Entree: Lebanon – Bekaa Valley – فتّة ➤ fatteh (Layered toasted pita topped with yogurt, chickpeas, and spiced shredded lamb)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 4 pita rounds, torn into pieces (about 8 oz (225 g) total)
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) clarified butter or ghee
- 1 lb (450 g) boneless lamb shoulder, raw
- 1 medium onion, halved
- 1 bay leaf
- 6 cups (1.4 L) water for braising
- 1 can (15 oz/425 g) chickpeas, drained
- 2 cups (480 ml) plain full-fat yogurt
- 3 tbsp (45 ml) tahini
- 2 garlic cloves, crushed
- 2 tbsp (30 ml) lemon juice
- Salt and black pepper to taste
- 1/4 cup (35 g) pine nuts
- 1/2 cup (15 g) chopped fresh parsley
- 1 tsp (5 g) ground sumac, plus more for garnish
- 1/4 tsp (1 g) ground cumin (optional)
- 1/2 tsp (2.5 g) ground cinnamon (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss torn pita pieces with 1 tbsp (15 ml) olive oil and spread in a single layer on a baking sheet. Bake 8–12 minutes until crisp and golden; set aside.
2. Place the whole lamb shoulder, halved onion, bay leaf, and 6 cups (1.4 L) water in a large pot. Bring to a simmer, skim foam, then cover and braise gently 1.5–2 hours until meat is very tender. Remove meat, reserve 1 cup (240 ml) braising liquid, and shred lamb with forks. Season shredded lamb with salt, pepper, 1/4 tsp (1 g) cinnamon and 1/4 tsp (1 g) cumin if using.
3. While lamb cooks, in a bowl whisk yogurt, tahini, crushed garlic, lemon juice, 1 tbsp (15 ml) olive oil, and 1/3 cup (80 ml) reserved warm braising liquid or warm water to thin to a pourable sauce. Season with salt and pepper; chill until assembly.
4. Heat 1 tbsp (15 ml) clarified butter in a small skillet over medium heat. Add pine nuts and toast 2–3 minutes until golden; transfer to a bowl. Add remaining 1 tbsp (15 ml) clarified butter to skillet and briefly fry the shredded lamb pieces until warmed and lightly crisped at edges, about 3–4 minutes.
5. Warm drained chickpeas in a small saucepan with a pinch of salt and a splash of reserved braising liquid or water for 3–4 minutes.
6. To assemble, spread half of the toasted pita pieces on a shallow serving platter. Spoon the warm chickpeas over the pita, then layer the shredded lamb evenly.
7. Pour the yogurt-tahini sauce over the lamb in an even layer. Scatter remaining toasted pita pieces if desired for crunch.
8. Drizzle the toasted pine nuts and remaining clarified butter over the top, sprinkle chopped parsley and a generous dusting of sumac, and serve immediately.