Prep Time 40 Min
Cook Time 60 Min
Servings6 servings People
Calories350 kcal
In my kitchen, Fattah Kawari, or lamb feet, is a dish that connects deeply with our culture; it often finds its way to the dining table during gatherings. Making Fattah Kawari requires some patience but is rewarding when everything comes together. To prepare it, you must first clean the lamb feet thoroughly and cook them until the meat is tender enough to fall off the bone. The seasoning is simple yet aromatic, chiefly from cinnamon and cardamom, which really enhances the dish. I learned a little trick: soaking the rice beforehand makes it fluffier once cooked. It’s a hearty meal that my family enjoys; leftovers usually disappear quickly, often between family meals or late-night snacks.
Ingredients
- 12 pieces of lamb trotters
- 2 large onions, quartered
- 2 cinnamon sticks
- 10 cardamom pods
- 5 bay leaves
- ½ teaspoon black peppercorns
- 1 tablespoon salt
- 2 tablespoons ghee
- 2 cups short-grain rice
- 3 cups water
- 2 more tablespoons of ghee
- 1.5 teaspoons of salt (for rice)
- 3 loaves of bread, cut and toasted
- 4 cups plain yogurt
- 6 cloves garlic, crushed
- 2 tablespoons lemon juice
- 1 teaspoon salt (for sauce)
- 4 tablespoons tahini
- 2 tablespoons butter
- ¼ cup pine nuts for garnish
- 1 teaspoon dried mint
Instructions
- Remove the hair from the lamb trotters by roasting them over an open flame until charred.
- Rinse the trotters under cold water, sprinkle them with flour and salt, and massage well.
- Wash them again thoroughly before placing them in a deep pot and covering them with water. Add a pinch of salt and boil for ten minutes, then discard the water.
- Cover the trotters with fresh water, then add cinnamon, cardamom, onion, bay leaves, salt, and whole black pepper. Boil for several hours until the meat is tender and separates from the bone.
- Strain the broth, keeping it warm, then carefully remove the meat from the bones.
- Melt some ghee in a deep skillet over medium heat and brown the shredded meat.
- Add one cup of broth to the meat and simmer gently.
- Rinse the rice several times and soak it in salted water for about 40 minutes.
- Heat ghee in a thick-bottomed pot, then sauté the drained rice for three minutes until it turns translucent.
- Add water and salt, bring to a boil for about five minutes, then reduce the heat, cover, and cook until rice is tender.
- Combine yogurt, garlic, tahini, lemon juice, and salt in a bowl and whisk until smooth.
- In a small pan, sauté pine nuts in butter until golden.
- To serve, lay the toasted bread in a large serving dish, pour over some broth, add the rice on top, then layer with the yogurt mixture and finally the meat. Top with sautéed pine nuts and sprinkle with dried mint.
What I Notice When Cooking
- The richness of the broth is key; it works well with the bread, soaking it nicely.
- The texture of the rice when soaked beforehand adds a pleasant fluffiness that complements the meat.
- This dish is quite filling, so I often serve it with a light salad or some pickles on the side.
Small Adjustments
- Ensure you really wash the trotters well to get rid of any sliminess; this step helps the overall texture.
- Pay attention to the rice cooking time; it should be just right—overcooking makes it mushy.
- Try adding some chickpeas to the broth for a different texture and flavor; they work well with the meat.
Storage and Reheating
Store any leftovers in an airtight container in the fridge. Reheat gently on the stove, adding a splash of water if needed to loosen the rice and prevent sticking.
Nutritional Notes
This dish contains approximately 350 calories per serving, primarily from the meat and carbohydrates in the rice and bread. Adjust portion sizes as needed based on your dietary preferences.
