Egyptian Chicken Fatta

This is a very easy way to make our most famous Egyptian Chicken Fatta… enjoy


* 1 kg chicken thigh meat (red meat)

* Pomegranate Molasses

* 2 crushed garlic cloves

* 1 tablespoon of vegetable oil

* 1 tablespoon of Olive Oil (OO)

* vinegar

* 1 can whole hummus

* Sumac powder

* 2 loafs of lebanese bread

* 3 tablespoons tahini

* roasted almonds

* 2 cups of white Egyptian rice


1. Using a kitchen scissors, cut the bread into small squares, 1-2 inches.

2. Spread on an oven tray, sprinkle OO over and put in hot oven for 4-5 mns, or until light brown and crunchy.

3. In a large bowl, mix yoghurt + tahini + 3 tblspn tahini + 1 tblspn pomegranate molasses + 1/2 crushed garlic clove and cover.

4. Fry chicken in 1 tblspn of vegetable oil, on both sides till well browned. Remove chicken and ke

ep them aside.

5. In same pan, add remaining garlic + 1 tblsp of Olive Oil + 1/2 the can of Hummus and stir until hummus turn yellow. Add 3 tblsp of vinegar and let it boil.

6. Once it starts boiling, return chicken to pan, add 1 tblsp molasses and the sumac. Cover, on low heat until chicken absorbs most of the water and is done to your desire.


1. Get a big deep serving dish, layer the crunchy bread in the bottom

2. Top it with the white rice.

3. Pour the yoghurt mixture on top of the white rice.

3. Put the chicken and hummus mixture on top of the yoghurt. sprinkle with the roasted almonds.

4. Enjoy.


Breakfast Casserole

Prep Time: 45 min

Cooking time: 1 hour


  • 6 slices of white bread cut in cubes
  • 1/2 pound of turkey/chicken cold cuts, cut in cubes (optional)
  • 2 cups of mushrooms
  • 1 cup of red/green bell peppers chopped really fine
  • 1 onion chopped
  • 4 green onions chopped
  • 2 cups of extra sharp cheddar cheese
  • 10-12 eggs
  • 3 cups of whole milk (or half and half)
  • salt
  • pepper
  • 1/2 cup finely grated parmesan cheese (the kind that looks like powder, not shredded)


  1. Preheat oven to 375 F.
  2. Sauté in olive oil and butter the mushrooms and onions and green onions with a little salt and pepper, until it is really golden brown. Set aside.
  3. In a large bowl, beat the eggs and milk and add a little bit of salt/pepper the mix really well.
  4. Add the cheese, turkey (if using) and the mushroom/onion mixture and the peppers.
  5. In very large Pyrex, spray with cooking spray and layer the bread and pour the mixture of eggs, etc over.
  6. Bake for 1 hour, and halfway through add the parmesan cheese on top….
  7. Cool it for 1/2 hour before serving….