Jalil Dabit’s complex identity is an integral part of his life. A Palestinian Arab, who is a secular Christian, he runs his family restaurant, Samir, in Ramla, where he serves traditional Palestinian food. In Berlin, he co-owns the restaurant Kanaan with Oz Ben David, a Jewish Israeli. Dabit joined us for the “House Pot,” where guest chefs are invited to cook a dish from home at Cafe Asif. He made fattah — a traditional dish with warm chickpeas and lamb that he tops with pine nuts. The recipe reminds him of his late father, Samir, who would make it for special occasions.
Ingredients
For the chickpeas:
250 grams (8.8 oz) dried chickpeas, soaked for 12 hours and strained
2 liters (8 cups) lukewarm water
1 tablespoon baking soda
1½ -2 tablespoons salt
For the Tatbileh sauce:
3 hot green chili peppers
6 garlic cloves
1 teaspoon salt
5 tablespoons (75ml) lemon juice
For the lamb shank:
3 tablespoons olive oil
⅓ cup clarified butter
800 grams (1 ¾ pounds) lamb shank meat, cut into 2½ -3cm (1-inch) cubes
1 tablespoon coarse salt
½ tablespoon ground black pepper
For the Fattah:
6 cups warm chickpeas
3 cups reserved chickpea cooking liquid
2 stale pitas or 4 slices of challah, torn into pieces
½ cup tahini
To serve:
½ cup pine nuts, toasted
½ cup pomegranate seeds
½ cup chopped parsley
Preparation
- Cook the chickpeas: Combine the chickpeas and baking soda in a pot. Add 2 liters of lukewarm water and bring to a boil, skimming off any foam that forms on the surface.
- Reduce the heat to medium-low and cook until the chickpeas are tender, 1½–2 hours.
- Season with salt and cook for an additional 5 minutes, stirring the pot by shaking it in circular motions. Remove from the heat and carefully strain. Reserve the cooking liquid.
- Prepare the tatbileh sauce: Using a mortar and pestle, mince the chili peppers, garlic, and salt. Add the lemon juice and mix until well combined.
- Prepare the lamb shank: Heat a heavy, frying pan over high heat for about 5 minutes. Add oil and clarified butter, then immediately add the diced lamb in a single layer. If necessary, fry the lamb in two batches to avoid overcrowding the pan. Season with salt and pepper.
- Turn the meat occasionally to ensure it browns evenly on all sides, about 7 minutes total.
- Meanwhile, briefly soak the pitas in the chickpea cooking water. Make sure the bread is saturated, but not mushy.
- Assemble the fattah and serve: Combine the chickpeas, soaked pitas, and raw tahini in a serving dish. Arrange the fried lamb on top, then sprinkle the pine nuts and pomegranate seeds. Generously pour the tatbileh sauce over the dish, drizzle with olive oil, and garnish with parsley. Serve immediately.
