Recipe

Toronto-style Fattah with a Twist

Maple-infused Fattah: A Toronto Twist on a Levantine Classic

4.3 out of 5

Indulge in the flavors of Toronto with this unique twist on the traditional Levantine dish, Fattah bi-as-samna. This recipe combines the essence of Levantine cuisine with the vibrant culinary scene of Toronto, resulting in a delightful fusion of flavors.

Breakfast› Fattah bi-as-samna

Asian cuisine› Arab cuisine› Levantine cuisine

Cuisine of the Americas› North American cuisine› Canadian cuisine› Cuisine of Toronto

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour and 20 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, Gluten-free diet, Dairy-free diet, Nut-free diet, Pescatarian diet (if lamb is substituted with fish)

Allergens

Wheat (in pita bread), Garlic

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Low-carb diet

Ingredients

In this Toronto-style Fattah, we incorporate maple syrup, a quintessential ingredient in Canadian cuisine, to infuse a subtle sweetness into the tomato-based sauce. Additionally, we use local lamb sourced from Ontario farms, ensuring the dish reflects the flavors and ingredients found in Toronto. We alse have the original recipe for Fattah bi-as-samna, so you can check it out.

500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
4 pita bread, toasted and torn into pieces 4 pita bread, toasted and torn into pieces
1 onion, finely chopped 1 onion, finely chopped
3 garlic cloves, minced 3 garlic cloves, minced
2 tablespoons olive oil 2 tablespoons olive oil
400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
2 tablespoons tomato paste 2 tablespoons tomato paste
2 tablespoons maple syrup 2 tablespoons maple syrup
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon ground coriander 1 teaspoon ground coriander
1 teaspoon paprika 1 teaspoon paprika
Salt and pepper to taste Salt and pepper to taste
Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Roasted pine nuts (for garnish) Roasted pine nuts (for garnish)

Nutrition

Calories: 450 kcal / 1884 KJ
Fat: 20g (Saturated Fat: 6g)
Carbohydrates: 40g (Sugars: 12g)
Protein: 30g
Fiber: 5g
Salt: 1.5g

Preparation

1.
In a large pan, heat olive oil over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pan and set aside.
2.
In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3.
Add the tomato paste, diced tomatoes, maple syrup, cumin, coriander, paprika, salt, and pepper to the pan. Stir well to combine.
4.
Return the lamb to the pan and mix it with the tomato sauce. Cover and simmer for 1 hour, or until the lamb is tender.
5.
In a serving dish, arrange the toasted pita bread pieces as the base. Pour the lamb and tomato sauce mixture over the pita bread.
6.
Garnish with fresh parsley and roasted pine nuts.
7.
Serve hot and enjoy!

Treat your ingredients with care...

Maple syrup — Choose a high-quality maple syrup for the best flavor. Opt for pure maple syrup rather than artificial pancake syrups.
Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.

Tips & Tricks

If you prefer a spicier flavor, add a pinch of cayenne pepper or red pepper flakes to the tomato sauce.
To enhance the dish's aroma, sprinkle a dash of ground cinnamon over the lamb while it's cooking.
For a vegetarian version, substitute the lamb with roasted vegetables such as eggplant, zucchini, and bell peppers.

Serving advice

Toronto-style Fattah is traditionally served as a main course. Accompany it with a fresh salad or a side of yogurt for a complete meal.

Presentation advice

To present this dish beautifully, arrange the torn pita bread on a large serving platter, creating a bed for the lamb and tomato sauce. Drizzle some extra maple syrup on top and sprinkle with fresh parsley and roasted pine nuts for an elegant touch.