the mixture thickens and reaches a gentle boil. Remove from heat and set aside.

3. Prepare the bread and onions: Fry the bread cubes in vegetable oil until golden brown. Separately, fry the onion slices until caramelized.

4. Assemble the dish: Place the fried bread and onions at the bottom of a serving dish, pour the hot kishk mixture over them, and top with pieces of chicken.

Serve warm to guests and enjoy the rich, comforting taste of this traditional winter dish.