Fattet El Sannat

By The Lebanese Plate · 180 min

Ingredients

Instructions

1. Rinse the lamb tongues well, trim any loose membrane and rub them with half a lemon.
2. Boil the tongues in water for 5 minutes, then drain and rinse.
3. Put the tongues in a pressure cooker with the onion, garlic, bay leaves, peppercorns, salt, cinnamon stick, parsley stalks, celery, carrot and lemon peel, then cover with fresh water by a couple of centimetres.
4. Cook on high pressure for 30 minutes, then let the pressure release naturally for 10 minutes.
5. Lift the tongues out while still warm and peel off the outer skin, trimming the tough base if needed. Strain and reserve the cooking liquid.
6. Once cool enough to handle, shred or slice the tongue into bite-sized pieces.
7. Cut the pita into rough pieces, place on a tray, drizzle with olive oil, sprinkle with sumac and bake in a hot oven for 5–7 minutes until golden and crisp.
8. Combine the yoghurt, water, garlic, tahini, cumin and salt in a bowl, mix until smooth and creamy, and keep chilled.
9. In a saucepan, add the drained chickpeas and about 1 cup of the strained broth (or enough to cover), and bring to a gentle simmer.
10. Mash about a quarter of the chickpeas with the back of a spoon until slightly creamy, then add a splash of broth so the mix is warm and juicy, not soupy.
11. Add the remaining chickpeas, cinnamon, cumin, tahini, salt and pepper to taste, then stir in the shredded lamb tongue.
12. Heat the ghee in a frying pan, add the almonds and pine nuts, and once golden, stir in the Aleppo pepper (or paprika) and remove from the heat straight away.
13. Layer in a serving dish: crispy pita, warm chickpea and lamb mixture, yoghurt sauce, toasted nuts and ghee, parsley, then pomegranate seeds.
14. Serve straight away while the bread still has some crunch.

Summarized from The Lebanese Plate's video. Watch it for the details.

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