Yogurt Fatteh

Ingredients

• 2 Arabic flatbreads
• Half a kilogram ground meat
• Half a dry onion, finely chopped
• 2 cups cooked chickpeas
• 1 crushed garlic clove
• 3 large cups of yogurt
• 3 tablespoons tahini
• A pinch of salt
• 1 teaspoon olive oil
• Nuts as desired (primarily pine nuts)
• Parsley for garnish
• Today's fattet recipe from a friend of the Sho Tabkheen Al-Youm website's kitchen:
• Fatima Zahwe Ghamloush
• To follow more of Fatima's recipes, visit her page on our site by clicking her name

Method

1. Cut the bread into squares and fry them in hot oil, or toast them in the oven, as desired.
2. Sauté the minced meat in a little vegetable oil with half a finely chopped onion, a pinch of salt and a pinch of black pepper.
3. Fry the pine nuts in a little butter until they brown, then set them aside. In a large deep bowl, put the crushed garlic with three large cups of yogurt and three tablespoons of tahini, add a pinch of salt and a drizzle of olive oil, and mix them together.
4. Arrange a deep (non-flat) serving dish in layers: fried or grilled bread, then the cooked meat, then the boiled chickpeas. Spoon the yogurt mixture over them, add the nuts with the butter (the butter should be hot), and garnish with parsley and pepper.
5. Note: You can prepare the fatteh the same way, but instead of minced meat you can use a richer cut, such as cow trotters or beef tongue—this is optional and depends on your preference.
6. Today's Yogurt Fatteh recipe comes from the kitchen of a friend of the Sho Tabkhin website:
7. Yogurt Fatteh (فتة اللبن الزبادي). Recipe by Fatima Zahwe Ghamloush.
8. To follow more of Fatima's recipes, visit her page on our site by clicking her name.
9. Enjoy your meal!
10. Recipes, What's cooking today?, Fatteh, The Fatteh