Lamb's tongues meat fatteh

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, lamb's tongues meat fatteh. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Lamb's tongues meat fatteh. When lamb is finished cooking in the pressure cooker/slowcooker, using tongs, remove lamb only out of the sauce and put in bowl. Allow to cool for a few moments. Grass fed lamb tongue is lean, meaty, tender and versatile.

Lamb's tongues meat fatteh is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Lamb's tongues meat fatteh is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook lamb's tongues meat fatteh using 26 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lamb's tongues meat fatteh:
  1. Make ready for lamb's tongue preparation
  2. Get lamb's/sheep's tongues meat
  3. Take spices:Onions
  4. Make ready stick Cinnamon
  5. Take Nutmeg seed
  6. Make ready 2 bay leaves
  7. Take 2 cardamoms seed
  8. Make ready salt and vinegar for tongue's meat strelization
  9. Take boiled water as desired
  10. Get wash tongue's meat very well, drizzle with salt and vinegar
  11. Get in a pot, boil the tongue's meat
  12. Make ready add all spices mentioned above till well done
  13. Get cubes peel and cut into
  14. Take drain and put aside the bouillon then add the chopped meat
  15. Get add the salt and spices as desired
  16. Take Ingredients for Fatteh preparation
  17. Get 1 cup rice cooked in bouillon
  18. Get 1 cup bouillon (more or less as desired)
  19. Get 3 loaves lebanese/arabic bread (more or less depends on loaf
  20. Get 1⁄2 teaspoon salt (more or less as desired)
  21. Get 2 spoons margarine or butter as desired
  22. Prepare 1 kg yogurt
  23. Prepare 2 smashed garlic gloves
  24. Prepare 1⁄2 teaspoon salt (more or less as desired)
  25. Make ready For garnish:
  26. Take 100 g fried nuts in margarine or oil as desired

Add onions, salt and pepper to taste and bring to a slow boil. Spiced boiled lamb/beef served over a bed of rice and toasted pita bread then served with garlicky warm tomato sauce. The Aboods stuff their fatayar with seasoned raw meat, seam-opening be damned for the succulent flavor the meat's juices impart to the dough as the fatayar bakes. The metaphor is just too delicious to ignore: the raw and the cooked.

Instructions to make Lamb's tongues meat fatteh:
  1. Mix yogurt in Tahine, garlic and salt (adjust as desired)and put aside.
  2. Cut bread into cubes medium size, fry or toast in heavy oil and put in the served dish.
  3. Put the cooked rice above the fried bread, spread evenly then add the chopped meat with little bit of bouillon.
  4. Add the yogurt mix with tahine above the chopped meat.
  5. Sprinkle some spices.
  6. Pour some heated margarine with fried nuts above Fatteh.
  7. Served directly.
  8. Made By:Rania Issa

The Aboods stuff their fatayar with seasoned raw meat, seam-opening be damned for the succulent flavor the meat's juices impart to the dough as the fatayar bakes. The metaphor is just too delicious to ignore: the raw and the cooked. Dad's family puts it all out there, the love and the crazy both. There are the expected jars of pickled beets, chow-chow, and sauerkraut, right next to the pickled pig snouts, lamb tongues, and…guinea hearts! Basically, at Dietrich's nothing goes unused.

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