Lamb’s tongues meat fatteh. Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, Ovis aries. A sheep in its first year is a lamb and its meat is also lamb. It works well in sandwiches, tacos, and casseroles.
Lamb’s tongue, like beef, can be stewed slowly for soup or for filling in tacos lengua. Confited, the tongue can be pan-fried lightly and served with potatoes and lentils, or any vegetable or grain that would pair well with rich lamb. Grass fed lamb tongue is lean, meaty, tender and versatile. You can cook Lamb’s tongues meat fatteh using 26 ingredients and 8 steps. Here is how you cook it.
Ingredients of Lamb’s tongues meat fatteh
- It’s of for lamb’s tongue preparation.
- You need of lamb’s/sheep’s tongues meat.
- Prepare of spices:Onions.
- It’s stick of Cinnamon.
- Prepare of Nutmeg seed.
- It’s 2 of bay leaves.
- Prepare 2 of cardamoms seed.
- Prepare of salt and vinegar for tongue’s meat strelization.
- It’s of boiled water as desired.
- Prepare of wash tongue’s meat very well, drizzle with salt and vinegar.
- It’s of in a pot, boil the tongue’s meat.
- It’s of add all spices mentioned above till well done.
- You need cubes of peel and cut into.
- It’s of drain and put aside the bouillon then add the chopped meat.
- You need of add the salt and spices as desired.
- It’s of Ingredients for Fatteh preparation.
- Prepare 1 cup of rice cooked in bouillon.
- It’s 1 cup of bouillon (more or less as desired).
- You need 3 loaves of lebanese/arabic bread (more or less depends on loaf.
- Prepare 1/2 teaspoon of salt (more or less as desired).
- Prepare 2 spoons of margarine or butter as desired.
- You need 1 kg of yogurt.
- It’s 2 of smashed garlic gloves.
- It’s 1/2 teaspoon of salt (more or less as desired).
- You need of For garnish:.
- It’s 100 g of fried nuts in margarine or oil as desired.
It works well in sandwiches, tacos, and casseroles. To prepare, boil it in a stockpot, then plunge it in cold water and peel off the skin and trim the base of gristle and fat. This meat is considered especially beneficial for those recovering from illness or for women who are pregnant. Once we arrived home, it was time to start prep for Khorak e Zaban.
Lamb’s tongues meat fatteh step by step
- Mix yogurt in Tahine, garlic and salt (adjust as desired)and put aside..
- Cut bread into cubes medium size, fry or toast in heavy oil and put in the served dish..
- Put the cooked rice above the fried bread, spread evenly then add the chopped meat with little bit of bouillon..
- Add the yogurt mix with tahine above the chopped meat..
- Sprinkle some spices..
- Pour some heated margarine with fried nuts above Fatteh..
- Served directly..
- Made By:Rania Issa.
A traditional breakfast is eggs in awarma baked in a clay skillet. The equivalent of the Anglo-Saxon eggs and bacon, except the fat here is lamb fat. Awarma is also used as part of the stuffing for kibbeh. A tablespoon of awarma adds meat flavor to a stew or pilaf, even if no meat is used. In Iranian/Persian Cuisine, Lamb Tongue is typically a part of a larger dish called Kaleh Pahcheh, which translates to Head & Hooves.