Damascene Lamb Fatteh
This is Levantine comfort food at its most traditional: lamb, stuffed tripe and intestines simmered until tender, layered over crisp bread, then finished with cool garlicky yogurt, ghee-toasted pine nuts and almonds, and fresh parsley.
How to Prepare
Clean the tripe and intestines well, then simmer them with the lamb, bay leaves, cardamom and whole spices until completely tender (about 2 hours), skimming as needed.
Toast or fry the Arabic bread until golden and crisp.
Whisk the yogurt with the crushed garlic, salt and tahini (if using) until smooth.
Break the bread into a deep serving dish and moisten it with a ladle of the hot broth.
Arrange the boiled lamb, stuffed tripe and intestines over the bread.
Pour the garlicky yogurt sauce generously over the top.
Toast the pine nuts and almonds in the ghee until golden, then pour them sizzling over the dish, garnish with parsley and serve immediately.
Serve the fatteh the moment the hot ghee hits the yogurt — the contrast of hot and cold, crisp and creamy, is the whole point of the dish.