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    Wednesday, June 03, 2015

    Pita, yogurt and knuckles casserole recipe


    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) 


    - 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. 

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    Item Reviewed: Pita, yogurt and knuckles casserole recipe Rating: 5 Reviewed By: Mrs. Chef
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