FATTAH PLATE.

3 pita breads, cut into squares and toasted until crispy

For the Meat:

500g minced lamb or beef

1 onion, chopped

2 cloves of garlic, chopped

Salt and pepper to taste

1 teaspoon of Lebanese seven spices (optional)

1 tablespoon of olive oil

1 cup chickpeas, washed and drained

2 cups of water

Salt to taste

For the Yogurt Sauce:

500g of natural yogurt

2 cloves of garlic, crushed

A pinch of salt

For garnish:

Pine nuts or toasted almonds

Fresh parsley, chopped

Instructions:

Prepare the hairpiece In a saucepan, combine the water and chickpeas and a pinch of salt. Bring to the boil, reduce the heat and simmer covered for 60 minutes or until the chickpea is cooked. Turn off the heat and let sit for 5 minutes.

Cook the Meat: In a frying pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft. Add the ground meat, salt, pepper and Lebanese seven spices (if using). Cook until the meat is cooked through and browned. Drain excess fat.

Prepare the Yogurt Sauce: In a bowl, mix the yogurt, crushed garlic and a pinch of salt.

Assembly: In a large serving dish, spread a layer of toasted pita bread. Add a layer of cooked chickpeas, then a layer of cooked meat. Pour the yogurt sauce on top.

Garnish: Garnish the dish with toasted pine nuts or almonds and chopped fresh parsley.

Serve: Serve immediately, while the bread is still crisp.