Spinach Fatteh
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This Fatteh recipe is one of the many other famous fatteh recipes like chickpeas fatteh, meat fatteh, chicken fatteh, makadim fatteh, eggplant fatteh and others.
The baked/fried bread is one common ingredient among all of them. And maybe the name Fatteh came from breaking this bread and soaking it with the garlic yoghurt and fried flavours with roasted pine nuts.
| Servings | Prep Time |
| 6people | 90min |
| Cook Time |
| 60min |
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Spinach Fatteh
This Fatteh recipe is one of the many other famous fatteh recipes like chickpeas fatteh, meat fatteh, chicken fatteh, makadim fatteh, eggplant fatteh and others.
The baked/fried bread is one common ingredient among all of them. And maybe the name Fatteh came from breaking this bread and soaking it with the garlic yoghurt and fried flavours with roasted pine nuts.
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Ingredients
- 2kg spinach
- 1bunch fresh coriander
- 200g onion
- a head garlic
- 400g veal meat
- 50ml Vegetable oil
- 30ml olive oil
- 50g butter
- 1loaf Lebanese bread
- 800g yoghurt
- 40g tahini
- 100g Pine Nuts
- a pinch seven spices
- a pinch white hot pepper
- a pinch dried coriander
- a pinch salt
Units:
Instructions
- Peel the onion and chop finely, fry with some butter then add some garlic. Add the meat and stir until it changes color then add the seven spices and white pepper.
- Clean the spinach and dip in salty boiled water for 1 minute then strain and cut into big cubes.
- Add some of that boiling water to the meat and keep boiling it.
- Fry some garlic and finely chopped fresh coriander with salt and dried coriander.
- Crush one clove of garlic and mix with olive oil then spread it on the loaf of bread. Cut it into small squares and bake in a heated oven until they become brown and crispy.
- Crush 2 cloves of garlic with salt and 1 spoon of tahini then add yoghurt gradually while whisking.
- Finally, put the meat in a clay or glass bowl then add some of the boiled water. Add the spinach, fried coriander and yoghurt mix.
- Arrange the bread crisps around the edges of the bowl then garnish with fried pine nuts and melted butter.
- Bake in the oven for 7 minutes then serve hot.
Place: Eddeh- Jbeil City – Lebanon
Personal background:
She’s a housewife and a grandmother for 2 grandchildren. A former managing director of an engineering company.
She prefers healthy natural local food. She focuses on variety of nutrients especially organic vegan products.
| Recipe’s Personal Background | How did you learn this recipe? | By watching my mother |
| Is there some memory/historical event connected to this recipe? | We didn’t like the traditional spinach stew with rice, so as an alternative, my mother used to prepare this wonderful recipe that she inherited form my grandmother. | |
| Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? | _ | |
| Mediterranean Background | Any tradition this receipe is connected to? If yes, which one? Can you describe it? | This Fatteh recipe is one of the many other famous fatteh recipes like chickpeas fatteh, meat fatteh, chicken fatteh, makadim fatteh, eggplant fatteh and others. The baked/fried bread is one common ingredient among all of them. And maybe the name Fatteh came from breaking this bread and soaking it with the garlic yoghurt and fried flavours with roasted pine nuts. |
| Any Festivity this recipe is connected to? If yes, which one? Can you describe it? | _ | |
| Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment? | Yes, all ingredients are cultivated locally. | |
| Season (season this food is linked to) | The season of spinach; from November until May. So winter is the best season for this recipe |
| Ingredient | Nutritional Importance | Health Benefits |
| Spinach | Rich in antioxidants, fibers, vitamins and minerals. Rich in protein | Lowers risk of cancer, diabetes, asthma. Good for the bones, skin, hair |
| Yogurt | Rich in Calcium, vitamins, minerals and protein. Rich in microflora bacteria | Good for the bone and digestion |
| Pine nuts | Rich in unsaturated fatty acid, antioxidants and omega 3. Reduce bad cholesterol level and increase HDL level | Support heart health, lower diabetes risk, good for brain function |
| Olive oil | Source of mono-unsaturated fat. It contains vitamins E and K. | The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers. |
| Additional information | |
| Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? | No |
What is the primary base with which your food is prepared? Is this a derivative of oil or another base? |
No, there are no holistic or nutrition based remedies connected to these aliments. However spinach fatteh is good source of vitamins, minerals, fibers, and antioxidants. It also aids in digestion. |
| What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments? | Olive oil ( from olives tree) Bread ( plant origin) Spinach ( plant origin) All in all, this recipe is a complete dish rich in Vitamins, minerals, fibers, proteins, Carbohydrates and healthy fats |
