Lamb Chickpea Fatteh

Name: Lamb Chickpea Fatteh
Prep time: 20 min
Cook time: 20 min
Yield: 2-4
Cuisine: Middle Eastern

roubashahin.com.au

My Lamb Chickpea Fatteh Recipe is a mouth-watering Middle Eastern delicacy that's easy to prepare and perfect for any occasion.

PREP TIME

20 minutes

COOK TIME

20 minutes

SERVES

2-4

About this recipe

Lamb Fatteh is a Middle Eastern delicacy that combines succulent lamb with nutritious chickpeas. If you’re a fan of this cuisine and searching for a hearty and flavourful meal, then this Lamb Fatteh recipe is perfect for you. This dish is easy to prepare and can be served as a starter or as a main course. The combination of crispy fried bread, chickpeas, and tender lamb will tantalize your taste buds and leave you craving more. For vegetarians, there is a popular variation of this dish that features chickpeas only, which you can find in our Vegetarian Chickpea Fatteh recipe. However, if you’re feeling a little adventurous, I’ve recently gotten creative in the kitchen and have turned this authentic dish into a refreshing salad called Eggplant and Potato Fatteh Salad. It’s so fresh, crispy, and still comforting, perfect for a warm summer day or as a lighter option.

Whether you want to serve it individually or on a large platter to share with friends and family, Lamb Fatteh is an excellent choice for any occasion. So, let’s get started with this mouth-watering recipe!

Ingredients

2-3 garlic cloves, crushed
½ green sweet pepper, diced
1 x 400 gram can chickpeas, drained and rinsed
1 large pocket Arabic bread, cut into 2-3 cm squares
Oil for deep frying the bread (or shallow fry with oil or ghee)
500 grams natural Greek-style yogurt
2 tablespoons hulled tahini
2-3 tablespoons cold water
2 tablespoons olive oil + 3 tablespoons ghee for cooking the meat
300 grams lamb mince
Salt to season
¼ cup pine nuts
3 tablespoons ghee (extra) for frying the pine nuts
Chopped parsley, to garnish

Notes from Rouba

Fry the bread in olive oil, butter, or ghee, or even toast it under a grill for a healthier option. Frying bread gives it a lovely crunch and flavour.
Pine nuts can be fried in olive oil instead of ghee if preferred.
Different brands of tahini can affect the recipe’s consistency. Adjust the amount of water added to achieve the desired consistency.
Prep all elements ahead of time, even the day before, for convenience.
Assemble the dish just before serving to ensure the bread stays crispy and the yogurt sauce remains fresh.
Alternatively, you can serve the dish individually and sprinkle it with paprika or pomegranate seeds for added color and flavor.

Method

Step 1.

Crush together the garlic and pepper until somewhat smooth.

In a pot, combine the drained chickpeas and half of the crushed garlic and pepper paste. Add 2 cups of water and bring to a boil. Reduce heat to low and simmer for 25 minutes or until the chickpeas are soft. Drain and set aside.

Step 2.

Deep fry the bread squares in hot oil until golden brown. Drain on paper towels and set aside.

Alternatively shallow fry the bread.

Step 3.

To make the yogurt sauce, combine the remaining crushed garlic and pepper paste, Greek-style yogurt, tahini, salt, and water in a bowl. Mix until smooth and set aside.

Step 4.

In a frying pan, heat 2 tablespoons of olive oil and 3 tablespoons of ghee. Add the lamb mince and season with salt and pepper. Cook until browned and cooked through.

To assemble, layer the crispy bread on a serving platter. Top with the drained chickpeas (reserving a handful for garnishing) and then the cooked lamb (reserving 1-2 tablespoons for garnishing). Pour the yogurt mixture over the top and spread evenly.

Garnish with the reserved chickpeas, and reserved lamb.

Heat the extra ghee with fry pine nuts until golden in colour. Drizzle over the fatteh and sprinkle with chopped parsley.