Instructions

1. Cooking the Minced Meat

   In a skillet over medium heat, melt ghee and add the minced lamb, cooking until its juices evaporate. Season with salt and seven spices, cook until fully browned and cooked through, then remove from heat and set aside. · 8 min
2. Preparing the Yogurt Sauce

   In a deep bowl, whisk together the yogurt, tahini, minced garlic, lemon juice, and salt until a smooth, uniform, and creamy mixture forms. · 3 min
3. Heating the Chickpeas

   In a small pot, warm the boiled chickpeas with a splash of their reserved cooking water. Add a pinch of ground cumin and a touch of salt, letting it simmer for one minute until thoroughly heated. · 2 min
4. Arranging the Base

   In a serving platter (preferably Pyrex or a wide earthenware dish), arrange the toasted pita bread. Drizzle some hot chickpea broth over it so it softens slightly while retaining a light crispness, then spread the hot chickpeas evenly over the bread. · 2 min
5. Adding the Yogurt and Meat

   Pour the yogurt-tahini sauce evenly over the bread and chickpea layer to cover the surface completely, then distribute the hot minced meat evenly over the yogurt. · 1 min
6. Tempering and Serving

   In a small pan, heat ghee and fry the pine nuts and almonds until golden brown. Immediately pour the sizzling ghee and nuts over the surface of the fatteh with its signature sizzle, garnish with chopped parsley and a dash of paprika, and serve immediately. · 3 min

Nutrition / serving

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