Levantine Olive Fattah

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 cup (200g) green olives, pitted and sliced 1 cup (200g) green olives, pitted and sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Yogurt, for serving Yogurt, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until golden brown.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, coriander, cinnamon, lemon zest, salt, and pepper over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Add enough water to cover the lamb, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender.
5. 5.
   In a separate pot, cook the basmati rice according to package instructions.
6. 6.
   Once the rice is cooked, fluff it with a fork and transfer it to a serving dish.
7. 7.
   Arrange the cooked lamb on top of the rice, then sprinkle the sliced green olives over the lamb.
8. 8.
   Garnish with fresh parsley and serve with a side of yogurt.

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb in olive oil, lemon juice, and spices for a few hours before cooking.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Green olives — If you prefer a milder flavor, you can soak the olives in water for a few minutes to reduce their saltiness.

Tips & Tricks

• To add an extra layer of flavor, you can sprinkle some toasted pine nuts or slivered almonds on top of the dish before serving.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper or red pepper flakes to the lamb while cooking.
• For a vegetarian version, you can substitute the lamb with roasted vegetables such as eggplant, zucchini, and bell peppers.

Serving advice

Serve the Levantine Olive Fattah hot, allowing the flavors to meld together. Accompany it with a side of yogurt to balance the richness of the dish.

Presentation advice

To enhance the presentation, sprinkle some additional fresh parsley on top of the dish before serving. You can also arrange lemon wedges around the serving platter for a pop of color.