Lamb's tongues meat fatteh
Lamb's tongues meat fatteh:
Ingredients:
*for lamb's tongue preparation:
-lamb's/sheep's tongues meat
-spices:
Onions
Cinnamon stick
Nutmeg seed
2 bay leaves
2 cardamoms seed
-salt and vinegar for tongue's meat strelization
-boiled water as desired
- wash tongue's meat very well, drizzle with salt and vinegar.
- in a pot, boil the tongue's meat and add all spices mentioned above till well done.
- peel and cut into cubes
- drain and put aside the bouillon then add the chopped meat.
- add the salt and spices as desired.
Ingredients for Fatteh preparation:
- 1 cup of rice cooked in bouillon.
- 1 cup of bouillon (more or less as desired)
- 3 loaves of lebanese/arabic bread (more or less depends on loaf size and as desired)
- 1/2 teaspoon of salt (more or less as desired)
- 2 spoons of margarine or butter as desired.
-1 kg of yogurt
- 2 smashed garlic gloves
- 1/2 teaspoon of salt (more or less as desired)
For garnish:
100 g of fried nuts in margarine or oil as desired.
- mix yogurt in Tahine, garlic and salt (adjust as desired)and put aside.
- cut bread into cubes medium size, fry or toast in heavy oil and put in the served dish.
- put the cooked rice above the fried bread, spread evenly then add the chopped meat with little bit of bouillon.
- add the yogurt mix with tahine above the chopped meat.
- sprinkle some spices.
- pour some heated margarine with fried nuts above Fatteh.
- served directly.
Ingredients:
*for lamb's tongue preparation:
-lamb's/sheep's tongues meat
-spices:
Onions
Cinnamon stick
Nutmeg seed
2 bay leaves
2 cardamoms seed
-salt and vinegar for tongue's meat strelization
-boiled water as desired
- wash tongue's meat very well, drizzle with salt and vinegar.
- in a pot, boil the tongue's meat and add all spices mentioned above till well done.
- peel and cut into cubes
- drain and put aside the bouillon then add the chopped meat.
- add the salt and spices as desired.
Ingredients for Fatteh preparation:
- 1 cup of rice cooked in bouillon.
- 1 cup of bouillon (more or less as desired)
- 3 loaves of lebanese/arabic bread (more or less depends on loaf size and as desired)
- 1/2 teaspoon of salt (more or less as desired)
- 2 spoons of margarine or butter as desired.
-1 kg of yogurt
- 2 smashed garlic gloves
- 1/2 teaspoon of salt (more or less as desired)
For garnish:
100 g of fried nuts in margarine or oil as desired.
- mix yogurt in Tahine, garlic and salt (adjust as desired)and put aside.
- cut bread into cubes medium size, fry or toast in heavy oil and put in the served dish.
- put the cooked rice above the fried bread, spread evenly then add the chopped meat with little bit of bouillon.
- add the yogurt mix with tahine above the chopped meat.
- sprinkle some spices.
- pour some heated margarine with fried nuts above Fatteh.
- served directly.
