Egyptian Lamb Fattah
Crispy flatbread layered with tender spiced lamb, topped with tangy yogurt and chickpeas. A rustic Egyptian comfort dish that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- ½ lb lamb, ground or finely chopped
- 3 pieces flatbread or pita, divided
- 1 can (15 oz) canned chickpeas, drained and rinsed
- ¾ cup plain yogurt
- 1 small onion, yellow
- 1 tsp cumin cumin and pepper to taste
Instructions
- 1
Slice the onion lengthwise from root to tip into thin strips about 1/8 inch thick so they soften quickly when cooked.
- 2
Tear the flatbread into rough 2-inch pieces—about the size of poker chips—so they'll crisp up evenly in the pan.
- 3
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when tilted, about 90 seconds.
- 4
Add the flatbread pieces and cook, stirring constantly, until they turn golden brown and crisp all over, about 3 minutes. Transfer to a plate.
- 5
Add 1 more tablespoon olive oil to the same skillet over medium-high heat, then add the onion slices and cook, stirring once every 30 seconds, until soft and lightly golden, about 4 minutes.
- 6
Add the ground lamb to the skillet, breaking it apart with a wooden spoon into bite-sized pieces, then stir in the cumin and cook until the meat is no longer pink, about 4 minutes.
- 7
Add the chickpeas to the skillet and stir gently until they are heated through and evenly coated with the lamb and onions, about 2 minutes.
- 8
Divide the crispy flatbread pieces evenly between two bowls or plates, placing them in a single layer on the bottom.
- 9
Spoon the warm lamb, onion, and chickpea mixture evenly over the flatbread in each bowl.
- 10
Dollop 1/4 cup of yogurt on top of each serving, allowing it to drape over the warm lamb so it stays slightly cool and creamy.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- sharp knife
- 2 bowls or plates
- measuring spoons
- measuring cups
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