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Below are the ingridients that are needed to serve a heavenly Lamb's tongues meat fatteh:
- You need of for lamb's tongue preparation.
- Prepare of lamb's/sheep's tongues meat.
- Get of spices:Onions.
- Get stick of Cinnamon.
- You need of Nutmeg seed.
- Take 2 of bay leaves.
- You need 2 of cardamoms seed.
- Use of salt and vinegar for tongue's meat strelization.
- Provide of boiled water as desired.
- Take of wash tongue's meat very well, drizzle with salt and vinegar.
- Take of in a pot, boil the tongue's meat.
- Use of add all spices mentioned above till well done.
- Take cubes of peel and cut into.
- You need of drain and put aside the bouillon then add the chopped meat.
- Prepare of add the salt and spices as desired.
- Prepare of Ingredients for Fatteh preparation.
- Get 1 cup of rice cooked in bouillon.
- Provide 1 cup of bouillon (more or less as desired).
- Get 3 loaves of lebanese/arabic bread (more or less depends on loaf.
- You need 1/2 teaspoon of salt (more or less as desired).
- Use 2 spoons of margarine or butter as desired.
- Provide 1 kg of yogurt.
- Get 2 of smashed garlic gloves.
- Use 1/2 teaspoon of salt (more or less as desired).
- Take of For garnish:.
- Prepare 100 g of fried nuts in margarine or oil as desired.
Done with the ingridients? Below are the steps on preparing Lamb's tongues meat fatteh:
- Mix yogurt in Tahine, garlic and salt (adjust as desired)and put aside..
- Cut bread into cubes medium size, fry or toast in heavy oil and put in the served dish..
- Put the cooked rice above the fried bread, spread evenly then add the chopped meat with little bit of bouillon..
- Add the yogurt mix with tahine above the chopped meat..
- Sprinkle some spices..
- Pour some heated margarine with fried nuts above Fatteh..
- Served directly..
- Made By:Rania Issa.
Comprehensive nutrition resource for Lamb Tongue, Braised. Lamb and Veal / Lamb Organ Meats. Nutritional Information, Diet Info and Calories in Lamb Tongue, Braised. A Middle-Eastern banquet dish recipe for lamb fatteh by chef Joseph Abboud. Remove meat from bone and set aside.
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