Crispy Fatteh with Spiced Lamb
Layered Lebanese comfort: crispy pita, garlicky yogurt, and warm spiced lamb finished with pomegranate and pine nuts. Ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 510
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 2 large pita bread
- 1 cup plain yogurt (full-fat)
- 2 tbsp pomegranate molasses
- ⅓ cup pine nuts
- 1 tsp sumac
- 1 tsp cumin
- ½ cup pomegranate seeds (arils)
Instructions
- 1
Cut pita into bite-sized pieces. Spread on a skillet over medium-high heat, tossing until golden and crispy, ~4 minutes. Set aside.
- 2
In the same skillet, brown ground lamb over medium-high heat, breaking it up with a spoon, until no pink remains, ~6 minutes.
- 3
Stir in cumin and sumac into the lamb. Cook until fragrant, 30 seconds, then remove from heat.
- 4
Whisk yogurt with pomegranate molasses and a pinch of salt until smooth. Taste and adjust.
- 5
Toast pine nuts in the skillet over medium heat until light brown and fragrant, ~2 minutes. Transfer to a plate.
- 6
Layer crispy pita in serving bowls, top with warm lamb, yogurt sauce, pomegranate seeds, and toasted pine nuts. Serve immediately.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- whisk
- serving bowls
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