Goat Tripe Fatta
This is goat tongue fatta: the tongues are pressure-cooked with black pepper, bay leaves, and cardamom, then peeled and cut. The bread is toasted in the microwave or oven, then soaked with a mixture of yogurt, tahini, garlic, and salt. Tongue pieces are placed on top, followed by another layer of yogurt mixture if needed, then garnished with ghee and pine nuts and served with vegetables, pickles, and lemon.
A warm fatta dish made with goat tripe, usually served over bread or rice with sauce.
Like a layered savory bowl with meat and bread.
Clean and cook the tripe well so it becomes tender.
Ingredients
- sheep tongues
- tahini
- yogurt
- parsley
- salt
- black pepper
- garlic
- lemon juice
- bread
- pine nuts
- bay leaves
- cardamom
- as needed ghee
- lettuce
- mint
- tomatoes
- pickled cucumbers
- onion
Instructions
- Cook the goat tongues in a pressure cooker with whole black peppercorns, a little mixed spice, 2 bay leaves, and 2 cardamom pods for 35 minutes.
- Check whether the tongues are done in the pressure cooker: if the skin begins to separate easily from the meat, they are fully cooked.
- Peel the goat tongues after boiling them.
- Cut the goat tongues into large pieces on the preparation plate.
- Toast the bread in the microwave or oven until ready for the fatta.
- Mix the yogurt in a bowl with tahini, crushed garlic, and salt.
- Soak the toasted bread with the yogurt-tahini mixture on the serving plate.
- Add the goat tongue pieces over the bread on the serving plate.
- Add a second layer of the yogurt-tahini mixture on the serving plate if necessary.
- Distribute the ghee over the top of the fatta in the serving pot or over the plate.
- Distribute the pine nuts over the top of the fatta on the serving plate.
- Serve the fatta with arugula, mint, peppers, tomatoes, pickles, drained onion, and lemon juice.