Aleppine Lamb Tongue Fatteh – Traditional Syrian Recipe – Cooking Tutorial

Aleppine Lamb Tongue Fatteh – Traditional Syrian Recipe – Cooking Tutorial

This dish is a celebrated part of Levantine cuisine, especially beloved in Syria and particularly in the city of Aleppo. Known for its rich flavors and unique ingredients, Lamb Tongue Fatteh is considered one of Aleppo’s traditional culinary specialties.

Main Ingredient:

 

The primary component of this dish is lamb tongue, which gives it its distinct taste and texture.

Ingredients:

• 6 lamb tongues

• 2 kilograms (about 4.4 pounds) of plain yogurt

• 2 pieces of crispy flatbread or pita

• 4 cloves of crushed garlic

• 1 onion

• 2 tablespoons of salt

• 2 tablespoons of mixed spices or allspice

• ½ cup of pine nuts

• 1 cup of blanched almonds

• ¼ cup of chopped fresh mint or 3 tablespoons of dried mint

• A few bay leaves

• 1 stick of cinnamon

Preparation Steps:

1. Cleaning and Boiling the Tongues:
   Thoroughly wash the lamb tongues using water and salt. Place them in a large pot, add water to cover, a pinch of salt, bay leaves, and the cinnamon stick. Set the pot over medium heat.

2. Adding Flavor:
   Chop the onion and add it to the pot. Let the tongues boil well until fully cooked and tender.

3. Peeling and Slicing:
   Once done, remove the tongues from the pot, peel off the outer layer, and slice them into thin strips. Keep a portion of the cooking broth for later use.

4. Preparing the Bread:
   Toast the flatbread or pita until crispy, then let it cool slightly before breaking it into evenly sized cubes.

5. Yogurt Mixture:
   In a large mixing bowl, add the yogurt along with the crushed garlic and a bit of dried mint. Whisk the mixture well. Add a small amount of the reserved hot broth to loosen the texture and continue mixing until smooth.

6. Layering the Dish:
   In a serving dish, arrange the toasted bread cubes evenly. Pour a bit of the hot lamb broth over them to slightly soften the bread. Next, layer the sliced lamb tongues over the moistened bread.

7. Adding the Yogurt Sauce:
   Pour the prepared yogurt mixture evenly over the entire dish, ensuring full coverage.

8. Preparing the Topping:
   In a small pan, heat a bit of ghee or clarified butter. Add the pine nuts and almonds, and sauté gently until golden brown.

9. Finishing Touches:
   Scatter the toasted nuts over the top of the dish. Drizzle the remaining hot butter over the yogurt layer for added flavor. Garnish with a sprinkle of fresh or dried mint and a dash of red pepper.

10. Final Presentation:
    Decorate the edges of the dish with lemon slices and fresh mint leaves for an attractive presentation.

Serve immediately while hot, accompanied by your choice of salad.