Tongue Fatteh Recipe

Ingredients

• 1 kilo tongues
• Salt
• Black pepper
• 3 bay leaves
• 5 cardamom pods
• 1 teaspoon cinnamon
• Hot water for cooking the tongues
• 2 loaves Arabic bread
• 1/4 cup pine nuts
• 1/4 cup ghee
• Finely chopped parsley for garnish
• Fatteh sauce:
• 2 cups yogurt
• 10 cloves garlic, crushed
• Salt to taste
• 1/4 cup lemon juice

Method

1. Wash the tongues well, then place them in a pot over medium heat and cover with water
2. When the water comes to a boil, skim off any foam and impurities from the surface as they appear
3. After a few minutes of boiling, discard the water and cover the tongues again with clean hot water (it is necessary that the water be hot)
4. Let the tongues boil again for 10 minutes, then discard the water again
   Timers: 10 min
5. For the third time, add clean hot water and add the spices and seasonings
6. When the water boils... reduce the heat and let the tongues cook gently for about an hour
7. Remove the tongues from the water and peel them while they are still hot.
8. Cut them into small pieces as desired and return them to the cooking liquid, then let them boil for an additional quarter of an hour over low heat
9. Cut the Arabic bread with scissors into evenly sized square pieces and toast it on a baking tray in the oven
10. In a large bowl, mix the yogurt with the crushed garlic, lemon juice, and salt
11. Place the toasted bread in the serving dish
12. Pour a little of the tongue broth over the toasted bread so it absorbs it, then distribute the tongue pieces on top
13. Pour the fatteh sauce over the tongues
14. In a pan over the heat, melt the ghee and fry the pine nuts until golden, then pour them with the ghee over the fatteh sauce
15. Garnish with finely chopped parsley, or as desired, and serve the tongue fatteh immediately
16. Fatima mokdad