Go Back Email Link
–+ servings
Lebanese Lamb Mince Fatteh with Yogurt Sauce

Lebanese Lamb Mince Fatteh with Yogurt Sauce

Eleanor Craig
This Lebanese Lamb Mince Fatteh is a culinary homage to a beloved Middle Eastern dish, combining the heartiness of lamb with the creamy, tangy yogurt sauce over crispy pita chips. The contrasting textures and harmonious flavors create a dish that's both comforting and sophisticated, perfect for a main course that truly delights the senses.
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 bowls
Calories 661 kcal

Ingredients
 
 

Ingredients

  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra virgin for best flavor
  • Ripe yellow onion on a white background1 large onion - finely chopped
  • Tasty minced meat isolated on white background500 grams ground lamb (minced lamb) - preferably grass-fed
  • garlic2 cloves garlic - minced
  •  
    1 teaspoon ground cumin
  • Heap of ground cinnamon and cassia cinnamon sticks1 teaspoon ground cinnamon
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste
  • Pile of Pita3 medium pita bread - cut into triangles
  • bowl of greek yogurt1 cup Greek yogurt - full-fat for creaminess
  • Concept of tasty food with tahini sauce isolated on white background2 tablespoons tahini
  • Fresh lemon juice, Juice of squeezed lemons with pulp in wooden bowl2 tablespoons lemon juice - freshly squeezed
  • Raw pine nuts in bowl2 tablespoons pine nuts - lightly toasted
  • parsley on white background2 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.

Notes

For added flavor, try adding a pinch of paprika to the lamb mix. For a nut-free version, omit the pine nuts and top with toasted sunflower seeds.

Nutrition

Calories: 661kcalCarbohydrates: 33gProtein: 32gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.003gCholesterol: 94mgSodium: 333mgPotassium: 554mgFiber: 3gSugar: 4gVitamin A: 186IUVitamin C: 9mgCalcium: 147mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
QR Code linking back to recipe