Fattet Mozzat: A Culinary Journey Through Levantine Flavors

Fattet Mozzat, often simply called “Fatteh,” is a cornerstone of Levantine cuisine, particularly popular in Syria, Lebanon, and Palestine. This delectable dish is a symphony of textures and flavors, offering a satisfying and comforting meal that is perfect for breakfast, lunch, or dinner.

At its heart, Fattet Mozzat is a layered creation. Crispy toasted pita bread forms the base, providing a delightful crunch. This foundation is then generously soaked in a warm and tangy yogurt sauce, often infused with garlic and tahini, lending a creamy richness.

The “Mozzat” element typically refers to the addition of tender, slow-cooked lamb or beef. The meat is shredded and seasoned with aromatic spices, adding a savory depth to the dish. Some variations may also incorporate chickpeas, further enhancing the protein content and adding another layer of texture.

A drizzle of olive oil and a sprinkle of fresh herbs, such as parsley or mint, completes the dish, adding a vibrant freshness and visual appeal. Toasted pine nuts are often scattered on top, providing a nutty counterpoint to the creamy yogurt and savory meat.

Fattet Mozzat is more than just a meal; it’s an experience. The combination of crunchy pita, creamy yogurt, tender meat, and fragrant herbs creates a harmonious blend of tastes and textures that will tantalize your taste buds. Its versatility allows for regional variations and personal preferences, making it a dish that can be enjoyed in countless ways. Discover the rich culinary heritage of the Levant with a bowl of Fattet Mozzat – a truly unforgettable culinary adventure.

Fattet Mozzat Ingredients

5 peices top quality lamb shanks @hosnabutcheryBoiling 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 .