Three and a half decades. One hundred and ten kitchens. Tens of millions of birds. And the same proprietary blend that started it all.
The story of Al Tazaj is the story of refusing to change anything that already works. Here's how it unfolded.
In Mecca, Abdul Rahman Fakieh — who had run the family's poultry farm for years — opens a small charcoal-grill kitchen. The idea is simple: healthy fast food with a Saudi identity, born from the farouj his wife grilled for him each day.
As Western chains spread across the Kingdom, Al Tazaj offers something rooted at home — flame-grilled chicken, a proprietary sauce blend, and birds delivered fresh each day from the family's own Fakieh Poultry Farms.
The grill grows to roughly one hundred restaurants throughout Saudi Arabia — from Jeddah and Mecca to Riyadh and the Eastern Province — without changing the marinade.
Al Tazaj crosses the region — seven restaurants in Jordan and locations across the United Arab Emirates in Dubai, Abu Dhabi, Sharjah and Ajman.
Every Al Tazaj kitchen still grills over charcoal, and every bird is still Fakieh-farmed. The recipe has not moved an inch.
Al Tazaj is not a chain that bought a farm. It is a farm that opened a kitchen. The order matters.
For half a century, the Fakieh family has farmed poultry in the west of the Kingdom. Long before there was a restaurant, there was a farm — and long before there was a brand, there was a recipe a wife wrote for a husband.
Today the Fakieh family still stands behind the business — from the birds raised on their own farms to the spice blend brushed onto every one before it meets the grill.
We don't outsource the marinade. We don't license the brand. And we don't put anything on the menu we wouldn't serve at our own table.
— The Fakieh family
A short list. We update it never.
Slower. Smokier. Worth it.
Twelve hours minimum. No exceptions.
From our farm to our grill. Every time.