Comments on: Lebanese Food in a Small Brooklyn Kitchen – A Restaurant Remake of Fatteh Blahmeh

By: this is lemonade

this is lemonade — Sat, 16 Mar 2013 11:37:02 +0000

Oh wow, I fell in love with a similar dish, seems like there is very little difference. I had it photographed on my blog and they called it Fatteh Moussaka. I tried making something at home but so far ended up effectively making a moussaka with pomegranate seeds on top (it was delicious but not quite what I was looking for). This sounds more like it! I must try this. I’ve pinned it for now

It’s not just a delicious dish, it is also so eye catching! I tried mine around Valentines day – the pomegranate seeds were really fresh and it was difficult to capture their jewel-like quality on my phone, but that’s how they looked! Thanks for sharing!

By: Belated Saturday Night « Borderline Foodies

Belated Saturday Night « Borderline Foodies — Wed, 19 Sep 2012 02:38:05 +0000

[...] but I think you could do lots of variations on this, including especially if you made it with lamb, which I love but Diane does not often [...]

By: The REAL Cocido | We Are Never Full

The REAL Cocido | We Are Never Full — Wed, 30 Nov 2011 23:24:06 +0000

[...] LEBANESE-SPICED LAMB OVER CRISPY PITA WITH CHICKPEAS, PINENUTS, POMEGRANATE SEEDS SMOTHERED IN GARLI… [...]

By: Jenny Larus

Jenny Larus — Wed, 02 Feb 2011 01:04:56 +0000

It’s been 15 years since I’ve been to the Taverna in Arlington – and the chicken version is what I Always got when visiting friends in D.C. I did a search with the ingredients from memory and my first result brought me to your site. Thank you, thank you! I can’t wait to make it.

By: Traci Hall

Traci Hall — Wed, 29 Sep 2010 08:55:57 +0000

This was my favourite dish at Lebanese Taverna when I lived in Arlington and Alexandria, then 5 years ago I met my husband (also a Brit) married him in Breckendridge, CO. and moved to London – I’ve been subconsciously craving this for 3 years now, and was obviously guided to your blog! Thanks for this, making it tonight – mmmmmm.

By: Melissa

Melissa — Fri, 04 Jun 2010 10:10:24 +0000

This lamb recipe looks incredible. I reckon I”ll give it a whirl next week. Thank you for sharing.

By: admin

admin — Mon, 05 Apr 2010 01:27:34 +0000

We are so sorry to get back to you so late – we had access to your email but realized it wouldn’t work so we couldn’t email you directly about this. We were on vacation until today but, if you are still interested, I think you could do this w/o a pressure cooker – easily. The pressure cooker is only used b/c it is super fast to getting that fall-off-the-bone meat thing w/o braising for hours. I actually highly (HIGHLY) recommend buying a pressure cooker b/c it is extremely versatile. But, if you would prefer to not get one, then just braise the meat on a simmer for about 4 hours (or more) with the lid on. I also list in the recipe you could put it in a slow cooker if you have one of those. The point is, you need to get this meat tender. It needs to be able to shred and in order for a cut like stewing meat to be tender, it needs alot of cooking to break it down. Hope this helps! Feel free to email us w/ any other questions – seppysills@yahoo.com

By: Janie

Janie — Tue, 30 Mar 2010 22:06:05 +0000

Hi there,

Is a pressure cooker completely necessary for this recipe? I don’t have one, and I know it’d be another kitchen gadget I never use… like that rice cooker I was given in 2003 and have never once plugged in. But I’m DESPERATE for some fatteh, and your recipe sounds amazing. Thanks for any tips

By: A Pretty Darn Seasonal Meal - Potato Gnocchetti with Favas, Bresaola and Mint Brown Butter Sauce | We Are Never Full

Sat, 20 Jun 2009 17:25:24 +0000

[...] you may be able to tell, if you are a regular reader of this blog, we love mint. We use it often in the summer because it [...]

By: Lamb Shank Rogan Josh - A Small Twist on A Classic Dish | We Are Never Full

Lamb Shank Rogan Josh - A Small Twist on A Classic Dish | We Are Never Full — Wed, 20 May 2009 02:07:50 +0000

[...] waxed poetic about our love for our pressure cooker in We Are Never Full’s past posts. It is one of the best pieces of kitchen equipment to [...]