Fatteh is a very traditional dish from the Middle-East that was introduced to me by a dear friend of my husband’s who is Lebanese. He graciously invited us over for dinner and showed us his special recipe! To be honest, I didn’t remember every little bit of it, but after I had his version, I basically went crazy for it and tried to re-create it at home – and this is that recreation!
Fatteh has so many different variations, and the original recipe often calls for both ground beef and ground lamb. However, my version only has ground lamb because I like the simplicity of the lamb against the other ingredients. Feel free to include some ground beef as well if you wish!
Please refer to the very bottom of this recipe in the ‘Variation’ section for some ideas on how to make this dish purely vegetarian if you wish!
The meatiness, nuttiness, crispiness, and creaminess that comes in every bite of this dish is to die for!
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons paprika
1 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon freshly ground pepper
lb ground lamb
2 cups of greek yogurt, whipped
1 cup mixed, salted nuts, chopped
a layer of pita chips (store-bought or homemade) to cover your serving dish
COOKING NOTE: Remember that if you buy your pita chips are store-bought, they are most likely salted. Also, your nuts are salted, so remember that when salting your lamb. You don’t want to end up with a super-salty dish!
Heat olive oil in pan over medium heat. Add ground lamb and using a wooden spoon, break up the meat constantly so it becomes separated. Add garlic, paprika, cinnamon, salt, pepper and continue breaking up meat with your wooden spoon and folding the meat and separating it. Cook until the lamb is browned. (Make sure that the meat separates into little bits – it shouldn’t cook as one big chunk of meat.)
Taste lamb and make sure your salt and pepper seasonings are to your liking – adjust as needed. Once cooked, remove the lamb from pan and reserve.
In your serving dish (family style or individual serving dishes, as desired), spread a layer of the pita chips. Top with a layer of cooked lamb. Now top with a layer of whipped greek yogurt. Lastly, top with the chopped nuts and serve!
Variations: This dish can be topped with pine nuts instead of mixed nuts. You can also make fatteh vegetarian by using eggplant and/or julienned carrots instead of ground lamb and top with the yogurt. Chickpeas and lemon juice can be a nice additional topping. As you can see, this dish has many variations, and you can let your creativity flow with this!