Fatteh

Chickpeas, Pita bread, Yogurt are the three main ingredients of Fatteh. Fatteh is a traditional Lebanese plate, it can be served either as a main dish or a side dish. My son-in-law likes it very much, then again he is a great fan of my cooking :). One time he had it with my daughter at a nice restaurant in Down Town Beirut, among some other orders. Apparently my daughter said that she preferred my Fatteh, and her husband replied :” well, let’s wait and see”. After a few days I prepared it and I had my daughter and her husband for dinner. After eating my daughter was waiting for her husband to react , and after he finishes his plate he said just one word”Yummy! This is Fatteh”.

Ingredients:

  • 2 cans of chick peas
  • 3 medium size pita bread
  • 1 kg Yogurt
  • 2 cloves of garlic
  • 1 teaspoon salt, 1 teaspoon of cumin
  • a handful of pine seeds
  • 1 teaspoon of butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried mint, a pinch of ground cinnamon

Preparation:

  • Drain the water of the chickpeas and wash them
  • In a small pan heat the olive oil and fry the crushed garlic with a pinch of salt, for 1 minute
  • Add the chickpeas to the garlic and the cumin and let it boil with 1/2 cup of water in a low heat
  • In the meantime cut the pita bread in small pieces and fry until they become brown in color
  • Separately, fry the pine seeds with butter until golden brown
  • In a serving bowl place the fried bread, the the chickpeas, and lastly the yogurt
  • On the top put the fried pine seeds, sprinkle the dried mint and the cinnamon

ET VOILA..C’EST TOUT.:)

Baked Kibbe (Kibbe Bilsaniya)

Kibbe is a famous Lebanese traditional food. It is made out of meat and bulgur with stuffing inside it from minced meat onion and spices. There are many ways to cook it: it can be baked in the oven, or rolled into balls with the stuffing inside it then fried and even cooked with yogurt. All these recipes require the same ingredients to make the Kibbe mixture and stuffing, however there are some variations. For instance, there is a vegetarian form of Kibbe made from pumpkin.

It’s a bit complex to make this dish, so I tried my best to simplify it for today’s post. Don’t be discouraged and feel free to post any questions in the comments if you need some clarification on any point, I’ll answer as soon as I see it. Together, we’re going to make Kibbe like rock stars! 😀

1.For the Kibbe:

Ingredients:

  • 3 cups of fine brown bulgur
  • 600 grams beef meat
  • 1 onion
  • 1 tablespoon salt
  • 1 teaspoon seven spices

Preparation:

  • Wash the bulgur and drain it from water
  • Grate the onion until very fine
  • Mix the meat with bulgur, add the salt and seven spices with the grated onion
  • Place the mixture in a food processor a bit at a time and keep blending until the mixture becomes creamy and all the meat and bulgur is used

Now your Kibbe is ready, put it in the fridge until you prepare the stuffing.

2.For the Stuffing:

Ingredients:

  • 500 grams minced meat (better fresh not frozen)
  • 3 medium onions finely chopped
  • 1 teaspoon salt
  • 1 teaspoon seven spices
  • 1/2 cup pine seeds (this is optional, but it is traditionally added and enhances the flavor)
  • 1 tablespoon grenadine molasses
  • 2 tablespoon vegetable oil

Preparation:

  • In a large saucepan,  heat the oil and fry the onion until golden brown
  • Add the meat and fry with the onion for about 15 minutes
  • Now add the pine seeds, season with salt, seven spices and the grenadine molasses
  • Cook for about 10 minutes or until the pine seeds becomes golden color

Let the stuffing cool. Now you have all the ingredients to make the Kibbe in the oven. All you need to do now is assemble them.

3.Putting it all together:

You’re going to need one more additional ingredient: 1 tablespoon of corn wheat.

  • Preheat the oven to 200C and butter a baking pan.
  • In a small bowl, mix 1 tablespoon of corn wheat with 1 cup of cold water. Wet your hand in this corn wheat solution when handling the Kibbe.
  • Take enough Kibbe and spread it on the bottom of the pan to make a thin layer. (Remember to keep your hand wet with the corn wheat solution when handling the Kibbe!)
  • Add enough of the stuffing on top of the Kibbe to just cover it.
  • Afterwards, add another thin layer of the Kibbe over the stuffing, the same way you did for the bottom one. With your hand still wet from the corn wheat solution, press gently down on the top layer with the palm of your hand to flatten (not squish) it
  • Divide the tray into four equal parts with a knife (go through each of the layers)
  • With the knife still in hand, lightly make diagonal lines on the top layer to form small diamonds. This adds texture to the dish and also helps it bake properly
  • Spread 1 tablespoon of butter and 2 tablespoons of olive oil on the upper crust. Bake in the oven for about 30 minutes until you see it become a nice brown color
  • Serve it with plain yogurt, or yogurt salad: crush one clove of garlic with a pinch of salt and mix it with yogurt. Peel and dice 5 cucumbers. Mix with 1 tablespoon of dried mint.

ET VOILA..C’EST TOUT:)