Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lamb_fatteh. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Lamb Fatteh with Asparagus Lamb Fatteh with Asparagus. Rating: Unrated Be the first to rate & review! This skillet with richly flavored lamb pieces is inspired by a traditional Middle Eastern dish.
Lamb_fatteh is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Lamb_fatteh is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have lamb_fatteh using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lamb_fatteh:
- Take 500 g lamb meat - cubed
- Get 500 g to 750 g yoghurt or as needed
- Prepare 2 medium onions - sliced
- Take 2 loaves bread - toasted & cubed
- Get 3 garlic cloves - mashed
- Take 2 tbsp ghee or butter
- Make ready 1 liter water
- Take pods cardamom
- Prepare 1/2 nutmeg
- Make ready 1 cinnamon stick
- Take 3 whole cloves
- Get 2 bay leaves
- Make ready 1 tsp salt - or as needed
- Take 1 tbsp roasted pine nuts - Garnish
How To Make Lebanese Fatteh - طريقة تحضير فتة الحمص اللبنانية - BEST LEBANESE BREAKFAST!!!!! Lebanese-spiced poached chicken with toasted pita and mint yogurt sauce, served in dinner bowls with Lebanese rice and Mediterranean salad. Tips for making this fatteh recipe. Use rotisserie chicken to make it faster.
Instructions to make Lamb_fatteh:
- In a suitable pot, add 1 tbsp ghee and meat, stir together until browned then add the spices & add the water then bring to a boil then add the onions.
- Then simmer on low heat untill the meat is soft and well cooked.
- In a suitable bowl, combine the yoghurt, garlic and salt.
- In a deep serving dish of your choice, layer the toasted bread, add the meat mixture with some broth and salt to taste.
- Finally spread a layer of yoghurt mixture on top & garnish with the roasted pine nuts & Serve hot.
- Made by:Bara'a Chougari
You don't need them to colour, but if they do just a little here and there, that's not a bad thing. Set the pitta triangles aside for the. One of my ultimate favorite dishes in the world, and this recipe isn't so bad at all! In fact one of the best I've found online. It takes comfort food to a whole new level.
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