Lamb Fatteh Recipe with Squash and Yogurt Sauce

Chickpeas, crunchy pita, and nuts are hallmarks of this dish, which with the help of chef Romy Gill, becomes a family-sized feast.

6

3 hours 15 minutes

By Romy Gill

Published on December 28, 2022

By Romy Gill

Published on December 28, 2022

Fateh is an intricate and delicious dish meant for sharing. Variations are popular throughout the Middle East, and this Levantine-style version incorporates chickpeas, lamb, crunchy pita chips, sweet winter squash, and a creamy tahini-yogurt sauce which together provide layers of enticing texture and flavor.

I first tasted fatteh In 2011, when I traveled to New York City from the U.K. with my running buddy Adele for our first ever marathon. Later that day, my best friend Reshmi, who lives on Long Island, took us out to eat at a local Middle Eastern restaurant to celebrate our achievements. Since then, I often seek fatteh out when I’m traveling in Abu Dhabi, Dubai, and Doha and this nourishing and celebratory meal has also become a staple in my own home. Whenever my family and friends get together to eat, my fatteh always makes a splash. Maras biber is a Turkish red chile flake with a fruity flavor and medium heat. Look for it at your local Middle Eastern market or order it online from Kalustyan's.

Note: While lamb shanks are the more common cut in traditional Levantine fatteh, I always have a lamb leg in the fridge for curry, so that's what I used. A bone-in leg will result in a particularly delicious stock, but if a whole leg is unavailable, boneless leg meat is a fine substitute. When using boneless lamb, use only 1 pound 10 ounces meat and 2 cups water.