Maqadem Fatteh
This is a hot Syrian Maqadem Fatteh, a layered dish made with trotters. It starts with 8 trotters that are thoroughly cleaned, then boiled in two stages to remove impurities. They are then cooked in a pressure cooker with bay leaves, salt, cloves, cardamom, cinnamon, and garlic for about 50 to 60 minutes after the cooker comes to pressure. In a bowl, yogurt is mixed with tahini and lemon juice, then the fatteh is layered with bread, yogurt, trotters, and broth, and topped with ghee. It may be garnished with pine nuts, fried bread, parsley, and pomegranate.
A traditional Syrian-style fatteh made with trotters.
Like a layered bread-and-meat dish with sauce.
This is a rich traditional dish that usually takes time to soften the meat properly.
Ingredients
- 8 pieces trotters
- half a kilo yogurt
- three-quarters of a cup tahini
- lemon juice lemon juice
- bay leaves bay leaves
- 1 teaspoon salt
- 5 pieces cloves
- 8 pods cardamom
- small cinnamon stick small cinnamon stick
- garlic garlic
- eight trotters trotters
- cold water water
- hot water water
- a little pine nuts
- a little fried bread
- a little parsley
- a little pomegranate
- a little ghee
Instructions
- In a pot, thoroughly clean the trotters with water, vinegar, and salt, then scrub them and remove any hair and remaining dirt.
- In a pot, place the trotters in enough cold water to cover them, then cook over high heat until they boil and impurities rise to the surface.
- In a pot, after the first boil, drain the trotters and discard the first cooking water, then rinse them with cold water to remove any remaining impurities.
- In a pot, return the trotters to hot water and add bay leaves, salt, cloves, cardamom, a small cinnamon stick, and garlic.
- In a pressure cooker or steam pot, cook the trotters until the cooker comes to pressure, then leave over medium-high heat for about 50 to 60 minutes, until tender.
- In a bowl, mix half a kilo of yogurt with three-quarters of a cup of tahini, lemon juice, salt, and garlic, if used.
- In a pot or serving dish, place the bread, then pour a little of the tahini yogurt over it, followed by the broth and then the boiled trotters.
- In a small pot or frying pan, heat the ghee, then pour it over the fatteh.
- On the serving dish, garnish the fatteh with pine nuts, fried bread, parsley, and pomegranate, if used.
- Serve the fatteh hot in a serving dish.