Lebanese Layered Pita with Lamb and Yogurt

Ingredients

• 1.5 lb boneless lamb shoulder, cut into 1-inch cubes
• 3 pitas whole wheat pita bread
• 6 tablespoons extra-virgin olive oil
• 1 onion large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• 1 teaspoon kosher salt
• 2 cups full-fat plain Greek yogurt
• ¼ cup tahini paste
• 3 tablespoons fresh lemon juice
• 2 tablespoons water (for tahini sauce)
• 1 tablespoon pomegranate molasses
• ½ cup whole almonds, roughly chopped
• ¼ cup whole pine nuts
• ¼ cup fresh flat-leaf parsley, roughly chopped
• ¼ cup pomegranate seeds

Instructions

1. 1

   Start by preparing the pita crisps. Cut 3 whole wheat pitas into roughly 1-inch pieces — don't worry about perfectly uniform sizes. Spread them in a single layer on a large baking sheet.

2. 2

   Drizzle 2 tablespoons of extra-virgin olive oil over the pita pieces and toss gently to coat evenly. Sprinkle lightly with 0.25 teaspoon of kosher salt. Bake at 375°F for 8-10 minutes, shaking the pan halfway through, until the pieces are golden brown and crispy throughout — they should shatter slightly when you bite one. Set aside to cool.

3. 3

   Pat 1.5 lb of boneless lamb shoulder cubes completely dry with paper towels — this moisture removal is critical for a good sear and browning. Season all sides generously with kosher salt and ground black pepper.

4. 4

   Heat a 12-inch heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of extra-virgin olive oil and let it shimmer for 30 seconds. Working in two batches to avoid crowding the pan, sear the lamb cubes for 3-4 minutes per side until deeply browned. You're looking for a rich, caramelized crust — don't move the pieces around; let them sit undisturbed on the hot surface. Transfer the browned lamb to a plate.

5. 5

   In the same skillet, add the remaining 2 tablespoons of olive oil. Dice 1 large yellow onion into 1/4-inch pieces and add to the hot pan. Sauté for 4-5 minutes, stirring occasionally, until the onion turns translucent and the edges begin to golden — you should smell sweet, caramelized notes.

6. 6

   Peel and finely mince 4 garlic cloves. Add to the onions and cook for 1 minute until fragrant — your kitchen should smell aromatic and savory. Stir in 1.5 teaspoons ground cumin, 1 teaspoon ground coriander, and 0.5 teaspoon ground black pepper. Cook the spices for 30 seconds, stirring constantly, so they bloom and release their oils.

7. 7

   Return the seared lamb and any accumulated juices to the skillet. Add 1 cup of water and 1 tablespoon of pomegranate molasses. Stir well, then reduce the heat to medium-low. Simmer uncovered for 15-18 minutes, stirring occasionally, until the lamb is tender and the liquid reduces to a light glaze coating the meat — you want just enough liquid left to keep things moist but not soupy. Taste and adjust seasoning with salt and pepper if needed.

8. 8

   While the lamb simmers, prepare the yogurt base. Spoon 2 cups of full-fat plain Greek yogurt into a serving dish or individual plates, creating a flat, even layer. In a small bowl, whisk together 0.25 cup tahini paste, 3 tablespoons fresh lemon juice, and 2 tablespoons water until smooth and pourable — the mixture should be the consistency of Greek yogurt. Taste the tahini sauce and adjust lemon juice or salt to your preference.

9. 9

   Toast the almonds and pine nuts. In a small dry skillet over medium-low heat, add 0.5 cup roughly chopped whole almonds and 0.25 cup whole pine nuts. Toast for 3-4 minutes, shaking the pan occasionally, until fragrant and light golden — listen for the crackling sounds and smell the nutty aroma. Transfer to a plate before they darken further.

10. 10

    Time to build the fatteh. Spread the yogurt layer across a large platter or divide among individual plates. Scatter the crispy pita pieces over the yogurt — they'll soften slightly from the moisture beneath. Spoon the warm lamb and its sauce over the pita. Drizzle the tahini sauce over everything in a thin, even stream. Top with the toasted almonds and pine nuts, then scatter 0.25 cup pomegranate seeds and 0.25 cup roughly chopped fresh flat-leaf parsley over the top.

11. 11

    Serve immediately while the lamb is still warm and the pita retains some crispness — the contrast of temperatures and textures is part of what makes fatteh special. Each spoonful should have warm lamb, creamy yogurt, crispy pita, and toasted nuts all together.

Tools you’ll need

• large baking sheet
• 12-inch heavy-bottomed skillet
• chef's knife
• paper towels
• small whisk
• small bowl
• small dry skillet
• wooden spoon
• slotted spoon
• large platter or individual plates

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