Crispy Lamb Fatteh
Warm pita crisps layered with garlicky yogurt, spiced ground lamb, and a bright tahini drizzle. Crunchy, tangy, and ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 640
- Protein
- 32g
Ingredients
- ½ lb ground lamb
- 2 rounds pita bread
- ¾ cup Greek yogurt
- 3 tbsp tahini
- 1 whole (zested + juiced) lemon
- 1 tbsp pomegranate molasses or red wine vinegar
- ¼ cup fresh parsley or mint, chopped
Instructions
- 1
Tear pita into bite-sized pieces. Heat 2 tbsp oil in a large skillet over medium-high and fry pita until golden and crispy, ~3 minutes, stirring often.
- 2
Transfer crisps to a plate. Return skillet to medium-high and brown lamb, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 3
Season lamb with salt, pepper, and a pinch of cinnamon (optional but traditional). Stir in lemon zest.
- 4
Whisk yogurt with half the lemon juice and a pinch of salt until creamy. Whisk tahini with remaining lemon juice, pomegranate molasses, and 3 tbsp warm water until smooth.
- 5
Spread yogurt onto a serving plate or bowl. Top with pita crisps, then the warm lamb and any pan drippings.
- 6
Drizzle tahini sauce over the top and scatter parsley or mint. Serve immediately while pita is still warm and crispy.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- small bowl or whisk
- plate or serving bowl
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