Do you mean for the Fatet Djaj? No, it’s not something that can be premade in advance and kept warm because the yogurt sauce will get absorbed and make everything soggy…it won’t have the same effect. I suggest having all the components of the dish ready in advance and kept serparate. Just before you’re ready to serve dinner, assemble it an serve. It doesn’t take that long to put together.
Another tip I forget to add…I mash the garlic and salt in mortar and pestle to make a smooth paste before adding to the yogurt