Prep:15 minutes Cook: 10 minutes
1 package Crescent Foods Angus Stir Fry
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon sumac
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium yellow onion, sliced very thin
2 (16 oz) cans of chickpeas, drained (May also use dry chickpeas/soaked and boiled overnight)
2 cups Greek yoghurt, at room temperature
1 tablespoon finely minced garlic
2 tablespoons fresh lemon juice
¼ cup tahini
½ cup water
2 tablespoons pine nuts
2 tablespoons almond slivers
1 tablespoon olive oil
1 tablespoon fresh mint
1 tablespoon fresh parsley
- In a large bowl, combine Crescent Angus Stir Fry with cumin, garlic powder, sumac, salt and pepper. Heat olive oil in a skillet and add the seasoned beef and sliced onion. Cook 8-10 minutes until browned and cook thru.
- Mix together Greek yogurt, minced garlic, lemon juice, tahini and water.
- In a skillet heat 1 tablespoon olive oil and add the pine nuts and almonds. Cook until golden brown.
- Layer chickpeas in serving dish. Spoon the yogurt sauce over top the chickpeas. Layer the beef on top and sprinkle with the toasted nuts, pita chips, mint and parsley.
- Enjoy ☺
Fatteh is a Lebanese that traditionally begins with a layer of bread. I like to lay the chickpeas on the bottom and top with crunchy pita chips. This dish may be served cool, warm or hot. I prefer a warm temperature. This dish may also be served for breakfast, as an appetizer or entrée!
Chefs Tip: Make Use of old bread in this dish. It’s a great way to ensure no waste during this month ☺