LAMB FATTEH

Arabic for ‘crumbs’, fa eh is basically fried bread with yummy yoghurt and lots of goodies piled on top – like meat in molasses, spicy chickpeas and pomegranate arils. Dig in!

Preparation time 30 mins Cooking time 30 mins Serves 4

400g can chickpeas, drained

and rinsed

1 Tbsp olive oil

1 Tbsp ground cumin

2 tsp ground cardamom

2 tsp sumac, plus extra, to serve 750g lamb mince

1 large onion, finely chopped

3 cloves garlic, crushed

/ tsp cinnamon

1 tsp fine sea-salt flakes

1 cup chicken stock

1 / Tbsp pomegranate molasses Vegetable oil, for shallow-frying 3 pieces white Lebanese bread, cut into 3m squares / cup Greek yoghurt / cup garlic dip / cup flat-leaf parsley leaves, shredded Pomegranate arils (seeds) and lemon

wedges, to serve

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Toss chickpeas, oil, 1 tsp of the cumin

and / tsp each of the cardamom and sumac on an oven tray. Bake for 20-25 minutes, tossing halfway through cooking, until chickpeas are golden and crisp.

STEP 2 Meanwhile, heat a large non-stick frying pan over medium heat. Cook lamb mince, breaking up lumps, for 7 minutes.

STEP 3 Add onion and garlic. Cook, stirring, for 7 minutes, or until lamb is browned and onion is so . Sprinkle over remaining spices, cinnamon and salt and cook, stirring, for 2 minutes. Add stock and molasses. Simmer for 7 minutes, or until reduced slightly.

STEP 4 Meanwhile, heat enough vegetable oil in a large saucepan to come 5cm up the side until hot. Shallow-fry Lebanese bread in small batches for 1 minute, or until lightly golden. Drain on paper towel. Repeat with remaining bread.

STEP 5 Combine yoghurt and garlic dip in a small bowl. Arrange bread on a large serving pla er. Spoon lamb over the top, sprinkle with half of the parsley and top with some of the yoghurt dip. Sprinkle with chickpeas, arils, remaining parsley and extra sumac. Serve with remaining yoghurt dip and wedges.