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