Lebanese Fattah

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.



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