Classic Lebanese Cuisine by Kamal Al-Faqih

Author:Kamal Al-Faqih
Language: eng
Format: epub
ISBN: 9780762756490
Publisher: Globe Pequot

Layered London Broil with Garlic Yogurt and Pita SERVES 4

Fatteh ma Lahm (fet-tee ma lah-him)

This dish is composed of several layers. It begins with toasted pita chips followed by tender morsels of London broil with garbanzo beans and onions. Garlic yogurt is next, followed by toasted pine nuts on top. While the individual layers can be prepared in advance, this dish needs to be assembled just before serving.

Specialty ingredients: Clarified butter (see page 196) and tahini, found in specialty markets or online.

Special equipment: A pestle (a garlic press will do).

Prepare ahead: Prepare clarified butter in advance as described on page 196. You can prepare this dish up to 2 days in advance. Refrigerate the garbanzo, onion, and London broil mixture and the garlic yogurt sauce. The other items do not need refrigeration. Keep all the items separate and covered. Serve as directed.

FOR THE LONDON BROIL

2 tablespoons extra-virgin olive oil

1 pound lean top round London broil, cut into1-inch pieces

1 tablespoon freshly squeezed lemon juice

1 cup diced yellow onion (½ inch)

1½ teaspoons salt

¼ teaspoon coarsely ground black pepper

½ teaspoon ground allspice

½ teaspoon ground cinnamon

⅛ teaspoon ground cloves

¹/₁₆ teaspoon ground nutmeg

5 cups boiling water

(You can substitute lean lamb from the leg or lamb shanks for the beef.)

FOR THE PITA CROUTONS

1½ large pita breads (about 10 inches diameter)

or: 3 medium pita breads (about 6 inches diameter)

2 tablespoons melted clarified butter

FOR THE PINE NUTS

⅓ cup toasted pine nuts

3 tablespoons melted clarified butter

½ cup fresh pomegranate seeds, when in season

FOR THE GARBANZO BEANS AND ONIONS

¼ cup extra-virgin olive oil

4 cups diced yellow onion (¼ inch)

1 teaspoon salt

¼ teaspoon coarsely ground black pepper

½ teaspoon allspice

¼ teaspoon cinnamon

1 (15- or 16-ounce can) garbanzo beans, drained

FOR THE GARLIC-YOGURT SAUCE

2 large cloves garlic

1 teaspoon salt

2 cups plain yogurt (regular, reduced-fat, or fat-free)

1 teaspoon tahini (optional)

To prepare the London broil

Preheat the olive oil in a large pot over medium-high heat. Add the meat and cook until all of the moisture has evaporated and it is evenly browned (caramelized) on all sides. Add the lemon juice, onions, salt, and spices, and sauté for about 1 minute, then add the boiling water. Bring the mixture to a rolling boil, then reduce the heat to medium-low, cover, and simmer, stirring occasionally. After 1 hour and 15 minutes test the meat with a fork. If it breaks apart easily, then it is done; if not, continue to cook until tender. Remove the pieces of meat and onion to a dish, cover, and set aside. Reserve ½ cup broth for later use.

To prepare the pita croutons

Preheat the oven to 350°F. Cut the pitas cut into 1-inch squares (do not separate the pita halves). Spread the croutons over a foil-lined baking sheet and bake in the center of the oven, shaking the tray occasionally, for 20 to 25 minutes or until they are golden brown. Test a couple of the croutons to make sure they are crisp. Pour the melted clarified butter over them and mix well. Set them aside on the baking sheet.

To prepare the pine nuts

Preheat the oven to 350°F.

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