Dish

Fattah bi-al-lahm

Fattah bi-al-lahm is made by layering pieces of toasted pita bread in a serving dish and then topping it with cooked lamb and a tomato-based sauce. The dish is then garnished with toasted pine nuts and chopped parsley. The tomato-based sauce is made by cooking tomatoes, onions, and garlic together with a blend of spices, including cinnamon, allspice, and nutmeg. The lamb is typically seasoned with the same spice blend. Fattah bi-al-lahm is a popular dish in Lebanon and is often served during special occasions, such as weddings and holidays.

Asian cuisine› Arab cuisine› Levantine cuisine

Breakfast

Origins and history

Fattah bi-al-lahm is a traditional Lebanese dish that has been around for centuries. It is believed to have originated in the city of Tripoli, which is located in northern Lebanon. The dish is often served during special occasions, such as weddings and holidays, and is a symbol of hospitality and generosity.

Dietary considerations

Fattah bi-al-lahm is a high-protein dish that is not suitable for vegetarians. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of Fattah bi-al-lahm, depending on the region of Lebanon. Some variations include using chicken or beef instead of lamb. Others add chickpeas or other vegetables to the dish. Some people also add a yogurt-based sauce to the dish for added flavor.

Presentation and garnishing

Fattah bi-al-lahm is typically served in a large serving dish, with the toasted pita bread on the bottom and the lamb and tomato-based sauce on top. The dish is then garnished with toasted pine nuts and chopped parsley for added flavor and color.

Tips & Tricks

To make the dish more flavorful, try marinating the lamb in the spice blend overnight before cooking. You can also add a drizzle of olive oil to the tomato-based sauce for added richness.