Yogurt Fatteh with Beef Strips

Ingredients

• 500 g veal strips (lean and tender) or other tender veal/beef cuts suitable for the recipe
• 1 loaf Arabic bread, cut into cubes
• Almonds and cashews, as desired
• 1 kg plain yogurt
• 2 tablespoons tahini
• Dried mint
• Hot chili sauce or spicy red sauce
• 4 garlic cloves
• 2 tablespoons vinegar
• 1 teaspoon ground cumin
• 2 cups cooked whole chickpeas
• 1 tablespoon sumac
• Salt to taste · a scant 1 teaspoon garlic powder
• A drizzle of olive oil
• This delicious Yogurt Fatteh with beef strips recipe comes from a friend and cook on Shou Tabkhin Al-Youm:
• Fatima Souli Mousa
• Click Fatima's name to visit her page on our site and discover all her distinctive recipes
• For more ways to make fatteh, see Fatteh with Vegetables
• To make tahini chickpea dip, click the link Tahini Chickpea Dip

Method

1. Whisk the yogurt with tahini, a generous crushed clove of garlic, salt, and cumin until the texture is creamy, then set the bowl aside.
2. Toss the Arabic bread cut into small or medium cubes with sumac, garlic powder, and a drizzle of olive oil.
3. Place the bread on a baking tray and bake until toasted and golden.
4. Fry the beef over medium heat until it dries and cooks through; then sprinkle salt to taste and set aside.
5. Fry the nuts in oil and set them aside as well.
6. In the same pan, add a crushed clove of garlic and sauté it with a pinch of dried mint, vinegar, and chili for half a minute.
7. Prepare the serving dish: place the bread first, then the drained boiled chickpeas, then the yogurt sauce, then the meat and nuts, and finally pour the hot garlic-mint-chili-vinegar dressing over the top of the Yogurt Fatteh with Beef Strips.
8. Serve the fatteh immediately.
9. Fatima Souli Mousa
10. For more ways to make fatteh, see: Fatteh with Vegetables
11. To make the chickpea tahini dip, click the link: Chickpea Mutabbal with Tahini