Lebanese Fatteh with Lamb

Ingredients

• 2 cups full-fat Greek yogurt
• 3 clove garlic cloves, minced
• 2 tablespoon lemon juice, fresh
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 pound ground lamb
• 3 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 clove garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 4 piece pita bread, 6-inch round
• ¾ cup pomegranate arils (seeds)
• ¼ cup fresh mint leaves
• ¼ cup fresh parsley, chopped
• ¼ cup pine nuts, toasted
• ½ teaspoon sumac powder

Instructions

1. 1

   Make the yogurt sauce: In a medium bowl, combine 2 cups of full-fat Greek yogurt with 3 minced garlic cloves, 2 tablespoons fresh lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon white pepper. Whisk until smooth and taste for seasoning — the sauce should taste tangy and garlicky. Set aside.

2. 2

   Prepare the pita for crisping: Cut each of the 4 pita breads into triangular or irregular pieces about 2 inches on each side. Don't worry about uniformity — you want some thicker, chewier pieces and some thin, crispier ones.

3. 3

   Toast the pita: Heat a 12-inch skillet over medium-high heat with no oil. Working in batches if needed, lay the pita pieces flat in the hot skillet and toast for 1-2 minutes per side until they're golden-brown and beginning to crisp. You want some pieces darker and more brittle — they should shatter slightly when bent. Transfer to a paper towel and let cool.

4. 4

   Cook the lamb: In the same skillet, heat 3 tablespoons of extra-virgin olive oil over medium-high heat. Add 1 pound of ground lamb and break it apart with a wooden spoon as it cooks. Stir occasionally, breaking up any large clumps, until the lamb is mostly browned and cooked through — no pink remains — about 6-8 minutes. Pour off any excess fat if there's a pool of it on the surface.

5. 5

   Build the spice base: Dice 1 medium yellow onion into 1/4-inch pieces. Push the cooked lamb to the side of the skillet and add the diced onion to the empty space. Sauté for 2-3 minutes until the onion softens and becomes translucent, then stir the onion into the lamb.

6. 6

   Add aromatics and spices: Mince 2 garlic cloves and add them to the lamb along with 1 teaspoon ground cumin, 0.5 teaspoon ground cinnamon, and 0.25 teaspoon ground allspice. Stir constantly for 30-45 seconds until fragrant — you should smell warm, toasted spices. Season with 0.75 teaspoon salt and 0.25 teaspoon black pepper. Taste a small spoonful and adjust seasoning if needed.

7. 7

   Warm through: Keep the lamb mixture over medium heat for another 1-2 minutes, stirring occasionally. You want it hot all the way through and ready to serve.

8. 8

   Build the fatteh: Divide the toasted pita pieces evenly among 4 shallow bowls, creating a base layer that covers the bottom — don't worry if there are small gaps. Pour about 0.5 cup of the yogurt sauce over the pita in each bowl, letting some soak into the bread while some remains visible on the surface.

9. 9

   Top with lamb: Spoon the warm spiced lamb mixture evenly over the yogurt sauce in each bowl — aim for about a quarter of the lamb in each serving. The warm lamb will gently warm the yogurt beneath it without breaking it.

10. 10

    Garnish generously: Scatter 3 tablespoons of pomegranate arils, 1 tablespoon fresh mint leaves, 1 tablespoon fresh parsley, and 1 tablespoon toasted pine nuts over each bowl. Finish with a light dusting of sumac powder — the bright red powder adds tartness and visual pop. Serve immediately while the pita is still warm and slightly crunchy.

Tools you’ll need

• 12-inch skillet
• medium mixing bowl
• wooden spoon
• whisk
• paper towels
• chef's knife
• cutting board
• 4 shallow bowls or plates

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