Syrian Fattet Bi-Al-Lahm Recipe



  • Prep: 210 mins
  • Cook: 180 mins
  • Total: 390 mins
  • Yield: 4 servings
  • Cooking Method: Layering
  • Recipe Cuisine: Arabic


  • 6tablespoons olive oil
  • 1large onion, thickly chopped
  • 4cloves of garlic
  • 4-6lamb shanks
  • 400gramschopped tomatoes
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground allspice
  • 2tablespoons pomegranate molasses
  • 250grams Kalleh Heat Treated Full Fat Yoghurt
  • 2teaspoons dried mint
  • 3thin pitta breads
  • 400grams tinned chickpeas, drained and rinsed
  • a handful of fresh coriander, chopped
  • 2tablespoonsKalleh Irish Butter
  • 40grams pine nuts
  • sea salt and black pepperto taste

Fatet refers to a range of Middle Eastern dishes that are very popular, especially in Lebanon and Syria. Fattet is prepared by layering toasted bread soaked in stock on top of a garlicky yogurt sauce.

A Syrian side dish made up of fried ground meat, Fattet Bi-Al-Lahm is a perfect side dish. Sometimes it is served as breakfast as well. The problem is, it needs to be served hot. You can prepare all the ingredients in advance so you can assemble it on time.

Fattet Bi-Al-Lahm is not just a quick meal for the busy days of the week. Cooking lamb shanks slowly requires a long lazy weekend afternoon spent in the kitchen. Prepare the chickpeas and yogurt sauce once the shanks are cooked. Once the layers are ready, you can easily assemble them in a deep serving dish. 


Step 1

In a large deep saucepan with a lid, cook the onion in 3 tablespoons of olive oil over medium heat until golden and soft. Let it cook for two more minutes after adding two chopped garlics. Fry the lamb shanks until they are slightly browned on all sides in a pot.

Add the chopped tomatoes, spices, pomegranate molasses, salt, and pepper. Add enough boiling water to cover the shanks. Let it simmer for 2 – 2 1/2 hours with the lid on. Check if the meat is falling off the bone. After the lamb shanks are completely cooked, remove the meat from the bones and discard the bones.

Step 2

While the lamb is simmering, you can prepare the yogurt sauce. Take a medium bowl, add 250 grams Kalleh Heat Treated Full Fat Yoghurt, two crushed cloves of garlic, dried mint, and a pinch of salt to the yogurt. Mix them well and set them aside at room temperature for layering.

Step 3

Brush the pita bread with melted Kalleh Irish Butter and toast it in a hot oven. Then, break it into bite-sized pieces by hand. You can also cut it into bite-sized pieces and fry them in a frying pan with butter.

Step 4

Now it is time to begin assembling the layers of Fattet Bi-Al-Lahm. Firstly, arrange an even layer of toasted bread at the bottom of the deep serving plate. The drained chickpeas should be spread over the bread, followed by the shredded lamb. You can enhance the flavor of lamb by adding a layer of tomato/onion sauce. Coat all of the ingredients beneath with this sauce.

Step 5

Place the plate in a preheated 170°C oven for about 20 minutes. During the cooking process, toast the pine nuts in a small pan. Fry the pine nuts in three tablespoons of olive oil until golden. For now, put it aside.

Step 6

Take the plate out of the oven, pour the yogurt sauce over the top of the layers. Sprinkle it with the toasted pine nuts and freshly chopped coriander. Fattet Bi-Al-Lahm could be a wonderful side dish with Basmati rice. Serve it warm, and enjoy!


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