FATTET GHANAM
LEBANON
This is the Levantine version of tharid. Of all the versions of fatteh, it is the lightest, especially if you toast the bread as I do instead of frying it.
SERVES 4
¾ cup (150 g) dried chickpeas, soaked overnight in water to cover by 1 inch (2.5 cm) with ¾ teaspoon baking soda
2¼ pounds (1 kg) lamb leg or shoulder, trimmed of fat, cut into medium chunks
2 cinnamon sticks
Coarse sea salt
2 ounces (60 g) pine nuts
1 large pita bread, split into 2 disks and toasted
1 clove garlic, minced to a fine paste
3½ cups (28 ounces/875 g) Greek yogurt
Fine sea salt
1. Drain and rinse the chickpeas. Put in a pot and with fresh water to cover by about 1 inch (2.5 cm) and bring to a boil over medium heat. Cover, reduce the heat to low, and simmer for 1 hour, or until they are tender.
2. Meanwhile, put the meat in a pot, add 4 cups (1 liter) water, and place over medium heat. As the water is about to boil, skim the froth from the surface, add the cinnamon sticks and salt to taste. Cover the pan and let bubble gently for 45 minutes, or until the meat is tender.
3. Take the meat out of the broth and cut into bite-size pieces. Strain the broth into a clean shallow pot and add back the pieces of meat. Remove the chickpeas with a slotted spoon and add to the meat. (At this point you can set the meat and chickpeas aside until you are ready to serve the fatteh. I often prepare the meat and chickpeas the day before and reheat and assemble the dish just before serving.)
4. Preheat the oven to 425°F (220°C).
5. Spread the pine nuts on a baking sheet and toast in the hot oven for 5 to 6 minutes, or until golden brown. Lay the pita disks on another baking sheet and toast in the oven until golden brown. Let the nuts and bread cool.
6. Mix together the garlic, yogurt, and salt to taste.
7. Break the toasted pita into bite-size pieces and spread over the bottom of a serving platter. Spread the meat and chickpeas over the bread. Sprinkle 2 or 3 tablespoons lamb broth over the meat and chickpeas and cover with the yogurt. Scatter the sautéed pine nuts all over the yogurt. Serve immediately.