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Fatteh | Lamb tongues Fatteh

2013-01-26
fatteh
  • Yield : 5 lamb tongues
  • Servings : 5
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m

Ingredients

  • • 5 lamb tongues.
  • • 1 ½ a loaf of toasted bread.
  • • 1 ½ a kg of yoghurt.
  • • 3 garlic cloves.
  • • An onion.
  • • ¼ a cup of pine.
  • • Salt
  • condiment
  • dried mint

Methods

Step 1

• Wash tongues and boil them, and after removing the grease, add salt, a cinnamon stick and a chopped onion, then continue boiling tongues until they become well cooked.

Step 2

• Raise them from water, peel them, cut them into thin slices and put them in a pot with a part of the filtered boiling water.

Step 3

• Cut the toasted bread and put it in the serving plate , wet it with the hot tongues soup, then spread the surface of bread with tongues.

Step 4

• Add the mixed with pounded garlic and dried mint yoghurt.

Step 5

• Fry pine with ghee and add it to fatteh with a part of the fried ghee, decorate using red condiment.



By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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