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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.
Type of Cuisine:
mediterranean
Prep Time: 30 minutes.
Cook Time: 45 minutes
How Many Servings?
10 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 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
1
Start with the Aromatics
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.
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.
2
Sear the Lamb Shanks for Maximum Flavor
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.
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.
3
Simmer the Lamb and Prepare the Broth
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.
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.
4
Cook the Rice in Lamb Broth
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.
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.
5
Prepare the Creamy Tahini-Yogurt Sauce
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.
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.
6
Assemble the Lamb Fatteh
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.
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.
7
Finish with Sauce and Toppings
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!
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!