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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 | |
| 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 sauce | |
| 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
Heat a Dutch oven over medium-high heat and add olive oil. Toast the cinnamon sticks, dried limes, cardamom pods, and bay leaves for about a minute until fragrant. Then, add the lamb shanks and sear them until browned on all sides.
2
Brown the lamb shanks on all sides for about five minutes until they develop a deep, rich color. Season with black pepper to enhance the flavor.
3
Pour in 6 cups of warm water and bring to a simmer. Cook the lamb shanks for about an hour, or until they are fall-off-the-bone tender. Remove the lamb shanks, then season the broth with ½ teaspoon of salt (or to taste) and set aside.
4
While the lamb cooks, rinse the rice thoroughly and soak it in warm water for 30 minutes. Drain well. Melt ghee over medium-high heat, then stir in the drained rice until fully coated. Pour in 4 cups of the fragrant broth—just enough to cover the rice—then bring to a boil. Reduce the heat, cover tightly, and let it simmer until fully cooked. Keep the lid closed until it’s time to assemble the dish!
5
In a medium stockpot over medium heat, warm the tahini sauce. Whisk in the yogurt, garlic, Aleppo pepper, and cumin until smooth. Gradually pour in 2 cups of water, followed by the lamb broth, stirring continuously. Let the mixture thicken, then simmer gently until small bubbles form around the edges, about 5 minutes. Remove from heat and transfer to a bowl to cool.
6
Now that all the ingredients are ready, it’s time to assemble your Syrian Lamb Fatteh into a feast-worthy dish!
Start with a 13x9-inch, 3-inch-deep casserole dish. Remove the bones from the lamb shanks and cut the meat into bite-sized pieces. Toast the pita chips until crisp, then spread them evenly as the base. Layer with sliced lamb, followed by a generous, even layer of rice. Finish by arranging the remaining lamb shanks on top.
7
Generously smother your masterpiece with the warm tahini sauce, making sure every layer is coated in creamy goodness. Sprinkle toasted almonds, pine nuts, and fresh parsley on top for the perfect crunch and vibrant color. Serve with lemon wedges on the side, and enjoy this rich, flavorful feast!