Fatteh recipe
By Louise McCrimmon
Serving instructions Serves 8 |Takes 15 minutes to make, 3½ hours to cook, plus resting |Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars Rating Louise McCrimmon is head chef at the Harvey Nichols’ Second Floor Restaurant and Bar in Bristol. Her sublime layered Lebanese platter is a fantastic way to share food.
Ingredients
1 tsp paprika
2 garlic cloves, finely chopped
1 tbsp chopped fresh coriander,
plus extra to garnish
50g butter, softened
1 whole lamb shoulder, weighing about 1.75kg
50g toasted pine nuts, to serve
For the tomato sauce
2 garlic cloves, finely sliced
1 onion, finely sliced
6 tbsp olive oil
400g can chopped tomatoes
1 cinnamon stick
For the yogurt dressing
250g Greek yogurt
1 garlic clove, crushed
For the pitta toasts
6 white pitta breads, halved lengthways into 2 ovals and cut into triangles
25g butter, melted
For the pilau rice
25g butter
1 onion, finely chopped
250g basmati rice
400g can chickpeas, drained and rinsed
1 cinnamon stick
600ml good vegetable stock
50g raisins
Method
1. Preheat the oven to 140°C/fan120°C/gas 1. Mix the paprika, garlic and coriander with the butter. Place the lamb in roasting tin, then smear with the butter, before covering with foil and placing in the oven to slowly