This document provides a recipe for Lebanese Fattah, which consists of 3 main components:
1. Fried pita bread or flatbread cut into squares which are fried until lightly golden brown.
2. Spiced ground meat cooked with onions and spices until soft, along with the reserved meat broth.
3. A thick tahini-based sauce made from tahini, garlic, molasses, lemon juice and the reserved meat broth, which is spread over the fried bread and topped with the cooked meat. The dish is served with a tabbouleh salad.
This document provides a recipe for Lebanese Fattah, which consists of 3 main components:
1. Fried pita bread or flatbread cut into squares which are fried until lightly golden brown.
2. Spiced ground meat cooked with onions and spices until soft, along with the reserved meat broth.
3. A thick tahini-based sauce made from tahini, garlic, molasses, lemon juice and the reserved meat broth, which is spread over the fried bread and topped with the cooked meat. The dish is served with a tabbouleh salad.
This document provides a recipe for Lebanese Fattah, which consists of 3 main components:
1. Fried pita bread or flatbread cut into squares which are fried until lightly golden brown.
2. Spiced ground meat cooked with onions and spices until soft, along with the reserved meat broth.
3. A thick tahini-based sauce made from tahini, garlic, molasses, lemon juice and the reserved meat broth, which is spread over the fried bread and topped with the cooked meat. The dish is served with a tabbouleh salad.
This document provides a recipe for Lebanese Fattah, which consists of 3 main components:
1. Fried pita bread or flatbread cut into squares which are fried until lightly golden brown.
2. Spiced ground meat cooked with onions and spices until soft, along with the reserved meat broth.
3. A thick tahini-based sauce made from tahini, garlic, molasses, lemon juice and the reserved meat broth, which is spread over the fried bread and topped with the cooked meat. The dish is served with a tabbouleh salad.
1 - Around 7 pita bread or Aysh Shamy, cut into small squares
(use scissors to make it easy) Oil to fry the bread
Fry the bread in oil, in batches no to burn easily, over medium fire, turning them to get an even color. When the bread starts changing to a light golden color, take off, as it will continue to fry by itself a bit longer. Drain over paper towels. Set aside in the oven to keep warm.
2 kg meat cut into cubes 1 big onion chopped Salt and spices (pepper, boharat, waraq laurel) 1 big spoon of butter to fry the meat Water +- 2 glasses 400 ml
Let the meat marinate with the onion and spices for hour (you can prepare the sauce while you wait) In a pan, put the butter and fry the meat, till all sides are lightly browned. Add the water, cut at a time and cook the meat till soft. Turn off the heat when there is about 1 cup of broth (shorba) in the pan. Strain the meat, keep aside, reserve the broth to use in the sauce.
3 6 pots of zabady or crema 2 garlic cloves shredded and pureed 4 spoons of tahina 2 spoons of Roman molasses (assal roman) 1 spoon Lemon juice The reserved meat broth, about 1 cup
Mix the 5 first ingredients, and add a bit of meat broth. The sauce has to be thick like a cream, not watery. Taste to check the salt, dont swallow, you are fasting!
4 Sautee lightly some almonds and 2 spoons of sesame seeds (semsem) Chop some parsley (baqdunes)
Now, put the bread squares on a serving plate, spread the sauce over it, put the meat on top, and sprinkle the almonds and parsley over it. Serve it with taboule salad.(tomato, cucumber and parsley with burghul) Soak the burghul in water for about 1 hour, you can do it before you start cooking the meat, squeeze the water, mix with the veggies, salt and lemon juice, olive oil.