Spinach Fattah

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

Fattet Spanekh

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

Asia
United Arab Emirates
Lebanon
Dubai
Side dish
Vegetarian
Mediterranean

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