Mfarakeh Dajaj (Syrian Chicken and Potato Hash)
Mfarakeh Dajaj is a comforting and flavorful one-pan dish originating from Syria, featuring tender chicken and potatoes cooked with aromatic spices and topped with soft scrambled eggs. The name 'Mfarakeh' comes from the Arabic word for 'to crumble' or 'separate,' referring to the way the eggs are stirred into the pan. This dish is a popular breakfast or brunch item, known for its hearty texture and satisfying taste.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 400 g Potatoes(medium-sized, peeled and diced into 2 cm cubes)
- 1 large Onion(finely chopped)
- 2 cloves Garlic(minced)
- 4 large Eggs
- 4 tbsp Olive oil
- 1.5 tsp Ground cumin
- 1 tsp Aleppo pepper flakes (pul biber)(or to taste)
- 0.5 tsp Ground black pepper
- 1.5 tsp Salt(or to taste)
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat.
💡 Tip: Use a pan with high sides to prevent splattering. - 2
Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the diced potatoes to the pan. Stir to coat with the onions and garlic. Add 1 teaspoon of salt, ground cumin, Aleppo pepper flakes, and black pepper. Stir well to combine.
⏱️ 15 minutes💡 Tip: You can add a splash of water (about 2-3 tablespoons) and cover the pan to help the potatoes steam and cook faster. - 4
Cook, stirring occasionally, until the potatoes are tender and lightly browned. If the pan becomes too dry, add a little more olive oil.
⏱️ 15-20 minutes - 5
Push the potato and onion mixture to one side of the pan. Add the remaining 2 tablespoons of olive oil to the empty side. Add the chicken pieces and season with the remaining 0.5 teaspoon of salt.
💡 Tip: This allows the chicken to brown properly without overcrowding the pan. - 6
Cook the chicken until browned on all sides and cooked through. Then, mix the chicken with the potato and onion mixture.
⏱️ 8-10 minutes - 7
In a small bowl, lightly whisk the eggs. Create a well in the center of the mfarakeh mixture and pour the whisked eggs into it. Gently stir the eggs into the mixture, allowing them to scramble and cook until just set.
💡 Tip: Avoid over-stirring to maintain distinct egg curds. - 8
Garnish with fresh chopped parsley and serve immediately.
💡 Tip: Mfarakeh is best enjoyed hot.
💡 Pro Tips
- ✓For a crispier potato texture, you can increase the heat slightly in the last few minutes of cooking the potatoes.
- ✓Adjust the spice levels to your preference. Aleppo pepper adds a mild heat and fruity flavor.
- ✓This dish can also be made with ground beef or lamb instead of chicken.
🔄 Variations
- Add other vegetables like zucchini or bell peppers along with the potatoes.
- Serve with a side of yogurt or a fresh salad.