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Kafta Fatteh is now also one of my absolute favourite dishes—if you’ve been following me for a while, you know that I’m all in when it comes to any kind of fatteh! This version brings together tender kafta, crispy fried bread, and a creamy yogurt-tahini sauce, all topped off with golden pine nuts. And of course, my rule applies here too—if you don’t hear that satisfying ‘toosh’ when you pour the hot ghee over the yogurt just before serving, then something’s missing! The TOOSH sound is key to a successful fatteh, and it’s honestly the best part. Don’t forget to record yours and share it with me— it brings me so much joy!
This Kafta Fatteh is a simple yet flavour-packed dish that brings a twist to the traditional fatteh. I love how all the elements can be prepared ahead of time and assembled just before serving. The addition of cherry tomatoes (a little spin of mine) gives a fresh balance to the rich flavours of kafta and yogurt. Whether it’s this Kafta Fatteh, my Lamb Chickpea Fatteh, or the super easy Chickpea Fatteh, each one holds a special place for me, and I can’t wait for you to try them all! Check out my other fatteh recipes for more delicious ideas.
Step 2. For the bread and make yogurt
Cut the Arabic bread into strips, then into small squares (approximately 2x2 cm). Fry the bread pieces in hot oil until golden and crispy. Set them aside on a paper towel to drain the excess oil.
In a mixing bowl, combine the yogurt, crushed garlic, tahini, and a pinch of salt. Stir well until smooth and set aside.
Step 4. For the Kafta and Cherry Tomatoes
Shape the kafta into small bite-sized balls. In a pan, heat 2-3 tablespoons of oil over medium heat. Fry the kafta balls until almost cooked through, about 5-7 minutes.
Once the kafta is nearly done, add the halved cherry tomatoes to the pan and toss them gently with the kafta until the tomatoes soften. Remove from heat.
Step 5. To Assemble
In your serving dish, start by layering the crispy bread pieces. Add the cooked kafta and cherry tomatoes on top of the bread. Drizzle the yogurt-tahini sauce evenly over the kafta and bread. For the Ghee and Pine Nuts:
In a small pan, melt the ghee. Add the pine nuts and cook, stirring frequently, until they are golden.
Drizzle the hot ghee and pine nuts over the yogurt layer. Sprinkle freshly chopped parsley over the dish for garnish.
A simple, flaky version of Laham B Ajeen using puff pastry. No-fuss, delicious, and perfect for busy days when you need a shortcut!
Craving Peri Peri Chicken? Try my easy, delicious recipe. It’s a family favourite that brings the restaurant taste home!