Name: Spinach Fattah (Fattet Spanekh)
Yield: Serves 4–6
Cuisine: Arabian
Ingredients: 3 tablespoons butter; 5 tablespoons vegetable oil; 2 teaspoons salt; 500 grams goat’s or Greek yoghurt; 1 kilogram fresh green spinach, chopped and washed carefully; 2 cloves garlic, crushed; 3 loaves khobez or Lebanese bread cut into 1” squares; 2 tablespoons pine nuts

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

I created this dish when we lived in Dubai. Because of both the weather and the way of life in that country, there was always a need for good accompaniments to barbecued meat. I made this dish often for our friends there, and it’s been a success with everyone who has tasted it.

Ingredients

1 kilogram fresh green spinach, chopped and washed carefully
3 loaves khobez or Lebanese bread cut into 1” squares

Method

Spinach tends to be very gritty so wash it well several times to ensure that all the grit is removed.

Bring a large pot of water to the boil. Add one teaspoon of salt and the spinach and cook for ten minutes or until the spinach feels soft to the touch.

Meanwhile, put the yoghurt in a