Fattet Djaj Is the Perfect Savory Breakfast for Egg-Haters

Ingredients

• 1 rotisserie chicken, shredded
• 3 pita breads, cut into small squares
• 1 cup boiled chickpeas
• 2 cloves of garlic, mashed
• 2 cups plain yogurt
• ¼ cup tahini
• ¼ cup fresh lemon juice
• Salt and pepper
• ½ cup toasted pine nuts and sliced almonds to garnish
• Chopped parsley to garnish
• ½ teaspoon ground cumin

Instructions

1. Toast the pita square until golden brown.
2. Prepare the sauce by combining the mashed garlic and the yogurt. Whisk until smooth. Add the tahini while whisking and, finally, the lemon juice. Season with salt and pepper.
3. Make sure your shredded chicken and boiled chickpeas are warm before assembling the Fattet Djaj and work quickly so everything is still warm when you serve it.
4. In serving platter, start with the pita squares, evenly distributed in a single layer.
5. The next layer is the chickpeas and finally 2/3 of the shredded chicken.
6. Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts, melted butter, chopped parsley and touch of cumin.