Fattet Mozzat (Fatteh With Lamb Shanks )

Slow-cooked lamb shanks, braised until the meat pulls away from the bone with just a fork, form the heart of this traditional Fattet Mozzat. The base relies on crispy, golden-fried Lebanese bread that is lightly soaked in a concentrated lamb stock, providing a sturdy foundation that balances the softness of the shredded meat. The contrast between the crunch of the toasted bread and the tender protein makes for a deeply satisfying main course.

A chilled, tangy yogurt sauce spiked with plenty of garlic, sharp vinegar, and earthy tahini cuts through the richness of the slow-cooked lamb. Once assembled, the dish is finished with a drizzle of warm, golden butter and a scattering of toasted pine nuts that add a necessary nuttiness and textural pop. Fresh parsley and a dusting of paprika provide a bright, clean finish that grounds the intensity of the warm spices.

This style of Fatteh is a quintessential crowd-pleaser for weekend family gatherings where sharing a large platter is the standard. While the cooking time is significant, the result is a layered, multi-dimensional meal that hits every note from creamy and savory to crispy and acidic. It works especially well served alongside a simple side of steamed Arab-style rice to help soak up the remaining juices.

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When preparing this traditional Fattet Mozzat, the quality of the meat is paramount to achieving that melt-in-the-mouth texture. If you are looking to master the technique of braising, our guide on how to prepare tender lamb shanks provides essential tips for success. For those who enjoy this classic combination of crispy bread, yogurt, and rich protein, you can also explore different variations of this dish by visiting our primary Fattet Mozzat recipe page to see how different aromatics can elevate the base.

Key Ingredients

Lamb shanks: Slow-cooked until tender to provide the shredded meat topping for the dish.
Greek yoghurt: Forms the creamy, tangy sauce base mixed with garlic, tahini, and vinegar.
Lebanese bread: Deep-fried until crispy to provide the essential crunchy base of the fatteh.
Tahini: Provides a nutty richness to the yoghurt sauce.
Pine nuts: Lightly toasted in butter to create a crunchy, golden topping.
Garlic: Crushed into the yoghurt mixture to create a pungent, aromatic flavor profile.

More Ways to Enjoy Tender Lamb

Phesoliyeh With Lamb Shanks: This hearty bean stew serves as an excellent alternative if you prefer your slow-cooked meat simmered in a savory tomato base.
Slow Cooked Lamb Shanks With Lemony Gremolata: A bright gremolata adds a zesty finish to the rich meat, making it a sophisticated option for weekend entertaining.
Lamb Chops With Gravy Sauce: If you are craving a faster preparation, these seared chops offer a quick but equally satisfying way to feature lamb in your dinner rotation.

Fattet Mozzat (Fatteh With Lamb Shanks )

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Ingredients

4 peices top quality lamb shanks @marble_meatsBoiling spices for stock @mimosspicebags x1800 mls Greek yoghurt (3/4 of the 1 kilo tub ) @farmersuniongreekyogurt4 garlic cloves crushed with mortar and pestol 2 tsp salt (or to taste )2 tbs white vinegar3 tbs tahini4 loaves of Lebanese bread , cut and fried .1/4 cup olive oil100g salted Butter and 1/2 cup pine nuts to top off with

Steps

Start by searing off the lamb shanks with some olive oil for few mins and set aside .In a large pot add the shanks with the boiling spices , generously cover with water and bring to a boil , after about 15 mins reduce the heat to med/low cover the pot and let cook about 3.5 hours .The longer you boil the lamb for the better the stock you’ll get and that meat will simply fall off the bone .Cut up the bread into squares and deep fry in hot oil a few mins then leave on paper towel and set aside .Make the yoghurt mixture by adding garlic , salt , vinegar and tahini to a bowl and mixing together , add the yoghurt on top with about 3/4 cup of water and mix well , if it’s too thick add a little more water to make it a smooth consistency.Once shanks are ready set them aside and cool , take off the meat and shred .Strain the stock and set aside for assembly of fatteh .In a large platter layer the bread with a sprinkle of saltAdd a bit of the lamb stock to flavour the bread but don’t make it too soggy , add the yoghurt mixture and top , now add the shredded lamb meat . Top off with the melted butter with cooked pine nuts.Garnish with some paprika and fresh parsleyServe next to Arab style rice if you like .

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