Dish

Fattah bi-as-samna

Fattah bi-as-samna is made by layering pieces of toasted pita bread in a serving dish and then topping it with cooked lamb and a clarified butter sauce. The dish is then garnished with toasted pine nuts and chopped parsley. The clarified butter sauce is made by melting butter and then removing the milk solids, leaving only the pure butterfat. The lamb is typically seasoned with a blend of spices, including cinnamon, allspice, and nutmeg. Fattah bi-as-samna 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-as-samna 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-as-samna is a high-fat and high-calorie dish that is not suitable for vegetarians. It should be consumed in moderation.

Variations

There are many variations of Fattah bi-as-samna, 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 tomato-based sauce to the dish for added flavor.

Presentation and garnishing

Fattah bi-as-samna is typically served in a large serving dish, with the toasted pita bread on the bottom and the lamb and clarified butter 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 clarified butter sauce for added richness.