Fatta Recipes

Steps:

• Clean well the Lamb Tongues, heads, and pigs feet with water.
• take off fat of the lamb Tongues.
• Put lamb heads, tongues, and pig feet in stock pot with clean water.
• Add Salt and let it boil. after it boils , take froth out of top.
• Add diced onions Black Pepper, and Allspice and put in low heat.
• When almost done, add one head of Garlic with mint. both Garlic and mint are minced (grounded). add the vinegar in the stock pot. Cook until meat is fully cooked.
• Cut Arabic bread into small pieces and put in a flat pan. Add the broth, and add yogurt. Add lamb heads, tongues, pigs feet on top. then add more broth.
• Ready to service.

Steps:

• To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside.
• Then add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside.
• To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.
• To prepare the rice: Put some butter into a pot, add shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes.
• Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate.Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don't worry, this doesn't have to be exact. Now you're ready to make the sauce and fry the meat to put on top.
• To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.
• To fry meat: In a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt & pepper, a teaspoon of cumin. Cook until meat is golden fried.
• Spoon this atop the rice and serve. Enjoy!

Steps:

• Place the dried chickpeas and 1 1/2 teaspoons baking soda in a large bowl. Top with enough cold water to cover by about 1 inch/3 centimeters, and let soak at room temperature for at least 8 hours or up to overnight.
• Heat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
• Drain the chickpeas well and add them to a large saucepan along with the remaining 1 teaspoon baking soda. Add 6 cups/1 1/2 liters water. Bring to a simmer over medium-high heat, then lower the heat to medium and let cook until chickpeas are soft but retain a slight bite, 30 to 35 minutes. (The cook time can vary greatly depending on your chickpeas, so check them at the 20-minute mark to determine how long you need.)
• Add 1 1/4 teaspoons salt and continue cooking until the chickpeas are supertender, 5 to 10 minutes more. Use a slotted spoon to set aside 2/3 cup/100 grams strained cooked chickpeas. Keep the rest warm on a low heat until ready to serve.
• While the chickpeas are cooking, prepare the toppings: Toss the pita with 2 tablespoons oil, the za'atar, 1/4 teaspoon salt and a good grind of pepper, and spread out on a parchment-lined baking sheet. Bake until golden and crisp, tossing halfway through, about 12 minutes. Set aside to cool.
• Make the tahini sauce: In a medium bowl, whisk the tahini, lemon juice and garlic with 1/3 cup/70 milliliters water and 1/4 teaspoon salt until smooth and pourable. The tahini sauce will thicken as it sits.
• Make the chile oil: Add the oil and red-pepper flakes to a small frying pan. Heat over medium until gently bubbling and fragrant, about 4 minutes, then add the paprika and remove from heat. Set aside.
• When ready to serve, add the reserved 2/3 cup/100 grams chickpeas to a food processor along with the fresh herbs, 2 1/2 tablespoons lemon juice, the garlic, cumin, 1/4 teaspoon salt, a good grind of pepper and the remaining 3 tablespoons oil. Blitz until smooth, then transfer to a large mixing bowl.
• Drain the warm chickpeas using a sieve set over a bowl. Add the chickpeas and 3/4 cup/170 milliliters of their liquid to the herb mixture, mixing well to combine. You want the chickpeas to be well coated and the whole mixture to be saucy (but not overly wet), so add a couple more tablespoons of chickpea liquid if you wish (discard the remaining).
• Transfer to a large platter with a lip. Drizzle lightly with some of the tahini sauce, then all of the chile oil. Sprinkle with half of the pita and serve warm, with the extra tahini and toasted pita alongside.