Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, lamb's tongues meat fatteh. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Lamb's tongues meat fatteh is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have lamb's tongues meat fatteh using 26 ingredients and 8 steps. Here is how you cook it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Lamb's tongues meat fatteh:
- Prepare for lamb's tongue preparation
- Take lamb's/sheep's tongues meat
- Prepare spices:Onions
- Make ready stick Cinnamon
- Prepare Nutmeg seed
- Prepare 2 bay leaves
- Take 2 cardamoms seed
- Take salt and vinegar for tongue's meat strelization
- Take boiled water as desired
- Prepare wash tongue's meat very well, drizzle with salt and vinegar
- Get in a pot, boil the tongue's meat
- Make ready add all spices mentioned above till well done
- Get cubes peel and cut into
- Take drain and put aside the bouillon then add the chopped meat
- Take add the salt and spices as desired
- Make ready Ingredients for Fatteh preparation
- Make ready 1 cup rice cooked in bouillon
- Make ready 1 cup bouillon (more or less as desired)
- Make ready 3 loaves lebanese/arabic bread (more or less depends on loaf
- Get 1⁄2 teaspoon salt (more or less as desired)
- Get 2 spoons margarine or butter as desired
- Take 1 kg yogurt
- Take 2 smashed garlic gloves
- Get 1⁄2 teaspoon salt (more or less as desired)
- Prepare For garnish:
- Prepare 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.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Instructions to make Lamb's tongues meat fatteh:
- 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.
- 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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