Ingredients
For the knuckles
1 Kilo (beef or lamb) knuckle pieces
1 onion, quartered
1 carrot, quartered
1 celery stick, diced
1 bay leaf
2 cloves
2 whole cardamom pods
2 mastic pieces
1 cinnamon stick
salt and pepper
For the Fattah
3 cups yogurt
1 teaspoon chili pepper, chopped (optional)
1 teaspoon garlic, finely minced
2 tablespoons olive oil
Salt and pepper
3-4cups pita bread, Bite size (toasted)
Toasted pinenuts and hot ghee for garnish (optional)
1 Kilo (beef or lamb) knuckle pieces
1 onion, quartered
1 carrot, quartered
1 celery stick, diced
1 bay leaf
2 cloves
2 whole cardamom pods
2 mastic pieces
1 cinnamon stick
salt and pepper
For the Fattah
3 cups yogurt
1 teaspoon chili pepper, chopped (optional)
1 teaspoon garlic, finely minced
2 tablespoons olive oil
Salt and pepper
3-4cups pita bread, Bite size (toasted)
Toasted pinenuts and hot ghee for garnish (optional)
Method
- Wash knuckles with salted water, rinse and pat dry.
- Combine knuckles with vegetables and spices, season with salt and pepper, cover with water and let boil, skim the surface frequently until the stock is clear.
- Reduce heat, simmer for one hour or until tender,
- Lift knuckles from stock, let cool. Remove from bones and cut into small pieces, set aside.
- Mix yogurt with pepper and garlic, season with lemon juice, salt and pepper.
- Place roasted bread in a serving plate, pour suitable amount of stock over.
- Add half amount of knuckles and mix with bread, cover with yogurt.
- Spread remaining knuckles on top of yogurt.
- Garnish with pine nuts and ghee, serve warm.
- Combine knuckles with vegetables and spices, season with salt and pepper, cover with water and let boil, skim the surface frequently until the stock is clear.
- Reduce heat, simmer for one hour or until tender,
- Lift knuckles from stock, let cool. Remove from bones and cut into small pieces, set aside.
- Mix yogurt with pepper and garlic, season with lemon juice, salt and pepper.
- Place roasted bread in a serving plate, pour suitable amount of stock over.
- Add half amount of knuckles and mix with bread, cover with yogurt.
- Spread remaining knuckles on top of yogurt.
- Garnish with pine nuts and ghee, serve warm.
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