Lebanese Lamb Mince Fatteh with Yogurt Sauce is a dish deeply rooted in the Levantine culinary tradition, celebrated for its ability to transform simple ingredients into something truly special. The word “fatteh” comes from the Arabic word “fatt,” meaning “to crumble,” referencing the integral role of bread—often in the form of crispy pita chips—in this beautifully layered creation. Fatteh is not just a dish; it’s a concept. Traditionally, it repurposes leftover bread, turning it into the base for a comforting, hearty meal. This dish exemplifies the resourcefulness and ingenuity of Middle Eastern home cooking, where nothing goes to waste and every element is brimming with flavor.
Lebanese cuisine, and by extension, fatteh, is all about balance—creating harmony between textures, spices, and ingredients. This particular take on fatteh swaps the more commonly used chickpeas for luscious lamb mince, aligning it with the Lebanese fondness for bold, meat-forward preparations. Perfectly seasoned with warm spices like cumin and cinnamon, the lamb filling is savory, aromatic, and just a touch exotic, enveloping your senses in the depth of the Middle East.
At its core, Fatteh is a dish that celebrates layers. The first layer—crispy pita bread—is toasted to golden perfection, delivering satisfying crunch and earthiness. This is contrasted by the silky yogurt-tahini sauce that follows, which adds an irresistible tanginess and creamy texture. The last layer, juicy spiced lamb mince, ties everything together with its richness and bold flavor. The dish is crowned with toasted pine nuts for nutty depth and fresh parsley for a burst of vibrant color and herbaceous notes.
Beyond its composition, the dish is deeply communal. Fatteh is often served as a family-style dish, where everyone gathers around the table to share in its bounty. Whether enjoyed as a weekend lunch, an informal dinner, or as a comforting holiday platter, Lebanese Lamb Mince Fatteh can easily bring both refinement and coziness to any meal. The layering process makes it visually stunning, a feast not just for the palate but for the eyes.
Another hallmark of fatteh is its incredible versatility. While this recipe highlights lamb mince for a hearty, slightly luxurious twist, the variations of fatteh across the Levant region are nearly endless. Some versions may feature shredded chicken or vegetables, while others focus solely on chickpeas and bread. This adaptability means that the dish can be personalized to accommodate dietary preferences or ingredients you already have on hand.
Culturally, fatteh embodies the Lebanese focus on hospitality and ingenuity in cooking. It’s a humble dish with elevated flavors, masterfully combining the rustic with the refined. By using familiar ingredients like yogurt, bread, lemon, and spices, fatteh offers a warm embrace of Middle Eastern flavors, while the spiced lamb and toasted nuts add a richness that elevates it into something truly special.
Lebanese Lamb Mince Fatteh is more than a meal—it’s a testament to the timeless beauty of Middle Eastern cooking: flavor-forward, resourceful, and utterly delicious. Whether you’re revisiting a nostalgic classic or exploring the cuisine for the first time, this dish is sure to captivate your taste buds and leave a lasting impression.
Lebanese Lamb Mince Fatteh with Yogurt Sauce
Ingredients
Ingredients
2 tablespoons olive oil - extra virgin for best flavor- 1 large onion - finely chopped
- 500 grams ground lamb (minced lamb) - preferably grass-fed
- 2 cloves garlic - minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
- 3 medium pita bread - cut into triangles
- 1 cup Greek yogurt - full-fat for creaminess
- 2 tablespoons tahini
- 2 tablespoons lemon juice - freshly squeezed
- 2 tablespoons pine nuts - lightly toasted
- 2 tablespoons parsley - fresh, chopped, for garnish
Instructions
- Preheat your oven to 180°C (350°F). Place pita triangles on a baking tray and drizzle with 1 tablespoon of olive oil. Bake until golden and crispy, about 8-10 minutes. Set aside.
- In a large skillet, heat the remaining olive oil over medium heat. Add the onion and cook, stirring frequently, until translucent and beginning to caramelize, about 5-7 minutes.
- Add the lamb mince to the onions. Cook until browned, breaking the meat apart with a spatula or wooden spoon, about 10 minutes. Drain excess fat if needed.
- Stir in minced garlic, cumin, and cinnamon. Season with salt and black pepper. Allow spices to toast briefly for an aromatic fill of about 1-2 minutes.
- In a mixing bowl, whisk together the Greek yogurt, tahini, and lemon juice. Set aside to mellow slightly.
- To assemble, layer the pita chips at the base of your serving dish. Spoon the lamb mixture over the pita, followed by a generous drizzle of the yogurt sauce. Sprinkle toasted pine nuts and chopped parsley on top.
