Get ready to indulge in a dish that’s as comforting as it is flavorful—one that brings warmth to the table and stirs cherished memories. Loved for generations, this timeless recipe is now yours to enjoy, savoring every delicious bite.
Lamb Fatteh is a rich, traditional Syrian dish that brings together layers of toasted flatbread, fragrant rice, and succulent lamb, all infused with warm spices. A creamy tahini-yogurt sauce ties everything together, while crunchy pine nuts or almonds add the perfect finishing touch.
Although often served at grand feasts, Lamb Fatteh is surprisingly easy to make with simple, accessible ingredients. Whether for a special gathering, a comforting weeknight dinner, or a hearty lunch, this dish delivers bold flavors in every bite—without the hassle!
What is Lamb Fatteh?
The Arabic word “Fatteh” holds deep cultural significance, meaning “to break into small pieces.” In Middle Eastern traditions, Fatteh symbolizes hospitality and togetherness, as families and friends gather to break bread and share a communal meal.
Culinarily, Fatteh is a beloved dish, often compared to a Middle Eastern take on nachos. Instead of tortilla chips, it features crispy, toasted pita shards as the base, layered with flavorful toppings. This Lebanese-inspired dish is incredibly versatile—it can be simple or elaborate, making it a perfect choice for any occasion.
Making The Lamb Fatteh
Creating Syrian Lamb Fatteh with Tahini-Yogurt Sauce involves several layers of flavors and textures. Here’s a breakdown of the process:
- Layer 1: Cooking the Lamb Shanks The heart of this dish lies in the succulent lamb shanks. They are slow-cooked to perfection with aromatic spices, including cinnamon sticks, cardamom pods, dried limes, and bay leaves. This slow-cooking process infuses the meat with rich, warm flavors that will melt in your mouth.
- Layer 2: Preparing the Rice While the lamb shanks are simmering away, prepare fragrant rice to accompany them. This rice will be a flavorful bed for the tender lamb and toasted pita.
- Layer 3: Toasting the Pita Bread Pita bread is toasted to golden perfection, creating crunchy shards that add a delightful contrast to the dish’s soft components. These toasted pita pieces will be layered within the Fatteh.
- Layer 4: The Tahini-Yogurt Sauce The creamy tahini-yogurt sauce ties all the elements together. It’s rich, nutty, and slightly tangy, harmoniously contrasting the lamb’s deep, savory flavors.
- Assembly: Bringing It All Together To assemble the Syrian Lamb Fatteh, start with a layer of toasted pita at the bottom, followed by the tender lamb shanks (meat, not bone) and a portion of rice. Repeat this layering, adding more pita chips and lamb shanks as desired. Drizzle a generous amount of the tahini-yogurt sauce. Finally, the dish is adorned with a generous topping of toasted pine nuts and slivered almonds, adding a delightful crunch.
Tips for Perfecting Your Lamb Fatteh
- Plan for Ingredients: Gather all the essential ingredients beforehand to create a genuinely delicious Fatteh. Since this dish incorporates a variety of ingredients, create a shopping list to make your grocery trip efficient.
- Time Management: While the Lamb Fatteh involves multiple steps, it’s manageable, even though it requires some effort. Plan your cooking time to ensure everything comes together smoothly.
- Presentation: Syrian Lamb Fatteh with Tahini-Yogurt Sauce is a tasty and visually appealing dish. Consider serving it in a transparent dish to showcase its beautiful layers, allowing guests to admire it before indulging.
- Get Creative: Experiment with different meats, such as ground lamb or boneless chicken, to add unique flavors and textures. Alternatively, choose vegetarian options like eggplant, chickpeas, or lentils to make the dish your own.
- Customizable Toppings: Experiment with additional toppings like sumac-dusted parsley, feta cheese, olives, or anything that tickles your taste buds.
- Tahini-Yogurt Sauce: Serve the tahini-yogurt sauce on the side, allowing your guests to customize the amount they drizzle over their plates. This way, everyone can tailor their Fatteh to their preferred level of creaminess.
Preparation
Start with the Aromatics
Sear the Lamb Shanks for Maximum Flavor
Simmer the Lamb and Prepare the Broth
Cook the Rice in Lamb Broth
Bring it to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer until the rice is fully cooked. Keep the lid closed and set aside until you're ready to assemble the dish.
Prepare the Creamy Tahini-Yogurt Sauce
Assemble the Lamb Fatteh
Toast your pita chips until they’re crisp and golden, then spread them in an even layer to create the base. Next, scatter the sliced lamb over the pita, followed by a generous, even layer of rice. Finally, place the remaining lamb shanks on top to create a beautiful centerpiece.
Finish with Sauce and Toppings
Savor the flavors of traditional Syrian Lamb Fatteh With Tahini- Yogurt Sauce! This Middle Eastern masterpiece is a celebration for your senses; layers of toasted flatbread, fragrant rice, and succulent meat provide an aromatic base with warm seasonings.
Ingredients:
4 tablespoons olive oil | |
1½ sticks cinnamon | |
2 dried limes ( optional ) | |
8 whole cardamom pods | |
3 bay leaves | |
1 tablespoon salt | |
½ teaspoon Aleppo peppers | |
4 lamb shanks | |
6 cups warm water |
To make the rice
2 cups jasmine rice | |
4 cups lamb broth ( or any you might have ) | |
2 tablespoons Ghee |
Tahini sauce:
1/2 cup tahini | |
2 cups plain yogurt | |
5 garlic cloves minced | |
1/4 teaspoon Aleppo pepper | |
1/4 teaspoon cumin | |
2 cups warm water | |
1/2 cup of the lamb broth |
Addition ingredients
2 cups of torn toasted pita | |
1/3 cup toasted pine nuts | |
1/3 cup toasted blanched almond | |
Some lemon wedges | |
fresh chopped parsley |
Preparation
In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 2 cinnamon sticks, 2 dried limes, 4 green cardamom pods, and 2 bay leaves. Toast the spices for about a minute, stirring frequently, until they become fragrant and start to release their essential oils.
Add 2 lamb shanks to the pot. Sear them for about 5 minutes, turning occasionally, until all sides are deeply browned. Season generously with black pepper to enhance the flavor.
Pour in 6 cups of warm water, making sure the lamb shanks are mostly submerged. Bring the pot to a gentle simmer, then cover and cook for about 1 hour, or until the lamb is fall-off-the-bone tender. Once done, carefully remove the lamb shanks and set them aside. Season the remaining broth with ½ teaspoon of salt, or to taste, and set it aside for later use.
While the lamb is simmering, rinse the rice thoroughly under cold water until the water runs clear. Soak it in warm water for 30 minutes, then drain well. In a heavy-bottomed pot, melt 2 tablespoons of ghee over medium-high heat. Add the drained rice and stir to coat each grain. Pour in 4 cups of the reserved lamb broth—just enough to cover the rice. Bring it to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer until the rice is fully cooked. Keep the lid closed and set aside until you're ready to assemble the dish.
In a medium stockpot over medium heat, warm ¾ cup of tahini. Whisk in 1 cup of plain yogurt, 2 minced garlic cloves, ½ teaspoon of Aleppo pepper, and ½ teaspoon of ground cumin until the mixture is smooth. Gradually pour in 2 cups of water, followed by ½ cup of lamb broth, stirring constantly to prevent lumps. Let the mixture gently simmer until it thickens slightly and small bubbles form around the edges—this should take about 5 minutes. Remove from the heat and transfer to a bowl to cool.
Start with a 13x9-inch, 3-inch-deep casserole dish. Carefully remove the bones from the cooked lamb shanks and cut the meat into bite-sized pieces. Toast your pita chips until they’re crisp and golden, then spread them in an even layer to create the base. Next, scatter the sliced lamb over the pita, followed by a generous, even layer of rice. Finally, place the remaining lamb shanks on top to create a beautiful centerpiece.
Generously smother your masterpiece with the warm tahini-yogurt sauce, making sure every layer is coated in creamy goodness. Top it all off with a generous sprinkle of toasted almonds, pine nuts, and fresh parsley for a beautiful crunch and vibrant color. Serve with lemon wedges on the side, and get ready to enjoy a rich, comforting, and flavor-packed Lamb Fatteh feast!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
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Have you made this Syrian lamb shanks Fattah Recipe for your family yet? Please feel free to leave a comment below. Love to hear from you.