Ingredients with Measurements:
- 1 lb lamb meat, cut into small cubes
- 1 cup white rice
- 1 cup cooked chickpeas
- 1 cup plain yogurt
- 2 garlic cloves, minced
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup toasted pine nuts
- Salt and pepper to taste
- Water as needed
Special equipment needed:
- Large pot
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. In a large pot, add the lamb meat and enough water to cover it. Bring to a boil and then reduce heat to low. Simmer for 1 hour or until the meat is tender.
2. Remove the meat from the pot and set it aside. Keep the broth in the pot.
3. Add the rice to the pot and cook it in the lamb broth until it's fully cooked.
4. In a mixing bowl, combine the yogurt, garlic, tahini, lemon juice, and salt. Mix well.
5. In a serving dish, layer the rice, chickpeas, and lamb meat.
6. Pour the yogurt mixture over the top of the lamb meat.
7. Sprinkle the chopped parsley, mint, cilantro, and toasted pine nuts over the top of the yogurt mixture.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- Brown rice can be used instead of white rice.
- Almonds or walnuts can be used instead of pine nuts.
Variations:
- Add roasted eggplant or tomatoes to the layers.
- Use pita bread instead of rice as the base.
Tips and tricks:
- Make sure to use enough water to cover the lamb meat when boiling it.
- Toast the pine nuts in a dry pan over medium heat until golden brown.
- Adjust the amount of garlic and lemon juice to your taste.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large serving dish and garnish with extra herbs and pine nuts.
Garnishes:
Chopped herbs and toasted pine nuts.
Pairings:
Serve with a side of fresh salad or pickled vegetables.
Suggested side dishes:
Hummus, baba ghanoush, or tabbouleh.
Troubleshooting advice:
If the rice is too dry, add more water or broth to it.
Food safety advice:
Make sure to cook the lamb meat to an internal temperature of 145°F.
Food history:
Fattah is a traditional Middle Eastern dish that is often served during celebrations and special occasions.
Flavor profiles:
Savory, tangy, and nutty.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Egyptian