Fatteh Bill Laban

Sambousek, Rosewood Abu Dhabi.

If you’ve been invited for an iftar meal, or if you’re feeding a crowd yourself, try this delicious fatteh from Chef Emad at Sambusek. It promises to be the dish of the night!

(Enough for 5)


50 gr of tahini

500gr of plain yogurt

250gr of chickpeas

25gr of garlic

150gr of Arabic bread

25gr of cumin Powder

25gr of white Pepper

15gr of paprika

50gr of ghee

50gr of pine seeds

50gr of parsley

15gr of cinnamon powder

1 teaspoon baking soda

25gr of salt

500gr of minced lamb

Alternatively you can use roasted eggplant or boiled chicken


Finely chop the parsley.

Smash well the garlic.

Fry the pine seeds to get a golden color

Cut the Arabic bread into cubes, then fry it until golden

In a pot, use a teaspoon of ghee, and saute the lamb for 3 minutes, then add cinnamon powder and salt

Boil the chickpeas for 1 hour with 1 teaspoon of baking soda, then rinse it well

Mix the yogurt with garlic, tahini and salt

In a pan heat the chickpeas with garlic, cumin powder and salt for 2 minutes

In a deep plate, place the fried bread in the bottom, then the cooked chickpeas then cover it with the prepared yogurt.

Heat the rest of the ghee and make sure it’s hot, then pour it on the top of the yogurt

Garnish with paprika, parsley, and pine seeds. Add chicken

#reviews #Ramadan2018 #Iftar

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