Fatteh with Sheep Offal and Brain

Sami TrabelsiChef

Ingredients

• Cooked sheep offal and a bit of sheep brain
  1 kg
• Rice for offal
  1.5 cup
• Bread cut into squares and toasted in the oven
  1 loaf
• Cup of offal broth
  1 cup
• Yogurt
  2 cup
• Tahini
  3 tbsp
• Crushed Garlic
  1 tsp
• Salt
  0
• Almonds and pine nuts
  0
• Ghee for frying
  1 tbsp
• Parsley for garnish
  0

Steps

1. 1

   Spread the bread in the Pyrex.

   Required Tools:

   🍳

   Pyrex

   5 min
2. 2

   Cut the offal into medium pieces and place the rice on top.

   5 min
3. 3

   Pour a little broth over them.

   5 min
4. 4

   Then cover them with yogurt sauce.

   5 min
5. 5

   On top, crumble and distribute the sheep brain and a little of the offal pieces.

   5 min
6. 6

   Heat the ghee on the stove, toast the almonds and pine nuts, then pour them on top of the Fatteh and garnish with parsley.

   5 min
7. 7

   Yogurt sauce: Add tahini to the garlic, then lemon juice and stir, then add yogurt and salt and mix well until combined.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Tahiniper 100g

Energy595 kcal

Protein17 g

Total Fat53 g

Carbohydrate21 g

Dietary Fiber9 g

Total Sugars0.5 g

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags