Fatteh Lisan (Lamb Tongue Fatteh)

Name: Fatteh Lisan (Lamb Tongue Fatteh)
Ingredients: 6 lamb tongues; leaves bay; 2 cinnamon sticks; pods cardamom; 1 onion; 2 cups plain yogurt (about 480 ml); 2 tablespoons tahini (about 30 ml); 2 cloves garlic, minced; salt to taste; 1 cup cooked chickpeas (about 165 grams); fried almonds for garnish

Maha @Maha_Ali

لبنان

Fatteh Lisan (Lamb Tongue Fatteh)

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Ingredients

6lamb tongues
leavesbay
2cinnamon sticks
podscardamom
1onion
For the yogurt sauce:
2 cupsplain yogurt (about 480 ml)
2 tablespoonstahini (about 30 ml)
2 clovesgarlic, minced
salt to taste
1 cupcooked chickpeas (about 165 grams)
fried almonds for garnish

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Steps

1

First, clean the lamb tongues thoroughly and rub them with salt and lemon juice or vinegar.
2

Place the tongues in a pot and cover with water. Bring to a boil, then skim off any foam that forms. Discard the water, add fresh water, then add the cinnamon sticks, bay leaves, cardamom pods, and onion. Simmer on low heat for about 2 hours until tender.
3

Once cooked, peel off the white skin from the tongues while they are still hot.
4

Cut the tongues into small pieces.
5

Meanwhile, cut the bread into pieces and fry in hot oil until golden. Place the fried bread in a serving dish and top with the cooked chickpeas.
6

Add the chopped tongue meat on top of the bread and drizzle with a little of the cooking broth.
7

To make the yogurt sauce, mix the minced garlic, salt, and tahini with the yogurt until well combined. Pour the sauce over the bread and meat.
8

Finally, sprinkle the fried almonds on top. Serve immediately.
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