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Fattet Kafta

Kafta fatteh is a Lebanese dish that is often enjoyed during Ramadan. It is made with a base of toasted pita bread and topped with seasoned ground beef or lamb, a garlicky yogurt sauce, and a sprinkling of fresh herbs.
Like the other fatteh dishes, kafta fatteh is a nutritious and filling option for an iftar meal. The seasoned ground beef or lamb is a good source of protein, while the garlicky yogurt sauce is a good source of calcium, protein, and probiotics, which can aid digestion.
The pita bread provides a good source of carbohydrates and fiber, while the fresh herbs add a burst of flavor and a dose of antioxidants.
Moreover, kafta fatteh is a flavorful and satisfying dish that can help bring people together during Ramadan. Its warm spices and hearty meat make it a comforting meal that is perfect for breaking the fast.
In addition to its nutritional benefits, kafta fatteh is a relatively easy dish to prepare, making it a popular choice for busy families.
Overall, kafta fatteh is a nutritious and delicious dish that can provide the necessary nutrients to fuel the body during Ramadan, while also bringing people together to share in the joy of breaking the fast.
Prep Time 20 minutes
Cook Time 40 minutes
Course Appetizer, Main Course
Cuisine Arabic, Lebanese, Mediterranean, Middle Eastern, Syrian
Servings 4


  • 450 gram Mince Beef or Lamb
  • 1 can Crushed Tomato
  • 1 tbsp Tomato Paste
  • 1 cup Chickpea cooked
  • 2 cup Yoghurt
  • 1/2 cup Tahini
  • 2 cloves Garlic minced
  • 1/4 cup Parsley chopped
  • 1/4 cup Pine Nuts toasted
  • 1/4 cup Olive Oil
  • 2 Lebanese Bread cut into squares


  • Preheat the oven to 400°F (200C)
  • In a mixing bowl, combine the ground meat with salt, pepper, chopped parsley, and other desired spices. Shape the mixture into small meatballs or kofta.
  • In a large skillet, heat the olive oil over medium-high heat. Add the kofta and cook until browned on all sides, about 10 minutes.
  • In the same skillet, add the cooked chickpeas and sauté for a few minutes until heated through.
  • Add the crushed tomato and tomato paste, and cook for a further 10 minutes
  • Combine the yoghurt, tahini, minced garlic, salt, and pepper in a separate mixing bowl.
  • Heat a bit of olive oil over medium heat in a small skillet. Add the torn Lebanese bread and sauté until crispy and golden brown.
  • To assemble the Kofta Fatteh, layer the toasted Lebanese bread in an oven proof dish.
  • Add a layer of cooked Kafta on top of the pita bread.
  • Spoon the yoghurt mixture on top of the kofta and spread itevenly.
  • Bake in the oven for 10-15 minutes or until the yoghurt mixture is heated through and bubbly.
  • Garnish with the toasted pine nuts and chopped herbs.
  • Serve immediately while the pita bread is still crispy and the yoghurt mixture is hot.
Keyword appetizer, Camel Meat, Iftar, Kafta, Lebanese, ramadan

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