Yemen Fatah
Submitted by Glonole
Tender strips of lamb seared with cumin, coriander, and allspice, then spooned over fluffy couscous. This quick Yemeni fatah brings bold Middle Eastern warmth to your table in just 30 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minFatah is a beloved staple across Yemen and the broader Middle East, where layers of bread or grain meet richly spiced meat in a dish built for sharing.
This streamlined version skips the traditional flatbread base in favor of couscous, but keeps the heart of the dish intact: tender strips of lamb (or beef) browned until caramelized, then simmered in broth fragrant with cumin, coriander, and a whisper of allspice.
It comes together in 30 minutes flat, making it a lifesaver for weeknight dinners when you want something that feels special without the fuss.
Chef Tips
- Slice the meat thin and against the grain for strips that stay tender, not chewy.
- Toast the cumin and coriander in a dry pan for 30 seconds before adding. It wakes up the aromatics and deepens the flavor dramatically.
- For a more traditional fatah, serve the meat over torn pieces of crispy flatbread instead of couscous, then drizzle with a splash of the pan broth.
Ingredients
Directions
In a medium skillet, heat the oil, and sauté the onion and garlic until the onion is translucent.
Add the lamb or beef, and sauté the meat, stirring it often, just tobrown the strips on all sides.
Stir in the broth, oregano, cumin, coriander, allspice, salt, and pepper, and cook the mixture a few minutes longer.
Serve the meat mixture, sprinkled with parsley, over the hot couscous.
Comments
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