Fattet Mozzat (Fatteh With Lamb Shanks )

Fattet Mozzat (Fatteh With Lamb Shanks )

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Fattet Mozzat, a culinary jewel hailing from the Levant, offers a symphony of textures and flavors that will tantalize your taste buds. This delectable dish, often translated as “Fatteh with Lamb Shanks,” is a celebration of traditional Middle Eastern cuisine, showcasing slow-cooked lamb, crispy pita bread, and a creamy, tangy yogurt sauce.

The star of Fattet Mozzat is undoubtedly the lamb shanks. These are simmered for hours in a fragrant broth infused with aromatic spices like cinnamon, cardamom, and bay leaves. The result is incredibly tender, fall-off-the-bone lamb that melts in your mouth with each bite.

Adding a delightful crunch to the ensemble are pieces of toasted or fried pita bread. These crispy morsels provide a textural contrast to the soft lamb and creamy sauce, making each spoonful a delightful experience. Traditionally, stale pita bread is used, transforming it into a delicious and essential component of the dish.

The creamy, tangy yogurt sauce is what truly ties Fattet Mozzat together. Made with strained yogurt, tahini, garlic, and lemon juice, this sauce adds a refreshing and zesty element that balances the richness of the lamb and the crunch of the pita. A drizzle of olive oil and a sprinkle of paprika or sumac complete the presentation, adding a touch of visual appeal and an extra layer of flavor.

Fattet Mozzat is more than just a dish; it’s an experience. It’s perfect for a special occasion or a comforting weeknight meal. Its complex yet harmonious flavors make it a memorable dish that will leave you wanting more. Discover the magic of Fattet Mozzat and embark on a culinary adventure to the heart of the Levant!

Ingredients

4 peices top quality lamb shanks @marble_meatsBoiling spices for stock @mimosspicebags x1800 mls Greek yoghurt (3/4 of the 1 kilo tub ) @farmersuniongreekyogurt4 garlic cloves crushed with mortar and pestol 2 tsp salt (or to taste )2 tbs white vinegar3 tbs tahini4 loaves of Lebanese bread , cut and fried .1/4 cup olive oil100g salted Butter and 1/2 cup pine nuts to top off with

Steps

Start by searing off the lamb shanks with some olive oil for few mins and set aside .In a large pot add the shanks with the boiling spices , generously cover with water and bring to a boil , after about 15 mins reduce the heat to med/low cover the pot and let cook about 3.5 hours .The longer you boil the lamb for the better the stock you’ll get and that meat will simply fall off the bone .Cut up the bread into squares and deep fry in hot oil a few mins then leave on paper towel and set aside .Make the yoghurt mixture by adding garlic , salt , vinegar and tahini to a bowl and mixing together , add the yoghurt on top with about 3/4 cup of water and mix well , if it’s too thick add a little more water to make it a smooth consistency.Once shanks are ready set them aside and cool , take off the meat and shred .Strain the stock and set aside for assembly of fatteh .In a large platter layer the bread with a sprinkle of saltAdd a bit of the lamb stock to flavour the bread but don’t make it too soggy , add the yoghurt mixture and top , now add the shredded lamb meat . Top off with the melted butter with cooked pine nuts.Garnish with some paprika and fresh parsleyServe next to Arab style rice if you like .